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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.
NOMENCLATURE:
| ACN | = | total anthocaynins |
| AG | = | Arabic gum |
| AOAC | = | association of official analytical chemists |
| APE | = | Acerola Pomace extract |
| BET | = | Brunauer-Emmett-Teller |
| CTG | = | cashew tree gum |
| DE | = | dextrose equivalent |
| EE | = | encapsulation efficiency |
| GAB | = | Guggen-Heim-Anderson-de Boer |
| GBS | = | green banana starch |
| GC | = | gas chromatography |
| IAL | = | Instituto De Adolfo Lutz |
| MD | = | maltodextrin |
| rpm | = | round per minute |
| SPME | = | solid phase microextraction |
| TPC | = | total phenolic content |
| TSS | = | total soluble solids |
| TCC | = | total carotenoid content |
| TAA | = | total antioxidant activity |
| TOFMS | = | time-of-flight mass spectrometry |
| Var. | = | variety |
| WSI | = | water solubility index |
Symbols
| aw | = | water activity |
| ß | = | Beta |
| g | = | gram |
| kg-f | = | kilogram force |
| kV | = | kilo volt |
| MPa | = | mega pascal |
| Tg | = | glass transition temperature |
| wb | = | by weight |
| w/v | = | weight by volume |
