Arun Bhagat

Spray Drying Technique: Preparation of Pomegranate Powder Arun Bhagat

Study were the effect of feed rates, spray drying temperature on blended pomegranate juice powder and to evaluate the storage stability of pomegranate juice powder. Spray drying parameters were considered in which three levels of temperature and feed rates included, viz., 1750C, 1850C, 1950C and 15% (300ml/hr), 20% (400 ml/hr) 25% (500 ml/hr), respectively. The different additives like corn starch, Maltodextrin and soluble starch were added in spray dried pomegranate juice powder. The pomegranate juice powder stored in refrigerated storage conditions for 30 days of storage period. The sensory attributes like colour, flavor, appearance, taste and overall acceptability of samples for ambient temperature and refrigerator storage conditions (4-6 0C) were analyzed and pH, acidity and moisture content also determined at regular intervals of 10 days. Spray drying of pomegranate juice in not possible without additives and soluble starch proved best for spray drying of pomegranate juice. Better product and quality juice powder, inlet hot air temperature of 1950C at 15 and 20 % feed rate found optimum. In sensory evaluation, the overall appearance was better in refrigerated temperature.