Food or edible material: processes – compositions – and products – Processes – Preparation of product which is dry in final form
Patent
1975-10-14
1978-09-05
Halper, Robert
Food or edible material: processes, compositions, and products
Processes
Preparation of product which is dry in final form
426599, 426658, A23L 210
Patent
active
041121309
ABSTRACT:
Method for producing a free-flowing orange juice powder having improved flavor including (a) providing an aqueous slurry having up to about 65% solids, about 50-85% of which is orange juice with the balance being a food grade, water-dispersible or water-soluble drying aid and (b) cocurrently spray drying the slurry to a powder having an average moisture content of less than about 4% under carefully controlled drying conditions. The dryer inlet and outlet air temperatures are maintained at about 220.degree.-300.degree. F and about 145.degree.-205.degree. F, respectively. The spray dryer nozzle pressure is suitably less than about 5,000 psig with the slurry feed rate through each nozzle being less than about 45 gph. The interior walls of the spray dryer are maintained at a temperature of less than the sticky point temperature of the dried powder, preferably less than about 135.degree. F. Advantageously, the angle of spray drying and size of the drying chamber are selected in conjunction with the nozzle pressure to minimize any build up of undried orange juice powder on the walls of the dryer.
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patent: 3798342 (1974-03-01), Huste
"Spray Drying", an article in Industrial and Engineering Chemistry, vol. 30, No. 12, pp. 1372-1384, Dec. 1938.
Food Dehydration edited by Van Arsdel et al., published by Avi Pub. Co., Westport, Conn, 1973 pp. 211-215, vol. 2.
Food Processing, Oct. 1973, p. 68, 426-471.
MCP Foods, Inc., Technical Data.
Gilroy Michael J.
Halper Robert
Lester Robert A.
Martin John R.
The Coca-Cola Company
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