Spray Drying of Strawberry flavour concentrate

Spray drying is a widely used method for producing dried powders from liquid or semi-solid materials, and it has been applied to produce strawberry flavour concentrates. The process involves atomizing a liquid feed into a spray of droplets that are then rapidly dried in a stream of hot air. As the droplets travel through the drying chamber, water evaporates from the droplets, leaving behind dry particles.

The aim of spray drying in producing strawberry flavour concentrates is to retain the original flavor and aroma of the fruit. The process is advantageous as it provides a long shelf life for the concentrate while also making it easier to store and transport. It also allows for controlled particle size and shape, which can affect the reconstitution properties of the powder.

The spray drying process parameters such as inlet air temperature, feed flow rate, and droplet size are critical in achieving the desired powder properties. The selection of appropriate carriers such as maltodextrin, gum arabic, and modified starches is also crucial in achieving the desired powder characteristics.

Overall, spray drying is an effective method for producing strawberry flavor concentrate with excellent properties, which can be used in various food and beverage applications.

Please find starting paramters and some Results in this Application Note.

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