Paper No: MBSK 02-201 An ASAE Meeting Presentation

Sticky Issues on Spray Drying of Fruit Juices

Sudhagar Mani1 Graduate student
1

S. Jaya2 Research Scholar Department of Agricultural and Bioresource Engineering University of Saskatchewan 57 Campus Drive, Saskatoon, SK CANADA S7N 5A9
2

H. Das2 Professor

Department of Agricultural and Food Engineering Indian Institute of Technology Kharagpur, West Bengal, INDIA 721302

Written for presentation at the 2002 ASAE/CSAE North-Central Intersectional Meeting Sponsored by ASAE and CSAE Parktown Hotel Saskatoon, Saskatchewan, CANADA September 27-28, 2002

Summary: Spray drying process is the most commonly used method in industries to produce milk powders, fruit juice powders, encapsulated flavour etc. in large scale. One of the major problems in spray drying of fruit juices is stickiness of fruit powders on the dryer walls during drying. In order to understand this problem, the composition of fruit juices, and its physico-chemical properties at high temperatures are important to know. Stickiness of fruit powders can be related to Glass transition temperature (Tg) of the components and sticky point temperature (Ts) of the fruit powder. Stickiness of fruit powders was reduced by adding higher Tg components to the fruit juices and by modifying the spray-drying chamber with rotating air broom system. An addition of 45% maltodextrin to mango juice produces free flowing powders at the dryer outlet. Modified spray dryer with rotating air broom system reduced the stickiness problem by 30% to produce banana powders. Keywords: Sticky point temperature, glass transition temperature, rotating air broom system, mango powder & banana powder.
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Sticky Issues on Spray Drying of Fruit Juices

Mani, S., S. Jaya and H. Das INTRODUCTION
Fruits and fruit products are the enigma of food in modern society. Fresh fruits are perishable and have limited shelf life. To prolong shelf life, various processing and preservation methods such as drying, chemical treatments and various packaging methods are used. Drying is the major food processing operation to increase the shelf life. The purpose of drying of fruit and vegetable juices is to produce a stable and easily handled form of the juice, which reconstitutes rapidly to a quality product resembling the original juice as closely as possible. Dried juice products today are used mainly as convenience foods and has long storage life at ordinary temperatures. Completely dried fruit powders are often used for making many delicious food products. Fruit powders less than 4% (wb) moisture content can be used to make candy, toffee, fudge and hard candy. There are several drying techniques for production of food powders. They are: hot air, vacuum, freeze and spray drying. Among them spray drying is the simplest and commercially used method for transforming a wide variety of liquid food products into powder form. Spray dryer uses hot air and can use fairly high air temperatures because the drying temperature drops drastically as water evaporates from the product being dried. The drying process can be completed within a short period of time, thus enabling to prepare dried fruit powder without heat degradation even at comparatively high air temperatures As in conventional drying, spray drying takes place in two stages; the constant rate and the falling rate. Since the particles are finely divided in the spray dryer, the time element involved in each of these stages is very small. In the constant rate period, evaporation takes place at the surface of the particle and the evaporation rate is controlled by the diffusion rate of the vapor through the surrounding air film. The primary driving force is the temperature differences between the surrounding air and the temperature of the particle, which can be considered as the wet bulb temperature of the inlet air. In the constant rate period, the diffusion rate of the water through the particle is capable of being greater than the evaporation rate (Marshall and Seltzer 1950; Patsvas 1963). Fruit pulp or juice can be spray dried with some additives and others as pure fruit. Fruits that have been spray dried include tomatoes, bananas, citrus, apricots, peaches, pumpkin, mango and boysenberry (Masters 1985). Despite the stickiness of the powder on the wall chamber, spray-drying technique is the promising one on a commercial scale to produce large quantity of powders, to meet the market requirement. Special care must be given to the drying chamber design and the powder handling and packing, as most powders are both thermoplastic and hygroscopic. The high hygroscopicity and thermoplastic nature of such powders give rise to problems such as adhesion to dryer walls, difficult handling, caking, etc. In recent years, the stickiness problem of sugar products such as fruit juices has been related to their low glass transition temperature (Tg). Maintaining chamber wall temperature lower than the Tg of the powder could reduce deposition of such

powders. To successfully dry these sugar rich products, either the design of the dryer has to be modified or some additives (e.g., maltodextrin) are to be added before drying to increase the Tg of the product. Sometimes, rotating air broom systems are attached to the spray dryer to maintain the low wall temperature. Some air broom systems are provided with nozzles and others with long slots with air directed against the chamber wall. Since spray-drying method facilitates continuous production of powder and completely eliminates manual handling, there is no chance of contamination in the final product. The present work was undertaken to study the control of stickiness of fruit powders on spray dryer chamber to produce free flowing fruit juice powders and to establish process development of mango and banana powder production.

REVIEW OF LITERATURE
Physical changes during spray drying Major components present in fruits are sucrose, glucose, fructose and citric acid. The technical difficulties of drying such sugar- rich foods are associated with the basic physical characteristics of the mixture of the low molecular weight sugars present, especially sucrose, maltose, glucose and fructose. The fast removal of moisture during spray drying results in either a completely amorphous product or with some microcrystalline regions dispersed in the amorphous mass. The amorphous form is a non-equilibrium meta-stable state. Amorphous products also show high degree of hygroscopicity. The major changes taking place during spray drying of sugar rich product is depicted in Fig. 1 (Bhandari et al. 1997a) The first step of spray drying is atomization of feed. Normally a concentrated solution is atomized into fine droplets in the range of 20 to 150 microns. As the water evaporates the solute in the droplet becomes concentrated. The physical state of the product changes as it passes through the drier from solution to syrup and finally to solid form. Initially, the droplets are dispersed individually in a large volume of the drier, avoiding agglomeration although the high moisture content particles are sticky. Towards the lower part of the drier, the particle are already solid and should not stick together or agglomerate when the density of the particle per volume space increases sharply such as in collection and conveying duct. However, because of the presence of high sugar content, the product may remain plastic because of the higher temperature at given moisture content. The amorphous product obtained at the end of the drying process could be either syrup or a sticky powder or a relatively free flowing powder. Physical properties of sugars Basically the sticky behavior of fruit powder depends on the sugar content and temperature of the product. The physical properties of individual sugars in the food influence differently during drying. Some of the important properties that could be responsible are hygroscopicity, solubility, melting point and glass transition temperature (Tg). The Tg is the main characteristic transformation temperature of the amorphous phase. The glass transition event occurs when a hard, solid, amorphous sugar undergoes a transformation to a soft, rubbery, liquid phase (Fig. 2). The classic Tg is observed as an endothermic stepwise change in the heat flow or heat capacity and is measured by using differential scanning calorimeter (DSC).

For foods containing sugar and starches, the crispness exhibited by a cracker or cookie is often related to the sugar/starchy phase with a Tg above room temperature. If the food becomes stale, by absorbing water from the air, the Tg will drop below room temperature due to plasticizing effects, and the food will lose its desired crispness. Some of the physical properties of some anhydrous sugars and carbohydrate polymers are given in Table 1. Low molecular weight polymers, for example, sucrose and monomers, for example, fructose, glucose in their pure form have low glass transition temperatures. Long chain molecules have higher glass transition temperatures. Therefore, the Tg decreases with decreasing molecular weight. A Glass transition temperature of some of the anhydrous sugars and carbohydrate polymers is given in Table 1. Water is the major component responsible for depressing the Tg of food materials significantly, as water has a very low Tg of 135oC. (Johari et al. 1987) Thus, water is considered as a strong plasticizer in a food system. Influence of Tg in spray drying Roos and karel (1991a,b) stated that the sticky point temperature of sugar rich products decreases with increasing water content concurrently with glass transition temperature of the product (Tg) and the critical viscosity of about 107 Pa.s. Roos and Karel (1991c) and Slade and Levine (1994) pointed out that sticky point of food powders decreases with decreasing molecular weight and products with low Tg have also sticky point at low temperatures. Foods that contain high amount of monosaccharides viz., glucose, fructose, fruit juices have low Tg values and sticky points. Stickiness of such sugar rich products can be reduced and stability increased by adding compounds with higher Tg values. Basin et al. (1996) studied the role of Tg on the stickiness behavior of the maltodextrin - sugar mixtures (fructose, glucose and sucrose) during spray drying. They used product recovery as a measure of the ease of spray drying. Roos and Karel (1991b) and Bhandari et al. (1997a) correlated the glass transition temperature with critical viscosity and found that the critical viscosity is reached at temperature 10-20oC above Tg. Based on these studies, it can be assumed that the temperature of the surface of the product during spray drying should not reach 10-20oC above Tg. Sticky issue of fruit powders Stickiness is a phenomenon frequently encountered during production and storage of dried powders. The term refers to both particle - particle stickiness called Cohesion and particle - wall stickiness called Adhesion. Cohesion is an internal property of the powder and is a measure of the forces holding the particles together. Particles upon coming into contact will stick together as agglomerate unless the bond between them is broken by applying force, which should be greater than the cohesive force. Cohesion gives rise to the phenomenon of caking that is lump formation in a powder bed, usually after exposure to high temperature and humidity. The products to be spray dried can be categorized in to two major groups: nonsticky and sticky products. This categorization is strictly relative, since some nonsticky products will exhibits sticky behavior under certain conditions. The non-sticky products can be dried using a simpler dryer design. The dried product obtained is relatively less hygroscopic and more free flowing, e.g. skim milk powder, protein powders and gum powders. Sticky products are difficult to spray dry. During the drying process they may either remain as syrup or stick on the drier chamber wall.

This can lead to lower product yield and operating problems. Some of these products are so sensitive to the drying conditions that a few degree celsius variations in temperature during drying turn them into a sticky and non-flowing mass (Bhandari et al. 1993). Sticky point is defined as the temperature at which caking is instantaneous with slow stirring. The sticky-point test was developed by Lazar et al. in 1956 and has been used since by several workers in the field (Downton et al. 1982; Wallack and King 1988; Buhler and Liedy 1989; Jaya 2002). The test assesses the influence of temperature on powder cohesion and is mainly applicable to nearly dry powders, which form immobile liquid bridges of the same material as the particles. Control of stickiness during spray drying of fruits Lazar et al. (1956) reported that sticking of particle in the drier was decreased by cooling them with atmospheric air admitted near the bottom cone of the drier; this allowed transport of the powder to a collector having low humidity atmosphere. If dehumidified air was not used in transporting the powder to the collector, moisture content increased up to 0.5%-0.8%. In spray drying, stickiness occurs when particles are insufficiently dry collide with one another or with the dryer walls and become stuck. Masters (1985) stated that if the dryer is designed to accomplish product drying and agglomeration in one step, the so called straight through process, an after dryer i.e. vibrated fluidized bed is often employed to finish the drying and cool the product. Wall deposition can lead to lower product yield, operating problems and powder handling difficulties. Chambers with air brooms, which rotate slowly close to the wall, can also cool the wall surface to prevent stickiness of powders. The air broom arm contains a row of nozzles that direct compressed air on to the wall surface. An intermediate sweeping of chamber wall with dehumidified cold air can remove loosely adhered particles on the chamber wall. This method may be useful for relatively less thermoplastic sugars such as lactose and sucrose. Mizrahi et al. (1967) used isolated soybean protein (ISP) as a drying aid in preparing spray dried banana powder. They concluded that ISP at levels of 4-20% on dry basis might be used as a drying aid, an anti-caking agent and as a nutritional supplement in the manufacture of banana powder. Papadakis and Babu (1992) summarized that for products that are characterized by stickiness and are usually spray dried, common approaches involve cooling the dryer walls, using special dryer chamber designs and modifying the sticky characteristics of the material most frequently through the addition of drying aid agents. They also stated that the problem of stickiness in dryers could be dealt by trial and error experimentation in order to find conditions, which avoid or limit the sticky characteristics of the given material.

MATERIALS AND METHODS

Raw materials The mango variety of, dhasheri was purchased from the local market and was used for the production of free flowing mango powder from the pilot plant spray dryer. For testing the deposition of powders on the chamber surface of the modified spray drying plant and to test the performance of the modified plant with rotating air broom system, locally available banana fruit was used. 5

Preparation of fruit juices The ripened, with tight skin mango fruit were selected and were washed thoroughly in warm water to remove gummy and foreign materials. Then, the skin of the fruit was peeled manually by knives. The flesh portions were removed from stone and were chopped and pulped. The mango pulp was diluted with water by 1:2 ratio on weight basis. The drying aid, commercial Maltodextrin was added to the pulp with different ratios on total soluble solid basis. The required quantity of maltodextrin was dissolved in warm water and was added to the fruit pulp. Then the pulp was thoroughly mixed by a mechanical stirrer and was filtered by 150 micron cloth filter to remove fibers from the pulp and to make it suitable for atomization. The banana pulp was also prepared in same procedure as mango pulp was made except the maltodextrin addition process and the blanching process. Before the pulping of banana, raw banana fruits were dipped in hot water for 5 min and was peeled, chopped and blanched with 1000 ppm potassium meta bi sulphate solution at 8090oC for 2 min. Then, the blanched banana was pulped, diluted and filtered. Process operation of spray dryer The pilot plant spray dryer (Fig. 3) was a co-current type, bottom suction dryer. It consisted of the drying chamber with conical bottom, hot air duct, indirect air heater/radiator, supply fan with inlet air filter, nozzle assembly, main cyclone, exhaust air duct, rotary valve, exhaust fan, balance tank, high pressure triplex reciprocating pump. The other accessories such as electro magnetic hammer, pressure gauge, frequency controller, temperature sensors and U tube manometer were also provided in the plant. The fruit pulp to be atomized was preheated to around 60oC and stored in a balance tank. From where, the pulp was pumped to the duplex filter, to remove suspended particles by centrifugal pump. Then the pulp was pumped to the nozzle assembly with required high pressure where the pulp was atomized into fine droplets in the drying chamber. The high pressure of the feed was built by the triplex reciprocating pump. A pressure gauge was provided at the discharge line of the pump. The pressure of the feed could be changed by adjusting the rpm of the pump through frequency controller provided on the control panel. The drying medium, air was sucked by the supply fan through the filter and was supplied to the air heater. The air was indirectly heated by dry, saturated steam to the required inlet temperature and the hot air was passed to at the top of the drying chamber through insulated inlet air duct. The amount of air supplied to the dryer for complete drying could be adjusted by changing the position of the damper provided at the supply fan outlet. The mixture of air and dry powder were sucked by the exhaust fan through exhaust air duct from the bottom of the drying chamber and passed to the cyclone where the powder and air were separated. The powder was collected from the cyclone and air was left to the atmosphere. The rotary valve provided at the cyclone facilitated the continuous flow of powder discharge. Electro-magnetic hammers were also provided both at the drying chamber cone portion and at the cyclone for ensuring regular powder discharge. The hot air duct and the drying chamber were completely insulated with mineral wool and cladded with aluminum sheet to reduce the heat loss from the dryer. The inlet and outlet temperatures of the air were measured by the temperature sensors provided at the respective places. A U tube manometer was provided at the drying

chamber to measure the chamber pressure. Normally, the plant was operated with slight negative pressure of, approx. 5 mm water column, to avoid dusting of the powder to the environment. Process Operation of the Modified Spray Dryer with Air Broom System The process operation of the modified spray dryer (fig. 4) was as similar as the pilot plant spray dryer. The dryer cone portion was extended to 400 mm outer (Bustle type) in order to reduce the powder temperature, which was collected at the bottom, and the conical bottom was not insulated. At the bottom of the dryer, a rotating air broom system was provided up to the conical portion to cool the wall surface further. The rotating air broom system consisted of the slotted SS pipe, air supply chamber, central shaft, transmission system and supply fan and air filter. One set of bearing was provided above and below the air chamber to support the whole system. The slotted pipe was connected by flange just above the central shaft, which was drilled up to the air chamber. Air was supplied to the broom pipe through the air chamber and the slotted shaft. The design aspects of the rotating air broom system can be found in literature (Masters 1985; Sudhagar 2000). Testing of Spray Dryer Before the starting of the spray drying plant, the drying chamber, cyclone, feed line and nozzle assembly were completely washed and all the openings in the plant were closed. A suitable nozzle size was selected from the nozzle selection manual and was fitted to the nozzle assembly at the top of the chamber. Then, the plant was switched on in a following sequence i.e. the supply fan, air heater, rotary valve and exhaust fan. As soon as the inlet temperature of the air reached to the desired level, the feed pump was initially started with water and the plant was run with water for 5 to 10 min to stabilize the total unit. Then the pre heated feed was charged to the dryer. The test was performed with mango pulp for hours, to check the performance of the plant and to produce the free flowing mango fruit powder. The inlet hot air temperature, the exhaust air temperature, the feed flow rate, the airflow rate and the ambient air conditions were observed for the calculation purpose. Once the feed was over, the feed line was charged with water and the air heater was stopped. Then the water line was by-passed and the feed pump, the supply fan and rotary valves were stopped. The exhaust fan was switched off, after the air temperature reached to below 80oC. Finally, the plant was cleaned and left to dry. Optimization of Maltodextrin Addition for Mango Powder Production The drying aid addition to the mango pulp for the production of free flowing fruit powder was optimized on the basis of the experimental trial performed in the pilot plant spray dryer. The proportion of addition of drying aid was chosen on the total soluble solid basis of the fruit pulp. The experimental trials were conducted with commercial maltodextrin in different ratios of fruit pulp solid: maltodextrin such as 50:50, 45:55 and 40:60 under fixed operating conditions. The fixed operating conditions were the air inlet temperature, the feed rate, the feed temperature and the nozzle specifications. Each test trial was conducted for one hour and the compromise results were observed for the optimization of addition of drying aid for mango powder production.

Evaluation The total soluble solid (TSS) of fruit pulp was determined directly from the Abbey hand refractometer. The total solid (TS) content of the fruit pulp was calculated from determining the moisture content of the fruit pulp. The moisture content of the fruit pulp was determined by taking a sample of 5 g fruit pulp in flat bottomed glass dish which as previously dried and weighed and the sample was dried in a oven at 98-100oC for about 5 hours or until the weight was constant. Then, the sample was cooled to room temperature and weighed. Finally, the moisture content of the fruit pulp was calculated on the basis of the weight loss from the sample (BIS 1989). The moisture content of powder was determined by oven dry method. The procedure was similar to the determination of moisture content of fruit pulp (BIS 1989). Reconstitution of fruit powder was observed by taking a known quantity of 4 g fruit powder and dissolved in 100 ml warm water at 40oC. The powder was completely stirred and the any suspended particle of powder in the solution was observed (BIS 1989). Sticky point of mango powder was measured using sticky point apparatus and the procedure can be found elsewhere (Downton et al. 1982; Wallack and King 1988; Buhler and Liedy 1989; Jaya et al. 2002).

RESULTS AND DISCUSSION

Mango powder production The pilot plant spray dryer was used to produce free flowing mango juice powder. The performance of the spray dryer was given below. Feed flow rate (kg/hr): 22 Initial feed solid content (fraction): 0.19 Final feed solid content (fraction): 0.95 Airflow rate (kg dry air/hr): 950 Feed temperature (oC): 60 Air inlet temperature (oC): 167.3 Air outlet temperature (oC): 89 The production of mango powder involved cleaning, peeling, stone removal, chopping, pulping, dilution, filtration and spray drying. The process and material flowchart developed for the production of mango powder was given in Figure 5. One kg of mango could produce about 0.261 kg of powder having 5% (wb) moisture content. The powder had good reconstitution property, color and favor retention. Caking of mango powder was observed when it was packed and stored in ambient air at room temperature. Optimization of maltodextrin addition for mango powder production The addition of maltodextrin for mango production was optimized based on the experimental trial made at the pilot plant spray dryer with the same operating conditions. The ratio of fruit juice soluble solid and maltodextrin on dry solid basis was varied as 50:50, 55:45 and 60:40. The free flowing powder was obtained from experiment, when the ratio was 50:50 and 55:45. When the ratio was about 60:40, no powder was obtained and all the powders were deposited on the dryer wall. Based on the experimental trial, ratio of fruit juice soluble solid and maltodextrin of 55:45 was 8

considered as the optimum for production of mango powder. This optimum ratio was comparable with work of Bhandari et al. (1993). They optimized the ratio of fruit solid and maltodextrin on solid dry basis for apricot, black berry and raspberry as 60:40, 65:35 and 55:45 respectively. Banana powder production Banana powder production trial was conducted on the modified spray dryer with rotating air broom system. The performance of the spray dryer used for the production of banana powder was given below. Feed flow rate (kg/hr): 33.5 Initial feed solid content (fraction): 0.09 Final feed solid content (fraction): 0.93 Airflow rate (kg dry air/hr): 1658 Feed temperature (oC): 60 Air inlet temperature (oC): 168.5 Air outlet temperature (oC): 101.8 It was observed that the powder deposition on the chamber wall surface was about 3 kg when the dryer was operated without rotating air broom system, whereas the powder deposition was only about 2 kg with the rotating air broom system. It was also observed that the clearance between the air broom pipe and the chamber wall varied from 10 mm to 50 mm. This was due to the non-uniform cone angle of the dryer. Had the clearance was uniform through out the circumference; the powder deposition could have been reduced. During the initial period of the experiment, free flowing banana powder was collected at the cyclone outlet. There was no powder stickiness on the chamber wall surface. This powder collected at the rotary valve formed lumps due to absorption of moisture from the atmosphere. This problem can be avoided by adding fluidized bed dryer after spray drying. Fluidized bed dryer can capable of reducing the powder moisture content up to 3-4% (wb). The processing of banana into banana powder involved as dipping in warm water, peeling, slicing, blanching, pulping, dilution and filtering. The filtered banana juice was spray dried to get the banana powder. The total solid content of feed used for atomization was very low. The solid content of banana juice should be increased by homogenization. The process and material flow chart developed for banana powder production is given in Figure 6. The result showed that one kg of whole banana could produce about 100 g of banana fruit powder having the moisture content of 7% (wb). The powder retained its color and flavor. Sticky point temperature of fruit powders Sticky point of fruit powder was determined using sticky point apparatus. The sticky point temperature of mango powder was found at different moisture content and is given in figure 7. Sticky point temperature of banana powder was not found due to caking at short storage and high moisture content. It can be observed from the curve that sticky point temperature increases slowly as moisture content decreases. Sticky point curve of mango powder was almost similar to tomato powder. But coffee powder showed the lowest sticky point temperature among four food powders.

CONCLUSION
Spray drying of fruit juices is possible by adding high molecular weight component to the fruit juices or by modifying the dryer chamber with rotating air broom system to avoid stickiness. Addition of maltodextrin to mango juice was optimized with the ratio of 55:45 (fruit solid: maltodextrin). Modified spray dryer with rotating air broom system reduced the stickiness of banana powder by 30%. Since fruit powders are hydroscopic and sticky nature, it should be kept air tight to avoid caking during storage.

ACKNOWLEDGEMENT
Authors acknowledge Mr. Shaukat Ali, Assistant General Manager, SSP Ltd., India for allowing us to conduct experiments in their R & D center.

REFERENCES
Basin, L., P. Buission, & J. J. Bimbenet. 1996. Notion de transition vitreuse appliquee au sechage par pulverisation de solutions glucidiques. Sciences des Aliments, 16, 443-459. Bhandari, B. R., A. Senoussi, E. D. Dumoulin, & A. Lebert. 1993. Spray drying of concentrated fruit juices. Drying Technology, 11(5), 33 - 41. Bhandari, B. R., N. Datta, & T. Howes. 1997a. Problem associated with spray drying of sugar - rich foods. Drying Technology, 15(2), 671 - 684. Bhandari, B. R., N. Datta, R. Crooks, T. Howes, & S. Rigby. 1997b. A semi empirical approach to optimize the quantity of drying aid required to Spray dry sugar -rich foods. Drying Technology, 15(10), 2509 - 2525. Bhandari, B. R. & T. Howes. 1999. Implication of glass transition for the drying and stability of dried foods. Journal of Food Engineering, 40, 71 - 79. BIS 1989. Hand Book of Food Analysis Part XI - Dairy Products. Bureau of Indian Standards, New Delhi. Buhler, W., & W. Liedy. 1989. Characterization of product qualities and its application in drying process development. Chemical Engineering Progress, 26(1): 27-34. Chuy, L. E., & T. P. Labuza. 1994. Caking and stickiness of dairy based food powders as related to glass transition. Journal of Food Science, 59(1), 43 - 46. Downton, G. E., J. L. Flores-Luna, & C. J. King. 1982. Mechanism of stickiness in hygroscopic amorphous powders. Industrial Engineering Chemistry Fundamentals, 21, 447 - 451. Jaya, S., M. Sudhagar, & H. Das. 2002. Stickiness of food powders and related physico-chemical properties of food components. Journal of Food Science and Technology, 39(1): 1-7. Jaya, S. 2002. Vacuum drying of mango pulp. Unpublished Ph.D Thesis. Indian Institute of Technology, Kharagpur, West Bengal, India. Johari, G. P., A. Hallbruker, & E. Mayer. 1987. The glass liquid transition of hyper quenched water. Nature, 330, 552 - 553.

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Lazar, M.E., A. H. Brown, G. S. Smith, F. F. Wang, & F. E. Lindquist. 1956. Experimental production of tomato powder by spray drying. Food Technology, March, 129 - 134. Marshall, Jr. W.R. & E. Seltzer. 1950. Principles of spray drying. Part -1: Fundamentals of spray - drying operation. Chemical Engineering Progress, 46(10), 501 - 508. Masters, K. 1985. Spray Drying Handbook (4th ed.). England: Longman Scientific and Technical. Mizrahi, S., Z. Berk, & U. Cogan. 1967. Isolated soybean protein as a banana spray drying aid, Cereal Sci. Today, 12(8), pp: 322- 325. Papadakis, S. E., & R. E. Babu. 1992. The sticky issues of drying. Drying Technology, 10(40, 817 - 837. Patsvas, A.C. 1963. Equipment for the food industry - 4: The spray dryer. Chemical Engineering Progress, 59(4), 65 - 70. Roos, Y., & M. Karel. 1991a. Phase transitions of mixtures of amorphous polysaccharides and sugars. Biotechnology Progress, 7, 49 - 53. Roos, Y., & M. Karel. 1991b. Plasticizing effect of water on thermal behavior and crystallization of amorphous food models. Journal of Food Science, 56(1), 38 - 43. Roos, Y., & M. Karel. 1991c. Water and molecular Weight effects on glass transitions in amorphous carbohydrates and carbohydrate solutions. Journal of Food Science, 56(1), 1676 - 1681. Ryong Joon, R. 1987. Glass Transition, In Encyclopedia of Polymer Science and Engineering (2nd ed.) Vol. 7, Mark, H. F (Ed.), New York: John Wiley & Sons. Slade, L., & H. Levine. 1994. Water and the glass transition- dependence of the glass transition on composition and chemical structure: special implications for flour functionality in cookie baking. Journal of Food Engineering, 22, 143 - 188. Sudhagar, M. 2000. Spray drying of fruit juices. Unpublished M.Tech Thesis, Indian Institute of Technology, Kharagpur, West Bengal, India. Wallack, D.A., & C. J. King. 1988. Sticking and agglomeration of hygroscopic, amorphous carbohydrate and food powders. Biotechnology Progress, 4(1), 3135.

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Table 1. Glass transition temperatures of anhydrous sugars and carbohydrate polymers and their physical properties and stickiness behavior (Bhandari et al. 1997a and Bhandari and Howes, 1999) Food material Fructose Glucose Sucrose Maltose Lactose Malto dextrin DE 36** DE 25 DE 20 DE 10 DE 5 Starch
**

Molecul ar weight 180 180 342 342 342 500 720 900 1800 3600

Tg (0C) 5 31 62 87 101 100 121 141 160 188 243 (predicted)

Relative hygroscop isity Very high High Moderate Fair Low

Melting point (0C) 105 146 186 165 223

Solubility in water at 600C (kg.kg solution-1 ) 89 42 71 52 35

Relative stickiness Very high High Moderate Fair Low

DE: Dextrose equivalent

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Figure 1. Schematic representation of physical changes on droplet during spray-drying process (Bhandari, et al. 1997a).
Controlled heat f (T, t) heat

Glass

rubber

crystal

melting

Figure 2. Physical state of an amorphous glass to crystalline state through rubbery state:

(T = temperature, t = time).

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Figure 3. Pilot plant spray-drying system for mango powder production.

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Figure 4. Modified spray-drying system for banana powder production.

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Whole mango with firm skin Quantity 1 kg

Dipping in warm water for 2 min to remove outer dirt & gums Peeling Manual separation Chopping & pulping TSS = 23oB Peel, 130 g Stones, 170 g

Water, 700 g

Dilution & Mixing Filetring Mango juice Preheating of mango Juice to 60oC 1305 g TS = 19% Atomization & Spray Drying

Malto-dextrin, 132 g Fiber, 227 g

Water vapor, 1044 g

Mango powder at 5% (wb) 261 g

Figure 5. Process and material flow chart for mango powder production.

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Whole banana Quantity 1 kg

Dipping in warm water for 2 min to remove outer dirt Peeling & slicing 615 g TSS = 23oB Peel, 385 g

Blanching & sulfating of banana slices in 0.1% potassium meta sulphate (KMS) solution at 80-85oC for 4-5 min

Pulping

Water, 492 g

Dilution & Filtration Banana juice, 1030 g TS = 9% Preheating of banana Juice to 60oC

Fiber, 77 g

Atomization & Spray Drying

water vapor, 930 g

Banana powder at 7% (wb) 100 g Figure 6. Process and material flowchart for banana powder production.

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110 100

sucrose (Downton et al., 1982) Tomato powder (Lazar et al., 1956) Mango powder (Authors own data 2000) Coffee powder (Wallack and King 1988)

Sticky point temperature C

90 80 70 60 50 40 30 20 10 0 2

10

Moisture content ,% dry basis

Figure 7. Sticky point temperatures of tomato, coffee and mango powders and sucrose at different moisture contents.

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