Spray Drying of Ginger and Physical and Micro Structural Properties of Spray Dried Ginger Powder - An Advance Food Material

Abstract

The objective of this work was to optimize the spray drying of ginger juice using maltodextrin and to investigate the effect of carrier agent on physical and micro-structural properties of spray dried ginger powder. A laborator ypilot scale spray dryer was employed for spray drying process and commercial maltodextrin was used as carrier agents. Ginger powder obtained under optimized condition of maltodxtrin concentration and 165oC inlet temperature was evaluated for moisture content, water activity, particle size distribution, bulk density, true density, porosity, wettability flowability, dispersibility, and powder morphology. Micro-structural analysis revealed powder particles of various sizes and shapes however properties were within the desired range. Spray dried ginger powder can be used as natural ginger flavouring. Optimized spray drying parameters and powder properties pave the way for testing high sticky food material and mixing of different spray dried powders by surface modification for more advance powder processing.