ABSTRACT
The spray-drying process dehydrates the liquid feed food materials and, at the same time, produces powders as a micronized particle form. The quality of spray-dried food powders can be described by selected parameters that fall into different categories. In general, the quality of such powders, including the spray-dried products can be described on the basis of their physical, chemical, and sensory properties. Spray-drying process parameters, especially inlet air temperature had a strong impact on the formation of early Maillard reaction products. The popularity of fruit and vegetable spray-dried powders is currently rising as this is an easy-to-handle source of biologically active components, which can be an attractive food additive. The spray-drying process, including the liquid feed composition may improve the sensory properties of food products or extracts containing valuable bioactive components. Food processing may cause significant changes in physical properties, basic chemical composition, nutrients, and biologically active compounds, as well as potentially modifying the sensory properties of food products.
