What is it about?
Dried spinach in the form of the powder is more feasible since, by this way the economic potential of spinach can be increased, the logistic expenditures can be decreased by reducing volume and weight, and also the obtained powder can be used as a food colorant and additive in different food formulations.
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Why is it important?
The spinach powders with the expected advantages of low expenditures of packaging, storage, and transportation costs, high stability and economic potential and different consumption areas (cosmetics, pharmaceuticals and colorant industries) were successfully obtained when the juice was spray dried with and without the drying agents, at the selected inlet and outlet temperatures.
Perspectives
Writing this article was a great pleasure as it has co-authors with whom I have had long standing collaborations.
Assoc. Prof. Dr. Gülşah Çalışkan Koç
Usak Universitesi
Read the Original
This page is a summary of: Spray Drying of Spinach Juice: Characterization, Chemical Composition, and Storage, Journal of Food Science, November 2017, Wiley,
DOI: 10.1111/1750-3841.13970.
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