Effect of spray drying process parameters on particle morphology for fermented beetroot powder

Abstract

This study covers the morphological changes during the production of spray-dried fermented beetroot juice powder to keep the product quality. Particle morphology was observed by different processes parameters such as inlet air temperature, airflow rate, feed flow rate, and maltodextrin concentration. Particle morphology was analyzed by Scanning Electron Microscopy (SEM). It was remarked from SEM images of the particle that agglomeration potential was directly proportional to airflow rate and feed flow rate whereas smooth surface and larger sizes of particles were perceived at higher inlet air temperature and maltodextrin concentration.