Effects of spray-drying parameters on physicochemical properties of powdered fruits

This review features different powdered fruits with optimal storage stability and physiochemical parameters. Spray-drying parameters, such as temperatures flow rate, can affect the physical properties of powders. Carrier agents provide powders various favorable qualities, e.g. good rate. Commercial spray-drying fruit juice knows carrier agents. 
 The involved scientific methodological publications, conference papers, patents, regulatory Internet resources. They were subjected to grouping, categorization, comparative analysis, consolidation. Inlet temperature, maltodextrin concentration, air rate increased powder yield but decreased moisture content. feed affected solubility. Effects atomization free assessed in terms yield, content, hygroscopicity, article introduces fundamentals describes effect each parameter on quality. list parameters included inlet flow, We also evaluated impacts contributed a better understanding how variable quality food results industry choice options adopt certain for specific production needs.