SPRAY DRIED FRUIT POWDER USING FRUIT JUICE CONCENTRATES

The process of spray drying is regarded as a method that conventionally converts fruit juices like orange juices or concentrates to the powder fruit form. In this process, three main processes are involved in spray drying (Murungesan et al., 2012). These processes are:

• Atomization
• Droplet –hot air contact and evaporation of moisture.
• Separation of products that have dried from the exit air

Feed

• Orange concentrates and lemon concentrates with water (slurry mixture)

Output

• Orange fruit powder
• Lemon fruit powder

In this study’s scope, we investigated the procedures within the fruit drying spray responsible for yielding fruit powders using orange and lemon fruit concentrates. The production of fruit powder from fruit condenses calls for the use of drying aids, which function as an agent for reducing stickiness concerns that arise during the fruit spray drying technique. This paper illustrates the process of fruit spray drying with orange and lemon fruit concentrates and how the fruit powder form can be used in a production application (Boonyai et al., 2004).

The concentrated orange and lemon juice are spray-dried using air that is dehumidified as a medium for drying, and the agent used for drying is maltodextrin. For the spray drying process, the piloting-scale dryer is used.