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A method to produce granulated frozen juice was tested. The freeze drying of liquid juice was also examined. (1) An apparatus was designed to make a granulated frozen juice by spraying liquid juice into a chamber chilled with liquid nitrogen (L-N<SUB>2</SUB>). The obtained granulated frozen juice consisted of about 1.0-5.3mm φ particles. The size of granule was controllable by the pore size of spray nozzle, juice concentration, and applied pressure on the juice. (2) Granulated frozen juice was freeze dried by the batch type of freeze dryer. Puffing did not occur at 20° Brix juice. (3) The freeze drying tests of juice were carried out on the shelves of dryer. The juice was poured into the trays and frozen and dried. As the concentration of feed juice on the trays rose higher, the time length of constant rate period of drying was shortened and product temperature increased. Puffing occurred considerably at more than 40° Brix. Juice with high pulp content required less time to freeze dry and had less puffing. (4) A slight browing was observed on the freeze dried juice powder and carotene content was reduced as storage time progressed. The caking of powder was controllable with the bigger particles of granulated freeze dried juice.