Effect of drying methods on the thermodynamic properties of blackberry pulp powder

Three different types of maltodextrin encapsulated dehydrated blackberry fruit powders were obtained using vibrofluidized bed drying (VF), spray drying (SD), vacuum drying (VD), and freeze drying (FD). Moisture equilibrium data of blackberry pulp powders with 18% maltodextrin were determined at 20,...

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Autores:
Giraldo Gómez, Gloria Inés
Orrego Alzate, Carlos Eduardo
Grajales Agudelo, Lina María
Telis, Vânia Regina Nicoletti
Gabas, Ana Lúcia
Telis Romero, Javier
Tipo de recurso:
Article of journal
Fecha de publicación:
2011
Institución:
Universidad Nacional de Colombia
Repositorio:
Universidad Nacional de Colombia
Idioma:
spa
OAI Identifier:
oai:repositorio.unal.edu.co:unal/38002
Acceso en línea:
https://repositorio.unal.edu.co/handle/unal/38002
http://bdigital.unal.edu.co/28087/
Palabra clave:
Fruit pulp
drying methods
water activity
isotherms
thermodynamic properties
Rights
openAccess
License
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