Prior to spray drying, frozen juice

Prior to spray drying, frozen juice was thawed at 4 C for 12 h. Various concentrations of maltodextrins were added to the juice before spray drying. Treated juice was dried using a pilot-scale spray dryer (MH-8, Mehyun Engineering, Seoul, Korea), with rotary disc atomizer under the following conditions: atomizer speed9860 RPM, feed rate 12 mL/min, compressor air pressure 0.74 MPa and inlet air temperatures/outlet air temperatures 130 C/82 C, 150 C/85 C and 170 C/88 C. Lower concentration than 15% of maltodextrin was not sufficient to produce pear juice powder due to stickiness as well as yield was also lower as compared to pear juice made with higher concentration of maltodextrin.