A study of some of the factors affecting the spray drying of concentrated orange juice, on a laboratory scale

Abstract

Summary Concentrated orange juice (a) without additives and containing (b) sodium carboxymethyl cellulose, (c) Gum Acacia, and (d) liquid glucose as additives was spray dried in a laboratory drier. Liquid glucose was found to be the most satisfactory additive, producing a powder with good flavour, free‐flowing characteristics and a minimum of wall deposition. Variations in air inlet temperature, feed temperature and rate and atomizer speed, within a limited range, resulted in no significant changes in the bulk density and particle size of the product. The higher temperatures did result in some change in colour and an increase in insoluble solids. Cooled plate experiments indicated that the problem of wall deposition is related to wall temperature and is minimized when the wall temperature is below the sticky point temperature of the product.