SPRAY-DRYING OF CONCENTRATED FRUIT JUICES

Two spray dryers were tested to obtain powders from concentrated juice s of blackcurrant, apricot, raspberry, with different maltodextrins as drying-aid agents. Composition of fruit juices and dextrose equivalen t for maltodextrin are considered. Best results were obtained for a ra tio juice to maltodextrin DE6 of 65/35 for blackcurrant, of 60/40 for apricot and 55/45 for raspberry, and low air temperatures (160-90-degr ees-C). A compromise must be found between the ratio fruit juice to ad ditives, the drying yield and the cost of raw materials.