Physical and Textural Analysis of Spray Dried Kinnow juice Powder

The experiments to produce kinnow powder from kinnow juice were carried out at three different blends (35:65,37.5:62.5,40:60) of kinnow juice with malto-dextrin and with (40:10:50) malto-dextrin and sucrose with juice at three feed temperatures such as 230,260,290C and at three inlet air temperatures such as 1430, 146.50and 1500C using spray drying technique. The important parameters evaluated were packed bulk density, particle size and texture (compaction force in grams.). The best results of particle size in microns (14.59-21.77) were found for 35:65 blend. The packed bulk density in g/ml (0.86-0.96) and texture (compaction force in grams) (5390.40-6450.40) were best for 40:60 blend. For another blend of (40:10:50) malto-dextrin and sucrose with juice texture (compaction force in grams) (6329.90-6688.90) was maximum.