Juice Powder Spray Drying Process: Several Factors Affecting Product Performance

Spray drying is a widely used process for the production of juice powders. In powder, it has the advantages of good quality, low water activity, easy transportation and storage. The physicochemical properties of the powder produced by the spray dryer depend on variables of the process and/or operating parameters.

Fruits are a great source of vitamins and carbohydrates. They are naturally sweet and low in calories. Different fruits contain different types of vitamins, so it's important to have a variety. Fruit is an important intake in our daily diet. Fruits do not have any side effects as it provides our body with essential vitamins. Vitamins provide important energy for humans and can keep away from various diseases.

Today's rapid economic development has changed food consumption trends, from caloric assurance to nutritional enrichment of diets. Consumers today are well aware of the importance of vitamins and this situation has increased the demand for fresh fruits in the global market. In order to meet the year-round market demand, different techniques are used to preserve fresh fruit. Fruits with high moisture content and high water activity lead to decreased fruit quality through increased enzyme activity and microbial growth. Therefore, reducing water content and water activity in fruits is always a need to maintain quality. Drying is an ancient technique that preserves food by removing water and water activity. Many drying technologies have been invented, such as spray drying, freeze drying, tray drying, etc., all to improve production efficiency, achieve better process control, and improve product quality. In drying technology, spray dryer is a commonly used drying method.

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