SPRAY DRYING OF CONCENTRATED FRUIT JUICES

Abstract

ABSTRACT Two spray dryers were tested to obtain powders from concentrated juices of blackcurrant, apricot, raspberry, with different maltodextrins as drying-aid agents. Composition of fruit juices and dextrose equivalent for maltodextrin are considered. Best results were obtained for a ratio juice to maltodextrin DE6 of 65/35 for blackcurrant, of 60/40 for apricot and 55/45 for raspberry, and low air temperatures (160–90°C). A compromise must be found between the ratio fruit juice to additives, the drying yield and the cost of raw materials.