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Drying Technology
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SPRAY DRYING OF CONCENTRATED FRUIT JUICES

B.R. Bhandari , A. Senoussi , E.D. Dumoulin & A. Lebert
a a a a a

Ecole Nationale Suprieure des Industries Agroalimentaires Institut National de la Recherche Agronamique 1 avenue des Olympiades, Massy, 91305, France Available online: 07 May 2007

To cite this article: B.R. Bhandari, A. Senoussi, E.D. Dumoulin & A. Lebert (1993): SPRAY DRYING OF CONCENTRATED FRUIT JUICES, Drying Technology, 11:5, 1081-1092 To link to this article: http://dx.doi.org/10.1080/07373939308916884

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DRYING TECHNOLOGY, lI(5). 1081-1092 (1993)

TECHNICAL NOTE

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SPRAY DRYING OF CONCENTRATED FRUIT JUICES

B.R. Bhandari, A. Senoussi, E.D. Dumoulin, A. Lebert Ecole Nationale Superieure des Industries Agroalimentaires Institut National de la Recherche Agronornique 1 avenue des Olympisdes, 91305 Massy, France

Key woe&:

drying aids; maltodextrin; fruit juice powders

ABSTRRCT TWO Dpray dryers were tested to obtain powders from concentrated juices of blackcurrant, apricot, raspberry, with different maltodextrins a s drying-aid agents. Composition of fruit juices and dextrose equivalent for maltodextrin are considered. Best results were obtained for a ratio juice to maltodextrin DE6 of 65/35 for blackcurrant, of 60140 for apeicot and 5 5 / 4 5 for raspberry, and low air temperatures (160-90C). A compromise must be found between the ratio fruit juice to additive=, the drying yield and the cost of raw materials.

INTRODUCTION

Powders obtained from concentrated fruit juices, with or without pulps, represent an interesting market. This physical form provides a stable, natural, easily dosable ingredient which may used to impart colour and taste to food or pharmaceutical products. However, the high hygroscopicity and thermoplastic nature of such powders give rise to problems such as adhesion to dryer walla, difficult handling, caking, etc... The use of additives to facilitate drying and improve transport and storage properties of the powder is, practically, unavoidable. Juices of different fruits contain varying proportions of sucrose, glucose and fructose, leading to different water sorption and state transition properties. Phase transition phenomena are very important in drying and low-moisture food

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Copyright

0 1993 by

Marcel Dekkcr. Ins.

BHANDARI ET AL.
prod~cts. These phenomena are closely related to collapse (e.9. in freeze drying), stickiness lin spray drying), agglomeration (instantired powders), crystallization (loss of homogeneity in certain food), caking (storage). These transformations, whether desirable o r deleterious, depend on variations of water content, water activity and temperature, and an the rate of these changes. They may lead to increased rates of deteriorative reactions. Roos and ~ a r e l ' . ~ recently reviewed that subject. They studied temperatures of glass transition (Tg), crystallization (Tcr) and fusion (Tm) of dehydrated sugar salutions used as models, in relation to moi~ture,viscosity, reaction rates. Water reacts as a pla~ticizer in amorphous food materials, changing their structure. Small amounts of water may decrease glass transition temperature to below room temperature. The storage of such powders is recommended at temperatures below Tg with proper moisture Content to prevent crystallization. Volatile compound^ like aromas, may be encapsulated in carriers at the amorphous glassy state. Above Tg, collapse and sometimes crystallization take place releasing encapsulated volatiles; but if the difference between the treatment temperature T and Tg is not too large and if the treatment is short, then the glassy state may be stable (Roos and ~arelll. That may represent good conditions for spray drying of fruit juices containing aromas. Sometimes crystalline state is preferred to assure low hygroscopicity (Iglesias and chirife3); but crystalliration of sucrose may be delayed by addition of fructose or starch. When different sugars such as fructose, dextrose, sucrose, lactose, maltose, glucose syrups, maltrins are compared a to their drying behaviour, better aptitude for drying is found for those having higher Tg and Tm. These parameters are related to the length of the carbohydrate chains. When used a s drying aid* for orange juice, low dextrose equivalent (DE) maltrins were found to give higher collapse temperatures than high DE maltrins at the same concentration (Tsourouflis et a14). Few dehydration techniques are suitable for the production of fruit juice powders without additives. Vacuum belt drying and lyophilisation are used for apricot, pear and peach (Monrini and naltinis) Probably only tomato juice is spray-dried without additive using lor temperature and special atomizers. For most other fruits, spray drying requires addition of devices in the spray dryer chamber (cooled walls, secondary cooling air, air broom); recycling of the dried product or initiation of crystallization in the feed; or addition of drying aid agents to the liquid feed, sometimes up to 7 5 % of the dry matter content (masters6). naltodextrins and glucose syrups are the usual carriers for orange, lemon, apricot and peach juices (~upts', I4asters6 ; Lloyd and ~ e l s o n ~ lThe . presence of acid substances in materials to be dried seems to be a parsmeter to consider. For example, orange juice or acid lactoserum are more difficult to dry than the same materials with lover acidity. Quantification of

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SPRAY DRYlNG OF CONCENTRATED FRUIT JUICES

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this principle is, however, difficult (Maltini et a19 ; Masters6 ; Modler and ~ m m o n s ~ ~ ) Other . components as soybean proteins, pectin* and hemicelluloses, may act as structural elements in powders (Mizrahi et all1, Maltini et a19). Gum arsbic, an encapsulation agent uaeful to preserve aromas in powders (~rennan'~;Bhandari et all3) could be added when drying of fruit juices containing aromas. TO dry a given fruit juice one has to consider the initial composition, the way of processing and the final utilization of the powder. Choice of techniqve and additives will be also linked to economical considerations : lyophilisation is more expensive; vacuum belt drying with prices comparable to spray drying represents a way of handling products with high dry matter concentrations - 60 1 DM to be compared to 30-10 % with classical atomization (Maltini et al91. Finally, storage of such powders requires control of humidity and temperature, often kept at a low level. Sometimes anticaking agents such a s aluminium silicate are used (Peleg and Manheim14; peleg15; Hollenbach et all". Taking into account the difficulties to obtain such fruit juices powders, the purpose of our study was to determine under which conditions, if any, maltodextrins can be used as carrier for spray drying of raspbezry, apricot and blackcurrant juices with two different atomizers. The use of additives being unavoidable, it was attempted to maximize the proportion of fruit juice relative to maltodextrins of different dextrose equivalent values ( 6 , 12 and 19). Properties of the powders (water activity, size of particles, density,..) and drying efficiency were considered.

TWO types of spray dryers were used: -a laboratory-scale spray-dryer (Niro Atomizer, Copenhagen, model Minor Lab.) with a vaned centrifugal atomizer (100 rn diamster) driven by an air turbine at speeds up to 35 000 rpm. -a Leaflash 100 spray dryer (St6 Aoustin, Rouen). Hot air with a pressure of 1.3 bar, is given an helicoPda1 swirl, then is accelerated in a convergent duct, before impacting the liquid for atomization as well ss for drying. Introduction of cold sir at the basis of the conic part of the dryer produces sudden chilling of the powder before separation From the air. Feed waa metered into the dryers by means of a peristaltic pump. Since in the Leaflash the liquid is simply flown through the central head, atomization of viscous liquids (up to 600 mPa.s) is easier with this type of dryer.

1084
TABLE 1

BHANDARl ET AL.

Composition of concentrated fruit juices (73 5 DM) SUGAR CONTENT ( 8 DM) G s F TS 1.8 16.5 35.8 54.1 2.6 29.0 33.7 65.3 4.9 35.6 31.3 71.8 ACID CONTENT ( % DM) c n TA 17.2 15.1 2.1 23.8 20.1 3.7 1.7 14.2 15.9

FRUIT JUICE Blackcurrant Raspberry Apricot

I

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I I I S: Saccharose; G: Glucose; F: fructose; TS, TA: Total sugars, acids; C: Citric acid; M: malic acid.

In both driers, the drying air was electrically heated and controlled, up to 350C for Niro and 450C for Leaflash. A cyclone air separatorlpowder recovery system was used. In our experiments the walls of the drying chamber of the Leaflash were themo~tatedat 6 0 ' C or 80C. Maximal evaporative capacity was 3.5 kglh for Niro and 7 kg/h for Lcaflesh, at inlet air temperatures of 350 and 450C respectively. Experimental mean residence times defined a s the time elapsed between entrance of the liquid in the atomizer and the first appearance of dry powder in the product collector was: 30 s for Niro and 5 s for Leaflash. The controlled parameters were the feed rate, the initial feed solids concentration, the speed of the centrifugal atomizer, the pressure and flow rate of sir, the inlet and outlet air temperatures.The design of the driers is such that the outlet air temperature is controlled by regulating the feed rate, first with water, then with the product, for a fixed inlet air temperature and air flow rate. Inlet air temperatures used in this series of experiments ranged from 133 to 200C for Niro and 160 to 250C for Leaflash; outlet temperatures were adjusted between 74 and 1 0 0 ' C or 90 and l O O ' C respectively. Air flow rates were 64 kg/h for Niro and 83 kglh for Leaflash. Materials The compositions of concentrated fruit juice (blackcurrant, apricot and raspberry) (SIAB. France) are given in table 1. Maltodextrins (Roquette, France) had dextrose equivalent valves (DE) of 6, 12 and 19 and a water content of 4% ulw. For each experiment, a solution ( 2 1) was prepared taking into account the dry matter content of each constitutent. Maltodextrin was dissolved in demineralized water (4OPCI then the fruit juice was incorporated under agitation and the sample temperature was maintained at 4 0 ' C . Dry matter contents were : 35 and 50 % for Niro and 30, 50 and 60 % for Maflash. The viscosity (Brookfield) of all solutions was less than 100 cps.

SPRAY DRYING OF CONCENTRATED FRUIT JUICES

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Spray dried powders were stored in air-tight dark glass 0 ' C until needed for the tests. containers at 2

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Water content was determined by dessication for 4 hours at 10SC. Results are expressed as percentage on dry matter basis.
01.the determination of bulk and packed density lkg/m3) 20 g of powder were weighed into a 100 ml graduated cylinder. The sample was gently dropped 10 times on a rubber mat, from a height of 15 cm.

Particle density was determined by pycnometry, using toluene at ZOsC. Wettability uas determined by pouring 12 g of O ' C and measuring the time Is) for the powder on water at Z disappearance of the powder from the surface (schubertl'). ',Sticky point" temperature was measured by visual observation on the polished metal surface of a heating board (Kofler) regulated in temperature over its length. It is defined as the lowest temperature for appearance of adhesion of the powder to the surface lpapadakisla). The melting point was also measured visually on the same apparatus. Precision for both ' C . observations was + 1 Samples were viewed using light microscope (x 400). Some samples were examined by scanning electron microscopy (S-450, Hitachi) at 15 kV, to estimate particle sire and morphology. Sire distribution was determined with a laser particle sire analyzer (Mastersizer US 1002, Malvern)

RESULTS

The set of experiments was organized so as to have the maximal fruit juice to maltodextrin IFJ/MD) ratio in the powder, a high evaporative capacity and a powder recovery of at least 50 % of the dry matter fed to the dryer. The experiments showed that the higher the F J l M D ratio, the more difficult the drying becomes; and that adhesion is closely related to the water content of the powder. Optimization of the drying parameters was carried out on blackcurrant juice; the resulta were then applied to other fruit juices. The parameters were varied in the following directions wig. 1): -decreasing inlet and outlet air temperatures to take into account the thermoplasticity of powders and to avoid adhesion; increasing the difference between inlet and outlet air temperatures to improve dryer capacity; using air temperatures resulting in a water content of less than 5 % in the powder, -increasing total dry matter content in the feed to improve yield; using various maltodextrins, the lower dextrose equivalent corresponding to lower hygroscopicity but at higher cost. other variables were the speed of the turbine for the Niro and

BHANDARl ET AL.

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Ti/To 250/110C Themost. drying chamber 70C Maltrin DE 19 Ratio F J / m : 35/65

FIGURE 1 Flow diagram for the optimization of drying conditions for blackcurrant juice ("Powder" means good powder recovery without excessive adhesion to dryer walls).

SPRAY DRYING OF CONCENTRATED FRUIT 1UlCF.S

1087

TABLE 2

E x p e r i m e n t a l d r y i n g c o n d i t i o n s f o r L e a f l a a h a n d Niro Inlet/Outlet a i r temperatur

(OC)

LEllPWlSR

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NO l ~ a t i o F J / ~
1

Dry M a t t e content %

MD
(DE) 6 19 19 19 19 19 19 19 19 12 12 12 12 12 12 6 6 6 6 6 6 6 6

Temp. themost

Observ.

PC)
70 70 70 70 70 70 70 70 70 70 70 80 60 60 60 60 60 60 60 60 60 60 60

2 3 4 5 6 7 8 9 10
11

12 13 14 15 16 17 18 A1 A2 R1 R2 R3

35/65 35/65 35/65 35/65 40/60 45/55 40/60 45/55 45/55 50/50 55/45 55/45 55/45 55/45 60140 60/40 60140 65/35 65/35 60140 65/35 60/40 55/45

10.54)

(0.67) 10.821

(1)

(1.22)

(1.5) (1.86)

250 250 250 250 250 250 200 200 180 180 180 160 160 160 160 160 200 160 160 160 160 160 160

100 100 100 110 100 100 100 100 100 100 100 90 90 90 90 90 100 90 90 90 90 90 90

30 30 50 50 50 50 50 50 50 50 50 50 50 60 60 50 50 50 50 50 50 50 50

U U
U U

U
U U U
Observ

NIRO
21 22 23 24 25 26 27 28 29 A3 A4 R4 40160 45/55 45/55 50/50 50/50 55/45 50150 50/50 50/50 50/50 55/45 50/50 (0.67) 10.821
(1)

Inlet/outlet D Pressure Dry H a t t e r H a i r temperature content (DE) t u r b i n e 8 (OC) (bars1 200 ZOO 160 133 133 133 130 130 130 130 130 130 100 100 90 75
75

(1) (1.22)

no

m l t o d e x t r i n ; FJ f r u i t j u i c e ; DM dry matter concentration A: A p r i c o t ; R: Raspberry; 8 : B l a c k c u r r a n t (1 t o 1 8 a n d 2 1 t o 2 9 ) DE dextrose equivalent; U unsuccessful 5 b a r s : 37 000 t r l m i n ; 1 b a r : 1 7 000 t r / m i n .

75 75 75 75 75 75 75

35 30 35 35 35 35 50 35 35 35 35 35

12 12 12 12 6 6 6 6 6 6 6 6

5 5
5

U
U

5 5 5

5
3
1

1 1
1

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BHANDARl E.T AL.

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fiat lo j u x e : rnaltodextrln

- Melting point for different blackcurrant powders, with maltodevtrin as carrier

FIGURE 2

FIGURE 3 SEM photographs of spray-dried blackcurrant powders (15kV; x 200; 50 p) (1) Leaflash: 50 % DM; F J / m 55/45; MD DEl2 (2) Niro; 35 % DM; FJ/MD 50150; MD DE6

the temperature of thermostatation of the drying chamber for the Leaflash. Operating conditions are presented in Table 2. The melting point and stickiness of the powders vary according to composition (Fig. 2 ) . decreasing when the proportion of fruit juice solids is increased. Sticky point w a r observed at 3 0 ' C below melting point. In the case of blackcurrant juice, the maximum concentration of the feed which could still be dried was 65 % DM for the Leaflash and 50 % for Niro. The themnostated wall

SPRAY DRYING OF CONCENTRATED FRUIT JUICES

of the Leaflash dryer and the possibility of introducing cold air at the outlet makes the recovery of the powder easier. However we observed under the rmcroscope some agglomeration of particles in the Leaflash dried powder, apparently due to the small volume of the chamber (crowding of particles under high humidity conditions) (Fig. 3 ) .

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In spray drying, inlet and outlet air temperatures are usually the main variables controlling water content in the powder. With fruit juices, the nature and concentration of solids in the juice and the type of carrier have to be also considered. The fruit juice to maltodextrin ratio could be increased by decreasing inlet air temperature and/or by using law DE maltodextrins (Fig. 2).
The maximal FJIMD ratio is different for the three juices : 65/35 far blackcurrant, 60/40 for apricot and 55/45 for raspberry with the Leaflash technique. These different results may be attributed to the nature of the sugars in the juices. In previous comparative studies on drying of aqueous sugar solutions (50 % total dry matter content) we have observed different behaviaur for different sugars: a proportion of at least 50 % maltodextrin DE 12 was required for drying fructose, 35 % for glucose and none for sucrose. we also demonstrated that tartric, citric and malic acids with concentrations superior to 10 P of the total dry l. matter cause difficulties in powder recovery ( ~ e n o u s s i ~ ~Acids are present in fruit juices. These observation* agree with the finding that drying is easier with blackcurrant (ratio FJ/HD 65/35) than with apricot l60/401 and than with raspberry (55/45), the total sugar content being respectively 54 %, 65 % and 71 % of the total solids. Apricot juice with less acid, needs less additive than raspberry. When blackcurrant and apricot mixtures with a same total sugar content (respectively 65/35 and 58.3/41.7 for FJ/MD) are compared, better drying yield is observed for apricot. That can be due to a lover content in fructose and acids for apricot (0.44 against 0.66 and 0.22 against 0.32 respectively) and a higher proportion of maltodextrin in the mixture. Propeztiss of powders A more detailed study was made with blackcurrant juice. Bulk and packed density varied in a similar range: respectively 0.53 to 0.74 and 0.63 to 0.82 for Niro ; and 0.47 to 0.58 and 0.55 to 0.66 for Leaflash. The ratio of the two denaities as an index of regularity in particle shape is approximately the same: 0.85 for both dryers.. Particle density is 1.45 + 0.05 g/cm3 (higher than the density of maltodextrin) and does not vary with feed concentration. This s e e m to indicate that the powders are compact, without cavities. Particle sire is between 2 and 20 pm for Niro and 5 to 25 pm for Leaflash. The water content of the powder varies according to drying parameters. All the successful experiments lead to a water content inferior to 5 4 with good recovery. For Niro the best yield is obtained for the lowest turbine speed.

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TABLE 3

BHANDARl ET AL.

Comparison Niro-Leaflash (yield > 80

HD

%)

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Total Air D.M. inlet/outlet temperatures content (OC) 0 1 Nira Lea 133174 180/100

IDE)

Ratio Evaporative Powder yield capacity FJ/MD kg waterlh kg powderlt 0.95 1.25

?5
50

12 19

45155 45/55

0.62 0.63

In the case of Leaflash dryer, the wettability of the powder is better for lower drying temperatures. With constant inlet and outlet temperatures the wettability is improved if the In the case of Leaflash dryer, the wettability of the powder is better for lower drying temperatures. With constant inlet and outlet temperatures the wettability is improved if the proportion of fruit juice or the dry matter concentration in the feed are increased. However at feed concentrations above 65 % dry matter, viscosity becomes a limiting factor for good drying. The absence of particle agglomeration in the Niro iFig.3) may be the cause of the inferior wettability observed. At lower turbine speed, larger particles are produced and the wettability is poor 135 % DM ; FJ/MD 1 ; 130/75'C). Increasing the dry matter content of the feed from 35 to 50 % DM improves wettability, but difficulties due to sticking appear during drying. A comparison of the performance of both dryers is presented in Table 3. At equal powder recovery yield of 80 6, the Leaflash technique seems to be more economical, by using a less expensive type of maltodextrin and allowing higher feed concentration. For this dryer, thermostatation of the drying chamber and rapid cooling of the powder at the outlet improve the powder recovery. In each case a compromise must be found between the fruit juiceladditives ratio, the drying yield and the cast of raw materials. Other additives issued from fruits, such as pulps, may be tested. A systematical study of the part played by each constituent might lead to the obtention of powders with desired properties through proper formulation of feed composition.

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SPRAY DRYING OF CONCENTRATED FRUIT JUICES

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SENOUSSI A., 1991, Sbchage par pulverisation Leaflash: application aux solutions sucr&es, DEA Report, ENSIA, 80 pp.