… powders formed at a spraydrying temperature of 160 C with the addition of 20% (w/w)
maltodextrin had the optimum properties. The reconstitution of optimised spraydried kuini powder …

… ; to investigates the effect of inlet temperature and maltodextrin concentration on spray
drying of banana juice. The physicochemical properties of powder produced are analyzed. …

… Effect of maltodextrin concentration and inlet temperature during spray drying on
physicochemical and antioxidant properties of amla (Emblica officinalis) juice powder. Food and …

… flow rate of spray-drying increased the powder yield but decreased the moisture content.
Inlet temperature, maltodextrin concentration, and feed flow rate affected the solubility. Effects of …

… 6.1 and decreased as inlet temperature and maltodextrin concentration increased. The flavor
… as inlet temperature and maltodextrin concentration increased. The higher the maltodextrin …

… In this study, the effect of the different spray drying … juice at three inlet air temperatures 120,
130 and 140 C and at three levels of … during spray drying on physicochemical and antioxidant …

… in the inlet temperature decreases the moisture … at 2%. Finally, the addition of 2% agave
fructans as carrier material was able to reduce the maltodextrin concentration of the spray drying …

… In summary the effect of spray drying conditions, inlet air temperature, and carrier agent
concentration on the physicochemical properties and sensory evaluation results for mandarin …

… using maltodextrin was analysed. The influence of the content and dextrose … ) of maltodextrin,
inlet air temperature and rotary disc atomiser speed was studied on the physicochemical …

… juice was spray dried at three maltodextrin levels (25, 35 and … two inlet air temperatures (124
and 143 C) and physicochemical … , concentrations of maltodextrin and inlet air temperature …