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Sugar-free cranberry juice (XAD) and juice with 15% of maltodextrin were dried by freeze-, vacuum and spray drying methods. Total phenolics (589–6435mg/kg dry matter) including 5 flavonols, 3 phenolic acids, 2 procyanidins and 5 anthocyanins were stronger affected by juice formulation than by drying methods. Spray drying of juice, regardless of its formulation, was competitive to freeze drying in...
Physicochemical quality parameters of plum powders obtained by applying conventional drying methods and their combination devised to process plums were evaluated. The effect of freeze-drying (FD), vacuum drying (VD), convective drying (CD), microwave-vacuum drying (MVD) and combination of convective pre-drying and microwave finish-drying (CPD-MVFD) affected physical (bulk density, porosity, colour,...
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