Spray Drying Fruits and Vegetables Using Skimmilk as a Carrier

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Abstract
A wide variety of fruits and vegetables was spray dried using condensed skimmilk as the carrier in conventional milk drying equipment following comminution through a screen having a 0.70 mm perforation. The proportion of skimmilk solids required ranged from 0% with peas and corn to 60% with tomatoes and the more hygroscopic fruits. The flavor and color of the natural plant material were retained.

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