Effect of spray drying temperature on quality of longan beverage powder
Keywords:Longan beverage powder, spray drying, air temperature
This research was aimed to investigate the effect of spray drying temperature on quality of longan beverage powder and find a suitable drying condition. Production of longan beverage powder used 3 drying aids, namely maltodextrin, modified starch and gum arabic at the ratio of 85:10:5. The mixed drying aid was added to longan juice at 0.6 g/g soluble solids. The juice was subsequently spray dried using inlet air temperature of 165, 175 and 185°C and outlet air temperature of 75±2°C. The results showed that the optimum inlet temperature was 185°C, saving the highest % yield of 78.86±0.64, lowest moisture content and water activity of 4.04±0.03% and 0.258±0.02, respectively, lower angle of repose of 39.13±0.33°, the highest solubility, glass transition temperature and overall thermal efficiency were 91.95±0.11%, 58.81±0.32°C and 68.75±0.73%, respectively. Sensorial preference of color, odor, taste, dissolution and overall liking were not significantly different (p>0.05) when compared with the sample dried at 165 and 175°C.