AI Insight
This study investigated how different inlet air temperatures (140°C, 160°C, and 180°C) during spray drying affect the physical and chemical properties of acid lime juice powder. Higher inlet temperatures resulted in lower moisture content and water activity, improved powder flowability, and better color retention, though some nutritional components like vitamin C showed degradation at elevated temperatures. The research identified optimal temperature ranges for producing high-quality lime juice powder with desirable storage and reconstitution properties.
Why it matters
The findings provide practical guidelines for the food processing industry to optimize spray drying conditions for citrus juice powders, balancing product quality, nutritional retention, and shelf stability. This knowledge can help manufacturers produce better powdered juice products while minimizing nutrient loss and improving commercial viability.