Production of powder from kinnow juice using spray drying technology

Experiments to produce powder from kinnow juice were carried out at three blends of maltodextrin with kinnow juice (35:65, 37.5:62.5, 40:60) and another blend of maltodextrin, sucrose and kinnow juice (40:10:50) using spray drying technique. These studies were conducted at three feed temperatures viz. 23°C, 26°C and 29°C to minimize heat loss in the blend and at three inlet temperatures i.e. 143°C, 146.5°C and 150°C which were near to glass transition temperature of maltodextrin (DE-20). The powder responses analysed were powder recovery, moisture content, dispersibility and colour. The powder recoveries were best at 40:60 blend (36.45%), inlet temperature of 146.5°C (36.34%) and feed temperature of 26°C (36.69%). For the blend of maltodextrin and sucrose with juice (40:10:50), powder recovery was 37.66%. The moisture content and dispersibility were found best at 40:60 blend as 5.55% and 87.13%, respectively. For the blend of maltodextrin and sucrose with juice, the moisture content was 4.60% while dispersibiity was 86.07%. The inlet temperature had significant effect on measure of psychometric lightness or darkness, psychrometric yellowness or blueness, colour change and chroma. Feed temperature had non-significant effect on colour parameters while blend proportions had significant effect on psychrometric redness or greenness and hue angle.