Spray-drying of tomato puree, groundnut and soyabean proteins and sugar-gelatine solutions
✍ Scribed by Evans, G.
- Publisher
- Wiley (John Wiley & Sons)
- Year
- 1961
- Weight
- 539 KB
- Volume
- 3
- Category
- Article
- ISSN
- 0368-1467
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✦ Synopsis
Abstract
Tomato puree, groundnut and soya protein, and sugar‐gelatine solutions were successfully dried in a Scott pilot plant spray‐drier. The tomato puree did not need the addition of a carrier provided that the air plenum of the drier was suitably modified. Spray‐drying did not change the colour of tomato puree and the protein solutions, the viscosity characteristics of the protein solutions, or the nutritive value of the proteins. The conditions for the successful spray‐drying of sugar‐gelatine solutions were rather critical. The temperature in the spray‐drier had the major effect on the quality of the powders. Published data on spray‐drying do not provide a basis for predicting the drying behaviour of different products; experiments on the plant are essential.