Effect of maltodextrin concentration and slurry temperature on pineapple powder using ultrasonic spray dryer

• Main Authors: Sukri, N., Abd Hashib, Syafiza, Che Man, Hasfalina, Abdulsalam, M.
• Format: Article
• Language: English
• Published: Rynnye Lyan Resources 2018
• Online Access: http://psasir.upm.edu.my/id/eprint/72426/1/Effect%20of%20maltodextrin%20concentration%20and%20slurry%20temperature%20.pdf; http://psasir.upm.edu.my/id/eprint/72426/; https://www.myfoodresearch.com/vol-29474issue-6.html

In order to prolong the shelf life of the pineapple, one of the methods that can be applied is spray drying. Ultrasonic Spray Drying (USD) relies on an electromechanical device that vibrates at a very high frequency. The main objective of this work is to study the effect of maltodextrin concentratio...