Effect of Aeration Techniques on Flow Properties of Spray-Dried Sugar Powders - Process Optimization Studies

Abstract

The present study is aimed at studying the efect of aeration (ozone) techniques on the fow properties of spray-dried sugarcane juice. In addition, the replacement of maltodextrin with natural carrier agents (carrot fbers) is also explored. The spray-dried sugarcane juice powders (both control and ozonated samples) were analyzed for various fow and physical properties. Among diferent carriers and ozone concentrations used, the best combination obtained was maltodextrin (26.67 g/100 g of juice) and ozone concentration (4 g ozone/150 g of powder). Ozonation of cane juice powders did not alter the fnal product quality which is confrmed by FTIR and HPLC analysis. Average particle size of ozonated samples is higher (2522.147±487.067 nm) than that of control (792.067±85.389 nm), thereby defending the enhanced fow in ozonated samples. Thus, a simple aeration technique like ozonation was found to enhance the fow properties of spray-dried powders.