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KMID : 0665220030160040334
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Korean Journal of Food and Nutrition
2003 Volume.16 No. 4 p.334 ~ p.339
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Drying of Citron Juice from By-product of Citron Tea Manufacturing
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Nam Hae-Won
Hyun Young-Hee
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Abstract
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To increase the utilization of citron, citron juice that is by-product of citron tea was spray dried and freeze dried. Cyclodextrin(CD) was used as wall material to stabilize during drying. The physiochemical properties of citron juice were as follows: water content of 82.3%, pH of 2.45, and there were little different in two kinds of drying or CD added in different ratio. Citric acid, malic acid, succinic acid and lactic acid were detected in all of the samples. Spray and freeze-drying increased markedly yellowness compared to that of citron juice. Heat stability was reduced by both of two kinds of drying, and CD 15% was more decreased than CD 10%. Water uptake by freeze-drying was somewhat higher than that of spray-drying. When sensory properties of original citron juice was compared with those of spray and freeze dried, freeze drying with 10% of cyclodextrin was evaluated as superior to citron juice or other drying conditions.
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KEYWORD
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citron, spray drying, freeze drying
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