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Elez Garofulić, Ivona; Zorić, Zoran; Pedisić, Sandra; Dragović-Uzelac, Verica
Food Technology and Biotechnology, 12/2016, Volume: 54, Issue: 4Paper
Pomoću metodologije odzivnih površina optimirano je sušenje soka višnje maraske raspršivanjem uz dodatak 20, 30 i 40 % nosača (maltodekstrina), dekstroznih ekvivalenata od 4 do 7 i od 13 do 17, i arapske gume pri temperaturama od 150, 175 and 200 °C. Povećanjem udjela nosača smanjili su se udjel vlage i higroskopnost, a povećali nasipna gustoća i topljivost prahova, te iskorištenje postupka sušenja. S povećanjem temperature sušenja smanjili su se udjel vlage i nasipna gustoća prahova. Optimalni uvjeti za proizvodnju praha soka višnje maraske bili su: temperatura od 200 °C i dodatak 27 % maltodekstrina dekstroznog ekvivalenta od 4-7.
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