A study of dehydration process of Lime Juices

Abstract

A spray drying method was investigated for production of lime order. Condition was varied on concentration of lime Juice before drying, kinds and amount of drying aids and Inlet air temperature. The results showed that dehydration of lime Juice by spray-drier could not be done without drying aids. Dextrin must be used as drying aid approximately twice the solid content of the lime twice. Inlet air temperature should not be higher than 250℃ to avoid brown color product. Lime powder were packed in three conditions viz. vacuum- packed in uluminium foil, air-packed in uluminium foil and air-packed in polyethylene bag and stored at room temperature. It was found that aluminium foil conld retain the quality of powder better than polyethylene bag. Moisture content of powder packed in aluminium foil was less than that pached in polyethylene dag and also the rate of browning reaction was less. Then lioistrue content was increased, caking and non-onzymatic browning developed rapidly. The results also indicaed that spray-dried lime powder may not tenuire vacuum-packing when aluminiu foil is used. Shelf life of lime powder depended on dextrin content. Lime powder packed in polyethylene bag containing 20%, 25% and 30% dextrin could be stored at room temperature for approximately 5, 6 and 9 months respectively. After these periods the powder would cale. Products containing dextrin less than 20% would cake and turn aroen easlly, Aseophic acid content in lime powder disappeared comyletelyafter six weeks but the color of powcle was still acceptable.