Rehydration properties of spray dried sweet orange juice

Abstract

Spray drying is an important method used by the food industry in the production of powder from juice products. The quality of spray dried food depends on different factors of spray dryer operating systems. The objective of this study was to evaluate the influence of the process conditions on the rehydration properties of spray dried sweet orange juice. The effects of inlet air temperature (130, 140 and 150 °C), and maltodextrin concentration (6, 9, and 12%) on dispersability, wettability and solubility were evaluated using a Factorial completely randomised design (FCRD). Results revealed that the spray dried sweet orange juice powder obtained at 6% maltodextrin concentration with 150 °C temperature had the highest dispersibility (84.91).At 12% maltodextrin concentration with 150 °C temperature the highest wettability (304.66 s) was obtained and the highest solubility (93.33%) of spray dried powder was obtained at 6% maltodextrin concentration with 130 °C temperature.