ANSWER

Drying Method for Instant Drink Applications

Freeze-dried and Spray-dried methods are more commonly used in instant drink applications. Drying powder using the Freeze-dried method retains the maximum amount of nutritional value with long shelf life as well as the retention of structure and surface area of particles.

Powder produced using Spray-dried method is cheaper compared to the Freeze-dried method. The powder particles that are produced by the Spray-dried method have relatively uniformed hollow spheres. The end-product complies with precise quality standards regarding particle size distribution and residual moisture content. In addition, the characteristics of particles formed also have a high bulk density, resulting in readily solubility.

References

Bhandari, B., Bansal, N., Zhang, M., & Schuck, P. (2013). Handbook of Food Powders: Processes and Properties. Philadelphia: Woodhead Publishing Limited.

Canuto, H., Afonso, M., & Costa, J. (2013). Hygroscopic behavior of freeze-dried papaya pulp powder with maltodextrin. Acta Scientiarum. Technology, 36(1). https://doi.org/10.4025/actascitechnol.v36i1.17499

Ciurzyńska, A., & Lenart, A. (2011). Freeze-Drying – Application in Food Processing and Biotechnology – a Review. Polish Journal Of Food And Nutrition Sciences, 61(3), 165-171. https://doi.org/10.2478/v10222-011-0017-5

Murugesan, R. & Orsat, V. (2011). Spray Drying for the Production of Nutraceutical Ingredients-A Review. Food and Bioprocess Technology, 5(1), 3-14. https://doi.org/10.1007/s11947-011-0638-z