Figure 2B show the scanning electro

Figure 2B show the scanning electron micrographs of Asian pear juice powder at three inlet air temperatures and three concentrations (w/v) of maltodextrin. Lower maltodextrin concentrations produced particles werestrongly attached and more aggregated whereas the highest concentration of maltodextrin produced particles that were dented Fig. 2B. These differences might be related to higher moisture content causing particle stickiness. Similar results were obtained by Fazaeli et al. (2012) for spray-dried mulberry juice powder; Ferrari et al. (2012) for blackberry powder. However, as in let air temperatures increased particles were smoother, more regular and with rounded outer surfaces Fig. 2B (g–i) as compared to lower drying temperatures Fig. 2B (a–c) and (d–f). Fazaeli et al. (2012) found that higher drying temperatures produced smoother mulberry juice powderparticles. Particle structures are influenced by drying rate and diffusion of water (Fazaeli et al. 2012). Usually slower diffusion of water leads to particle shrinkage and collapse and creates deformed particles (Fazaeli et al. 2012). Water diffusion varies with factors such as drying temperature, concentration and particle size (Fazaeli et al. 2012).