Journal of Advances in Food Science & Technology

The experiments to produce kinnow powder from kinnow juice were carried out at three different blends (35:65,37.5:62.5,40:60) of kinnow juice with malto-dextrin and with (40:10:50) malto-dextrin and sucrose with juice at three feed temperatures such as 23⁰,26⁰,29⁰C and at three inlet air temperatures such as 143⁰, 146.5⁰and 150⁰C using spray drying technique. The important parameters evaluated were packed bulk density, particle size and texture (compaction force in grams.). The best results of particle size in microns (14.59-21.77) were found for 35:65 blend. The packed bulk density in g/ml (0.86-0.96) and texture (compaction force in grams) (5390.40-6450.40) were best for 40:60 blend. For another blend of (40:10:50) malto-dextrin and sucrose with juice texture (compaction force in grams) (6329.90-6688.90) was maximum.