Spray-drying of passion fruit juice using lactose- maltodextrin blends as the support material Article uri icon


  • The objective of this study was to assess the effectiveness of the blends with different levels of lactose-maltodextrin (8:5, 10:5, and 12:5 %25 w/v) during the spray-drying of the passion fruit juice. The drying was carried out in a laboratory spray dryer (Pulvis GB 22 model) at two inlet air temperatures (180 and 190 °C), and two air pressures (0.10 and 0.20 MPa). The moisture content, hygroscopicity and vitamin C retention were evaluated in the powder obtained. Response surface plots (p<0.05) showed that the lowest values of the moisture content and hygroscopicity were reached in the temperature range of 188-190 °C and at 12:5 %25 (w/v) concentration of lactose-maltodextrin; the best vitamin C retention level occurred at 180 °C and 0.2 MPa.

publication date

  • 2009-01-01