Effect of Spray-Drying Conditions on Physical Properties of Orange Juice Powder

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Effects of spray drying conditions on the physicochemical and antioxidant properties of the Gac (Momordica cochinchinensis) fruit aril powder. (2010, background): “Similarly, 224 Goula et al. (2004), Chegini & Ghobadian (2005), Rodríguez-Hernández et al. 225 (2005), and Ersus & Yurdagel (2007) reported that the moisture content in 226 tomato powder, orange juice powder, cactus pear juice powder and black carrot 227 powder, respectively, decreased as drying…”
Glass Transition Behavior of Spray Dried Orange Juice Powder Measured by Differential Scanning Calorimetry (DSC) and Thermal Mechanical Compression Test (TMCT) (2007, background): “The average particle size is almost similar to the orange juice/ maltodextrin powders spray dried under similar conditions as reported by Chegini and Ghobadian.”
Effect of inlet temperature on physicochemical properties of spray-dried jamun fruit juice powder (2015, background): “Chegini and Ghobadian [27] reported that spraydried powders with higher moisture contents tend to have a higher bulking weight because of the presence of water, which is considerably denser than the dry solid.”
The effect of different drying processes and the amounts of maltodextrin addition on the powder properties of sumac extract powders (2016, background): “Consequently, the moisture content of the powders decreased [11,25, 39,46].”