| Budget Amount *help |
¥3,770,000 (Direct Cost: ¥2,900,000、Indirect Cost: ¥870,000)
Fiscal Year 2016: ¥1,690,000 (Direct Cost: ¥1,300,000、Indirect Cost: ¥390,000)
Fiscal Year 2015: ¥2,080,000 (Direct Cost: ¥1,600,000、Indirect Cost: ¥480,000)
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| Outline of Final Research Achievements |
Agricultural products and foods are known to contain health function components such as vitamins, amino acids, probiotics, which are inactivated, decomposed and eliminated by heating. In order to dry these ingredients while sufficiently retaining these highly heat sensitive ingredients, it is effective to operate the material not to significantly raise the temperature. Spray drying, which is focused on in this research, is a processing technology that has been widely used for converting liquid foods into powders with high storage stability. Here, a vacuum low temperature field (5 kPa, 50 ° C) was created in the spray drying chamber, and a powdering technique was taken as an example of fruit juice.
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