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Drying Technology
An International Journal
Volume 15, 1997 - Issue 10
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Original Articles

A SEMI-EMPIRICAL APPROACH TO OPTIMISE THE QUANTITY OF DRYING AIDS REQUIRED TO SPRAY DRY SUGAR-RICH FOODS

Bhesh R. Bhandari Department of Food Science and Technology, University of Queensland, Gatton College, Gatton, QLD, 4345, Australia
,
Nivedita Datta Department of Food Science and Technology, University of Queensland, Gatton College, Gatton, QLD, 4345, Australia
,
Regan Crooks Department of Chemical Engineering, University of Queensland, St. Lucia, QLD, 4072, Australia
,
Tony Howes Department of Chemical Engineering, University of Queensland, St. Lucia, QLD, 4072, Australia
&
Shane Rigby Department of Chemical Engineering, University of Queensland, St. Lucia, QLD, 4072, Australia
Pages 2509-2525 | Published online: 03 May 2007
 
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ABSTRACT

A semi-empirical linear equation has been developed to optimise the amount of maltodextrin additive (DE 6) required to successfully spray dry a sugar-rich product on the basis of its composition. Based on spray drying experiments, drying index values for individual sugars (sucrose, glucose, fructose) and citric acid were determined, and using these index values an equation for model mixtures of these components was established. This equation has been tested with two sugar-rich natural products, pineapple juice and honey. The relationship was found to be valid for these products.

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