Effects of the pump flow rate and the concentration of maltodextrin (MD) in pineapple spray drying

In recent years, the spray drying process have been a popular subject among producers and researchers. Many people wanted to know how to improve the spray drying process, in particular by altering the process parameters. Such process parameters include, but not limited to, the inlet and outlet air temperatures, the inlet and outlet feed temperatures, the rate of atomization and pump flow rate. For this research, the effect of maltodextrin concentration and pump flow rate in pineapple spray drying is investigated. Varying concentrations of Maltodextrin, (15, 20 and 25 %wt) will be mixed with corresponding feed mixture. The feed mixture will be fed into the spray dryer unit at varying flow rate based on the pump flow rate settings at the spray dryer unit. The results will be tabulated. It was noted that changes in the pump flow rate of the spray drying process and the concentration of maltodextrin do affect the drying yield, the powder’s moisture content, bulk density and colour