Effects of spray drying conditions on the physicochemical and antioxidant properties of the Gac (Momordica cochinchinensis) fruit aril powder.

By T. Kha, M. Nguyen, P. Roach. 2010

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Effect of drying methods on the physical properties and microstructures of mango (Philippine 'Carabao' var.) powder (2012, background): “Spray drying is widely used in commercial production of milk powders, fruits and vegetables (Kim et al., 2009; Kha et al., 2010).”
Effects of Spray-Drying Conditions on the Physicochemical Properties of Blackberry Powder (2012, background): “and Kha et al.([22]) observed a decrease in moisture content with increasing maltodextrin concentration in studies evaluating the spray drying of pineapple juice, sweet potato puree, and Gac fruit, respectively.”
The effect of different drying processes and the amounts of maltodextrin addition on the powder properties of sumac extract powders (2016, background): “[44] that the additional concentrations of maltodextrin resulted in an increase in feed solids and a reduction in total moisture for evaporation.”
Encapsulation of bioactive compounds through electrospinning/electrospraying and spray drying: A comparative assessment of food-related applications (2017, methodology): “activity were preserved at inlet temperature of 120°C and maltodextrin concentration of 10%.([79]) Additionally, encapsulation by spray drying is applied to oleoresins which are susceptible to degradation in the”