Agitated thin-film drying of spinach juice
agitated thin film dryers (ATFD) has been considered as an effectivetechnology for drying viscous liquid foods, pastes or pureed foods. In thisstudy, a lab-scale ATFD was developed and applied for drying of juices fromspinach leaves at varying temperature (60 – 90 ̊C), feed rate (0.3 – 0.5 kg/h)and blade rotation speed (300 – 600 RPM) combinations. Juice suspensionswere successfully dried into powder with a moisture content ranging from0.049 to 0.114 kg/kg total. Increasing the wall temperature and feed ratewere found to improve the specific evaporation rate and evaporation rate ofthe ATFD, respectively. The blade rotation speed had limited effect on thewater removal rate, while it played a crucial role in powder formation
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| Main Authors: | , , |
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| Format: | Article in monograph or in proceedings biblioteca |
| Language: | English |
| Subjects: | Life Science, |
| Online Access: | https://research.wur.nl/en/publications/agitated-thin-film-drying-of-spinach-juice-2 |
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