Glass Transition Behavior of Spray Dried Orange Juice Powder Measured by Differential Scanning Calorimetry (DSC) and Thermal Mechanical Compression Test (TMCT)

By A. Shrestha, Tharalinee Ua-arak, B. Adhikari, T. Howes, Bhesh Bhandari. 2007

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Surface modification of spray dried food and emulsion powders with surface-active proteins: a review. (2009, methodology): “More than 60% of maltodextrin was required for spray dry ing of orange juice (Shrestha et al., 2007).”
Effect of drying methods on the physical properties and microstructures of mango (Philippine 'Carabao' var.) powder (2012, methodology): “Before starting the experiment, the dryer was conditioned for 20 min by pumping de-ionized water through the atomizer with the dryer inlet and outlet temperatures set at 180 and 80 C, respectively (Shrestha et al., 2007).”