The stability of apple puree at different constant temperatures (-18 "C, 4 "C, 20 "C, 50 "C and 60 "C) was studied within the period of 30 days. During this time changes in the samples of apple puree, which was stored at variable temperature, were determined as well. The content of ascorbic acid, th
Tray drying of apple puree
✍ Scribed by M.S. Bains; H.S. Ramaswamy; K.V. Lo
- Publisher
- Elsevier Science
- Year
- 1989
- Tongue
- English
- Weight
- 484 KB
- Volume
- 9
- Category
- Article
- ISSN
- 0260-8774
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## 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 col