A REVIEW ON FORMULATION AND PROCESSING TECHNOLOGIES ON POWDER JUICE

Prachi Vilasrao Pawar, Sakshi Omprakash Jaju*, Dr. Sunil S. Jaybhaye, Akash Sanjay Rathod,Rutuja Bhagwat Sapate

ABSTRACT

Powdered foods are easy to store and transport, with a longer shelf life that minimizes potential waste, contributing to sustainable development. Each food category has a unique composition, responsible for its chemical and physical attributes, which directly influences the stability of powdered products. The drying method used is essential to obtain the desired characteristics of the powdered food, and the choice of each technology can provide unique morphological properties regarding size, shape, and density, among other factors. Furthermore, rehydration properties must also be investigated, as they play a fundamental role in the reconstitution of powdered foods, influencing the dispersion and dissolution of the powder in liquids. Therefore, this review provides a comprehensive overview of the powdered food manufacturing process and its advantages.

Keywords: Powdered Product, Drying Process, Rehydration Properties, Food Microstructure.