Spray drying as the alternative method for production of tropical fruit powder

Abstract

Mango puree was encapsulated with gum arabic using a laboratory scale spray dryer at inlet and outlet air temperatures ranging from 160 degree C to 220 degree C and 79 degree C to 110 degree C respectively. A preliminary drying run was done at 160 degree C inlet and 106 degree C exit air temperatures with a flow rate of 900 ml/hr using the laboratory scale spray dryer. The temperature and flow rate were adjusted until a high product yield with low moisture content is achieved. Optimum operating condition for spray drying of mango puree using a laboratory scale spray dryer were at a flow rate of 900ml/hr, inlet temperature of 200 degree C and outlet temperature of 134 degree C. The powders were analysed for starch, vitamin C and moisture content. These data is used determine the optimum operating condition for a pilot-scale spray dryer. The optimum operating condition of a laboratory scale spray dryer was then applied to the pilot scale spray dryer. Similar analysis on the powder were conducted. This optimum operating condition was applied to a pilot scale spray dryer. From the trial runs, it was found the optimum operating condition for pilot scale spray dryer was at a flow rate of 1200ml/hr, inlet temperature of 160 degree C and outlet temperature of 96 degree C. The powder dried at this operating condition was found possible for commercial production of tropical fruit powder.