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dc.contributor.authorWeerachet Jittaniten_US
dc.contributor.authorSiriwan Niti-Atten_US
dc.contributor.authorOnuma Techanuntachaikulen_US
dc.identifier.citationChiang Mai Journal of Science 36, 3 (September 2010),498-506en_US
dc.descriptionThe Chiang Mai Journal of Science is an international English language peer-reviewed journal which is published in open access electronic format 6 times a year in January, March, May, July, September and November by the Faculty of Science, Chiang Mai University. Manuscripts in most areas of science are welcomed except in areas such as agriculture, engineering and medical science which are outside the scope of the Journal. Currently, we focus on manuscripts in biology, chemistry, physics, materials science and environmental science. Papers in mathematics statistics and computer science are also included but should be of an applied nature rather than purely theoretical. Manuscripts describing experiments on humans or animals are required to provide proof that all experiments have been carried out according to the ethical regulations of the respective institutional and/or governmental authorities and this should be clearly stated in the manuscript itself. The Editor reserves the right to reject manuscripts that fail to do so.en_US
dc.description.abstractA number of pineapple powder specimens were produced using a spray dryer under various drying conditions. Fresh pineapple juices were added with maltodextrin (MD) at 15, 20 and 25% before exposing to the drying temperatures at 130, 150 and 170oC with the feed rate 0.020, 0.022 and 0.035 litre per minute respectively. Then, the qualities of pineapple powders and reconstituted pineapple powders were investigated in the aspects of moisture content, solubility, color, pH and the consumer acceptance. The results indicated that the pineapple juice should be added with MD at 15% and dried at 150oC. Furthermore, the moisture content and solubility of the pineapple powder produced under this condition were 5.1% and 6.2 minutes respectively while its solution had the lightness 58.8, redness 5.2, yellowness 25.1 and pH 3.5.en_US
dc.publisherFaculty of Science, Chiang Mai Universityen_US
dc.subjectspray dryingen_US
dc.subjectpineapple powderen_US
dc.subjectinstant pineapple juiceen_US
dc.titleStudy of Spray Drying of Pineapple Juice Using Maltodextrin as an Adjuncten_US
Appears in Collections:CMUL: Journal Articles

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