Critical Reviews in Food Science and Nutrition

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.Keywords: Spray dryingfruit juicesdrying agentsspray dryer designmaltodextrin NOMENCLATURE:ACN=total anthocayninsAG=Arabic gumAOAC=association of official analytical chemistsAPE=Acerola Pomace extractBET=Brunauer-Emmett-TellerCTG=cashew tree gumDE=dextrose equivalentEE=encapsulation efficiencyGAB=Guggen-Heim-Anderson-de BoerGBS=green banana starchGC=gas chromatographyIAL=Instituto De Adolfo LutzMD=maltodextrinrpm=round per minuteSPME=solid phase microextractionTPC=total phenolic contentTSS=total soluble solidsTCC=total carotenoid contentTAA=total antioxidant activityTOFMS=time-of-flight mass spectrometryVar.=varietyWSI=water solubility indexSymbolsaw=water activityß=Betag=gramkg-f=kilogram forcekV=kilo voltMPa=mega pascalTg=glass transition temperaturewb=by weightw/v=weight by volume

Spray Drying of Fruit and Vegetable Juices—A Review