Effect of Different Process Conditions of Spray Drying on Properties of Wood Apple Juice Powder
The objective of this study was to produce wood apple fruit powder and to see the effect of different types of
carrier agent (maltodextrin dextrose equivalent) on the physicochemical properties of spray dried wood apple powder.
Process optimization was carried out with the help of different experimental combinations based on the central composite
rotatable design (CCRD) of the response surface methodology (RSM). The independent variables selected for experimental
design were inlet air temperature (160-220 °ֹC), feed flow rate (8-12 rpm) and maltodextrin concentration (10-30 %).
Dependant variables were moisture content, bulk density, water solubility index, hygroscopicity and product yield. Spray
dried wood apple powder was obtained with minimum moisture content and hygroscopicity and maximum water solubility
index, products yield, bulk density. The process optimization was carried out by numerical optimization technique. The
optimum processing conditions obtained were: inlet air temperature 212 °C, feed flow rate 8 rpm and maltodextrin
concentration 30 %, respectively.
Keywords - Wood apple, powder, optimization, maltodextrin, hygroscopicity, bulk density