International Food Research Journal. Vol 19, No.4 (2012), p.1297-1306
Suggested Citation
Phisut N. Spray drying technique of fruit juice powder: Some factors influencing the properties of product. International Food Research Journal. Vol 19, No.4 (2012), p.1297-1306. Retrieved from: https://hdl.handle.net/20.500.14740/6852
Spray drying is a process widely used to produce fruit juice powders. In powders, it results with the good quality, low water activity, easier transport and storage. The physicochemical properties of powders produced by spray drying depend on the variables of process and/or operating parameters. In the present review, the principle of spray drying was described. In addition, some factors such as inlet temperature, air dry flow rate, atomizer speed, feed flow rate, types of carrier agent and their concentration were reviewed.
