title: Spray drying of fruit and vegetable juices--a review.
abstract: The main cause of spray drying is to increase the shelf life and easy handling of juices. In the present paper, the studies carried out so far on spray drying of various fruits and vegetables are reported. The major fruit juices dried are mango, banana, orange, guava, bayberry, watermelon, pineapple, etc. However, study on vegetable juices is limited. In spray drying, the major optimized parameters are inlet air temperature, relative humidity of air, outlet air temperature, and atomizer speed that are given for a particular study. The juices in spray drying require addition of drying agents that include matlodextrin, liquid glucose, etc. The drying agents are added to increase the glass transition temperature. Different approaches for spray dryer design have also been discussed in the present work.
authors.affiliation: a Department of Chemical Engineering and Technology, Institute of Technology , Banaras Hindu University , Varanasi 221005 , India.
authors.forename: Anjali
authors.initials: A
authors.lastname: Verma
authors.forename: Satya Vir
authors.initials: SV
authors.lastname: Singh
mesh_terms: D003890:Desiccation / Q000379:methods*; D005421:Flavoring Agents; D005511:Food Handling / Q000379:methods*; D005638:Fruit; D000067030:Fruit and Vegetable Juices; D011134:Polysaccharides; D013696:Temperature; D014675:Vegetables
chemical_list: D005421:Flavoring Agents; D011134:Polysaccharides; C008315:maltodextrin
keywords: Spray drying; drying agents; fruit juices; maltodextrin; spray dryer design