PRODUCTION OF DRAGON FRUIT POWDER USING SPRAY DRYING METHOD

MOHD TAUFIK BIN DAILAMI

A report submitted in partial fulfillment of the requirements for the award of the degree of

Bachelor of Chemical Engineering

Faculty of Chemical Engineering and Natural, Resources Universiti Malaysia Pahang

MAY, 2009

ii

I declare that this thesis entitled “Production of Dragon Fruit Powder Using Spray

Dryer Method” is the result of my own research except as cited in the references.

The thesis has not been accepted for any degree and is not concurrently submitted in

candidature of any other degree.

Signature : ..................................................

ame of Candidate : MOHD TAUFIK BIN DAILAMI

Date : 15 MAY 2009

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Special Dedication of This Grateful Feeling to My…

Beloved parent;

Mr. Dailami b. Husin & Mrs. Shariah bt. Maarof

Loving brother and sisters;

Mohd Shamzairi and Mohd Hafifi

Understanding and helpful friends;

For Their Love, Support and Best Wishes.

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ACKOWLEDGEMET

First and foremost, I wish to express my sincere appreciation to my project

supervisor, Prof. Madya Nordin b. Endut, for constantly guiding and encouraging me

throughout this study. Thanks a lot for giving me a professional training, advice and

suggestion to bring this thesis to its final form. Without his support and interest, this

thesis would not have been the same as presented here.

I am grateful to the staff of Faculty of Chemical Engineering of University

Malaysia Pahang for their cheerfulness and professionalism in handling their work.

In preparing this thesis, I was in contact with many people, researches, academicians

and practitioners. They have contributed towards my understanding and thoughts.

In particular, my sincere thankful is also extends to all my colleagues and

others who have provided assistance at various occasions. Their views and tips are

useful indeed. Unfortunately, it is not possible to list all of them in this limited space.

And last, but not least I thank my mother’s and other family members for their

continuous support while completing this thesis.

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ABSTRACT

Dragon fruit is a species of non seasoning fruit. This tree can produce fruit

whole year and the fruit are harvest at anytime in the year. This fruit mostly

consumed freshly. So the market for this fruit are limited and have limited period

because of the fruit will turn bad after a few day of harvesting. To increase the

economics of this fruit, product of this fruit should be varies where widen market are

available. The product can be varies by producing powder of fruit juice where the

potential of this type of product are large. This product can be keep for long time and

it easy to market anywhere. The objective of this experiment is to produce dragon

fruit powder using fresh fruit. By manipulating temperature and percentage of

maltodextrin used to produce as much as possible of powder and retain the natural

vitamin content. The powder should be fine particles and soft with bright red color

and able to be keep for long period. The temperature (oC) used in this experiment are

150, 160, 170, 180 and 190and using maltodextrin by 5, 10, 15, 20 and 25 percent for

every 200ml of dragon fruit juice. By using spray dryer, powder is produce for each

temperatures and percentage of maltodextrins. The powder is then test on solubility,

moisture content, dissolubility rate and vitamin C content. Result from this

experiment find that the optimum temperature should be used for production of

dragon fruit powder is 180oC by using 20% of maltodextrin. Powder produce using

this parameter are fine and soft powder.

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ABSTRAK

Buah naga adalah spesis yang berbuah sepanjang tahun tanpamengikut

musim. Pokok ini akan berbuah sepanjang tahun dan hasil boleh dituai tidak kira

masa. Kebanyakan buah ini diambil secara segar. Oleh itu pasaran adalah terhad dan

mempunyai jangka masa yang singkat kerana buah yabg segar akan rosak selepas

beberapa hari dipetik. Oleh itu kepelbagaian dalam produk makanan ini perlu

dihasilkan bagi membuka pasaran yang lebih luas. Antara bentuk produk yang

mempunyai potensi pasaran adalah jus buah-buahan dalam bentuk serbuk. Dimana ia

boleh disimpan lebih lama dan mudah untuk dipasarkan kemana sahaja. Tujuan

kajian ini adalah untuk menghasilkan serbuk buah naga daripada buah naga segar.

Dengan memanipulasikan suhu dan peratus maltodextrin yang digunakan, kajian ini

dijalankan bagi memperoleh serbuk sebanyak mungkin dengan mengekalkan

kandungan vitamin dan mempunyai ciri-ciri yang mampu disimpan lama. Suhu (oC)

yang digunakan adalah 150, 160, 170, 180, dan 190 dengan menggunakan

maltodextrin sebanyak 5, 10,15,20 dan 25 peratus bagi setiap 200 ml jus buah naga.

Dengan menggunakan spray dryer, serbuk dihasilkan daripada setiap sampel suhu

dan setiap sampel peratus maltodextrin. Serbuk yang dihasilkan akan diuji

kandungan kelambapan, keterlarutan, kadar keterlarutan dan kandungan vitamin C.

Hasil daripada kajian ini mendapati bahawa suhu yang sesuai digunakan adalah

180oC dengan menggunakan 20% maltodextrin. Dimana serbuk yang dihasilkan

adalah halus dan lembut.

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TABLE OF COTET

CHAPTER TITLE

PAGE

TITLE PAGE i

DECLARATIO ii

ACKOWLEDGEMET iv

ABSTRACT v

ABSTRAK vi

LIST OF TABLE x

LIST OF FIGURE xi

LIST OF ABBREVIATIO xii

LIST OF APPEDICES xiii

1 ITRODUCTIO 1

1.1 Background of study

1.1.1 Uses of the fruit 3

1.1.2 The future 3

1.2 Problem statement 4

1.3 Objectives 5

1.4 Scope of research 5

2 LITERATURE REVIEW 7

2.1 Fruit juice

2.1.1 Drying Mechanism 7

2.2 Vitamin C 8

2.3 General characteristic of dryer 10

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2.3.1 Type of dryer equipment 10

2.3.2 Spray dryer principle 11

2.3.2.1 Introduction 10

2.3.2.2 Spray dryer 13

2.3.2.3 Brief history of spray dryer 14

2.4 Vitamin C retention analysis 15

3 METHODOLOGY 16

3.1 Introduction 16

3.2 Material 16

3.2.1 Dragon fruit puree preparation 16

3.2.2 Maltodextrin 18

3.3 Equipment 20

3.3.1 Spray Dryer 20

3.4 Method of research 21

3.4.1 Research method 21

3.4.1.1 Spray dried powder 21

3.4.1.2 Moisture test 21

3.4.1.3 Solubility test 22

3.4.1.4 Dissolution test 22

3.4.2 Qualitative analysis of HPLC 23

3.4.3 Experimental method of HPLC 24

4 RESULT AD DISCUSSIO 26

4.1 Powder preparation 27

4.1.1 Spray dried sample with different amount of

maltodextrin 27

4.1.2 Spray dried sample with different temperature 30

4.2 Analysis 32

4.2.1 Moisture content in different maltodextrin

amount 32

4.2.2 Moisture content using different temperature 34

4.2.3 Solubility test 36

4.2.4 Dissolubility test for different temperature 37

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4.2.5 Dissolubility test for different maltodextrin

amount 39

4.2.6 Amount of vitamin C retain using different

temperature 40

4.2.7 Amount of vitamin C retain using different

amount of maltodextrin 41

5 COCLUSIO AD RECOMMEDATIO 43

5.1 Conclusion of Experiment 43

5.2 Recommendation 44

REFERECES 45

APPEDICES 48

A Setting for spray dryer 48

B HPLC analysis result for maltodextrin parameter 49

C Image of dragon fruit powder 54

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LIST OF TABLES

TABLE O TITLE PAGE

1.1 Nutrient value per 100 g of fresh dragon fruit 2

2.1 Properties of ascorbic acid 24

3.1 Trial of different juice to water ratio used for spray drying 29

3.2 Maltodextrin (10DE) specification 31

4.1 Mass of trials for each amount of maltodextrin 33

4.2 To find optimum amount of maltodextrin 35

4.3 Mass of trial of each temperature 36

4.4 To find optimum temperature 36

4.5 Moisture test for different amount of maltodextrin 36

4.6 Average moisture content for different amount of maltodextrin 36

4.7 Moisture test for different temperature 36

4.8 Average moisture content at different temperature 36

4.9 Solubility test trials 36

4.10 Solubility test ...36

4.11 Dissolution test for different temperature ...36

4.12 Dissolution test for different percentage of maltodextrin……36

4.13 Vitamin C content in powder of different temperature ...36

4.14 Vitamin C content in powder of different maltodextrin ..36

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LIST OF FIGURES

FIGURE O TITLE PAGE

2.1 A guide to dryer selection 8

3.1 Sd-06 laboratory scale spray dryer 10

4.1 Mass of powder collect using different amount maltodextrin 10

4.2 Average mass for each temperature 12

4.3 Moisture content in different amount of maltodextrin 16

4.4 Moisture content in different temperature 16

4.5 Solubility test for different temperature 17

4.6 Reconstitute time for different temperature 20

4.7 Reconstitute time for different amount maltodextrin 22

4.8 Vitamin C content in different temperature 25

4.9 Vitamin C content in different maltodextrin 30

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LIST OF ABBREVIATIOS

AA Ascorbic Acid

CF - Capillary Force

DE - Dextrose Equivalent

IA - Intake Air

HPLC - High Performance Liquid Chromatography

IEC - Ion Exchange Chromatography

KH2PO4 - Kalium Dihydrogen Phosphate

LLC - Liquid – Liquid Chromatography

NA - Nozzle Atomizer

Tg - Glass Temperature

xiii

APPEDICES

APPEDIX TITLE PAGE

A Setting for spray dryer 48

B HPLC analysis result for maltodextrin parameter 49

C Images of dragon fruit powder` 54

CHAPTER 1

ITRODUCTIO

1.1 Background

Dragon fruit is the fruit of several cactus species. These fruit are also known

as pitaya, native to Mexico and Central and South America. Growing dragon fruit

commercially is common in places like Thailand and Vietnam where the climate

makes the dragon fruit growing conditions just right for growing dragon fruit cactus

all the way successfully to fruit. There are three most commonly cultivated varieties

of dragon fruit, red dragon fruit with red flesh and red skin, dragon fruit with yellow

skin and white flesh, and red dragon fruit with red skin and white flesh. All dragon

fruit varieties have the flesh or dragon fruit pulp filled with lots of tiny black seeds

which are edible with the fruit. Dragon fruit is a seasonal type. These fruit mostly

available around August to November. The health benefits of dragon fruit cactus fruit

are many and varied. These dragon fruit nutritional benefits include help to lower

blood glucose levels in type 2 diabetes. Dragon fruit health benefits and the great

dragon fruit nutrition benefits make dragon fruit cactus fruit popular all over the

world. Dragon fruit vitamin C and dietary fiber are both positive nutritional benefits

of dragon fruit among others. It has no dragon fruit cholesterol and very little

cholesterol causing fats (fats are in the dragon fruit seeds). A significant portion

prefers a grift-free, haze-free dragon fruit juice. Clarified may be more acceptable to

the general population and may be used in the manufacturing of clear dragon fruit

powder. There are also potential for use of an instant dragon fruit powder in

formulated drinks, baby food and other product. Several methods may be used for

production of dragon fruit powder, but the most successfully include freeze-drying,

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foam-mat drying, spray drying and tunnel drying. Spray-drying is most preferable

compared to others which is more economic and good powder quality.

Plants in the cactus family, Cactaceae, originated in North, Central, and South

America. They are widely distributed, from coastal areas, to high mountains, and in

tropical rainforests. Their appearance is just as variable, from thimble-size species, to

enormous column species, and the epiphytic (climbing) species. The cactus families

are highly adaptable to a new environment. The plants are able to tolerate drought,

heat, poor soil, and cold. The modification of the stem for water storage, the

reduction or absence of leaves, the waxy surfaces, and night-time opening of the

tissues for carbon dioxide uptake (the CAM process), enable the plants to tolerate

harsh conditions. Terms used to describe plants with such adaptations include

xerophyte and succulent. These adaptations to survive dry, hot conditions, apply to

the above-ground plant. The roots are non-succulent and require small amounts of

water and cooler temperatures. Cacti will not tolerate saline or water-logged

conditions, nor will they grow where there is an absence of plant life. In their native

lands, the plants were used for many purposes, but one of major importance is the

fruit as a food source. Fruit was collected from naturally established stands. Later,

cuttings were taken from highly productive plants and grown around houses. A

similar process is now in place in several countries around the world to establish

plantations of cacti with edible fruit, from column, shrubby and climbing types.

Epiphytic or climbing cacti use their adventitious roots from the stems to cling to

rocks and trees for support. These roots do not feed from the host plant. The aerial

roots collect water and nutrients from their surroundings, enabling the plant to

survive if the base is severed. This feature also allows the plants to be successfully

grown from cuttings.

Hylocereus undatus (Haworth) Britt and Rose, a climbing cactus thought to

be from the tropical rainforests of Central and northern South America, is one

species that has been used as a food source. It has already received worldwide

recognition as an ornamental plant for the large, scented, night-blooming flowers. Its

fame is now spreading throughout the world for its fruit, especially in Israel, Vietnam

and Australia. Other climbing cactus species grown for the edible fruit include

Hylocereus polyrhizus and Selenicereus megalanthus. H. polyrhizus has red skin and

red flesh dotted with edible black seeds, while S. megalanthus, the pitaya amarillo or

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yellow pitaya, has yellow skin and clear to white flesh containing edible black seeds.

Columnar cacti, such as Cereus peruvianus – the apple cactus, and the shrubby

Opuntia species - the cactus (prickly) pears, are also grown for their edible fruit.

The Opuntia species are also well known due to their noxious weed status. Plants

spread and establish rapidly from seeds and vegetative pieces. The potential for

Hylocereus to become a weed is unknown at this stage.

1.1.1 Uses of the Fruit

H. undatus fruit is highly appreciated when served chilled and cut in half to

reveal the attractive colours. The flesh and seeds are scooped out with a spoon, much

like a kiwi fruit. The flesh is firm and crisp, with a delicately sweet and lingering

flavour. The juicy flesh can also be mixed with milk or sugar, used in marmalades,

jellies, ices and soft drinks.

1.1.2 The Future

H. undatus has a niche market in Australia at present. Prices are dependent on

the demand for the fruit. The ease of establishment and rapid growth may quickly

lead to an oversupply in the market. The export potential for H. undatus from

Australia is unknown at this stage.

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Table 1.1: Nutrient value per 100 g of fresh dragon fruit

Constitutent H.guatemalensis H.undatus

Water 83% 89%

Protein 0.16-0.23 g 0.5 g

Fat 0.21-0.61 g 0.1 g

Fiber 0.7-0.9 g 0.3 g

Ash 0.54-0.68 g 0.5 g

Calcium 6.3-8.8 g 6.0 g

Phosphorous 30.2-36.1 mg 19.0 mg

Iron 0.55-0.65 mg 0.4 mg

Carotene 0.005-0.12 mg NR

Thiamine 0.28-0.43 mg 0 mg

Riboflavin 0.28-0.45 mg 0 mg

Niacin 0.297-0.430 mg 0.2 mg

Ascorbic acid 8-9 mg 25 mg

1.2 Problem Statement

Pitahaya also known as Strawberry Pear, Dragon Fruit in South East Asia,

and Pitaya in Central America. Native to tropical America, range from Southern

Mexico to Northern South America. It has great potential as a new crop for growers.

This exotic fruits demand increase and the current demand exceeds supply.

Relatively high antioxidant activity when compared to other subtropical fruits.

Mostly white fleshed varieties used for fresh consumption or for décor/garnish. It is a

rich source of ascorbic acid, containing up to 25 mg/100 g (depends on variety).

Dragon fruit juices are currently produced and may have greater market potential, but

drying process conditions for these products have not been determined to

preservation purposes. There is also potential for use of an instant dragon fruit

powder in formulated drinks, baby foods and other products.

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Drying process capable to cause a reduction in ascorbic acid content of the

juice due to oxidation and temperature change. Transportation costs would be

reduced significantly when shipping this product to distant markets. However,

information about dragonfruit powders does not exist in the literature. Dragon fruit

has best nutritional properties and drying operations must be carefully designed to

maintain these nutritional properties. Nutrient retention in different temperature and

after dried must be investigated to determine temperature effect and water activity

level or moisture content effect on dragon fruit juice and to design best drying

process from the study.

1.3 Objective

1. To set optimum amount of carrier(maltodextrin) and temperature for

maximizing yield and retaining ascorbic acid

2. Dragon fruit powder production by spray drying methods

1.4 Scope of Study

Literature shows very limited work on processing of dragon fruit powder

production. Lack of sufficient engineering and nutritional data for dragon fruit

processing emphasizes that more efforts need to be focused in these areas. Study on

drying of dragon fruit was, therefore, started in undergraduate research work. In this

study, moisture transfer and nutrient retention of dragon fruit during spray drying is

investigated. In this study, nutrient level of dragon fruit puree at initial state and after

powdered using spray drying in different temperature is investigated.

The objective was to prepare dragon fruit powders using spray drying

methods and evaluate the effects of drying on physico-chemical properties especially

temperature effect on vitamin C in dragon fruit juice. A qualitative analysis was

conducted to determine the level of nutrient retention in juice a dragon fruit juice or

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puree after dried using spray drier which is also known as one of the highest nutrient

retention drier (Chetan A. Chopra, 2005) compare to freeze-drying, foam mat

drying, and tunnel drying. In brief, the scopes of the study are state as;

1. To preserve dragon fruit by spray drying (powdered).

2. Reduce transportation cost to distant market.

3. Evaluate temperature and moisture content effect on nutrient (vitamin C

selected as index) when dried.

4. To increase shelf life

5. Produce instant dragon fruit powder as formulated drinks and baby foods

6. A consumer preference test to determine the quality of the dragon fruit

powder

7. Minimizing nutrient loss in processing by determine best temperature to

spray dry

CHAPTER 2

LITERATURE REVIEW

2.1 Drying

Drying is defined as the application of heat under controlled conditions to

remove the majority of the water normally present in a food by evaporation. It is a

complicated process involving simultaneous heat and mass transfer in which heat

penetrates into the product and moisture is removed by evaporation into an

unsaturated gas phase.

2.1.1 Drying Mechanism

The mechanism of moisture movement within the solid in drying process has

received much attention in the literature and a significant number of drying theories

have been developed. Mechanisms such as, molecular diffusion, capillary motion,

liquid diffusion through solid pores, vapor diffusion in air-filled pores, Knudsen

flow, vaporization condensation sequence flow and hydrodynamic flow were

considered. These mechanisms are of particular importance for fruits and vegetables

as product structure will influence the moisture movement. Mujumdar (1990)

reviewed theories on the mechanism of moisture migration. Generally, there appear

to be four probable major modes of transfer:

1.Liquid movement caused by capillary forces;

2.Liquid diffusion resulting from concentration gradients;

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3.Vapor diffusion due to partial pressure gradients;

4. Diffusion in liquid layers absorbed at solid interfaces.

Foods can be classified as hygroscopic and non-hygroscopic. The partial

pressure of water vapor in hygroscopic food varies with the moisture content, while

that of non-hygroscopic food is constant at different moisture contents. Thus, non-

hygroscopic foods have a single falling-rate period, whereas hygroscopic foods have

two falling rate periods. In the falling rate periods, the rate of moisture movement

within the solid and the effects of external factors.

Moisture transfer in drying is a complex process where different mechanisms

can occur at the same time. In the process of drying, mechanisms may vary

considerably. A realistic model should consider as many as of the different

phenomenon (e.g., simultaneous heat and mass transfer, multi-dimensional transfer,

material shrinkage) occurring in the course of drying. It may not be possible to use

same drying model for different foods or drying conditions.

Dragon fruit puree drying can be done by many ways. The spray-drying

process has a higher retention of Vitamin C and the pro-vitamins A and beta-

carotene. (Manila Times…). The juice or puree is dispersed or atomized to form

droplets and sprayed into a heated chamber where it is dried and forms a “free-

flowing” powder. The more common technologies such as convection, cabinet and

drum drying are more costly, more labor-intensive, more complicated, and more

likely to cause “powder burns.”

2.2 Vitamin C

Vitamin C, also known as ascorbic acid, is a water-soluble vitamin. Unlike

most mammals, humans do not have the ability to make their own vitamin C.

Therefore, we must obtain vitamin C through our diet. Vitamin C is required for the

synthesis of collagen, an important structural component of blood vessels, tendons,

ligaments, and bone. Vitamin C also plays an important role in the synthesis of the

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neurotransmitter, norepinephrine. Neurotransmitters are critical to brain function and

are known to affect mood. In addition, vitamin C is required for the synthesis of

carnitine, a small molecule that is essential for the transport of fat to cellular

organelles called mitochondria, for conversion to energy. Recent research also

suggests that vitamin C is involved in the metabolism of cholesterol to bile acids,

which may have implications for blood cholesterol levels and the incidence of

gallstones.

Vitamin C is also a highly effective antioxidant. Even in small amounts

vitamin C can protect indispensable molecules in the body, such as proteins, lipids

(fats), carbohydrates, and nucleic acids (DNA and RNA) from damage by free

radicals and reactive oxygen species that can be generated during normal metabolism

as well as through exposure to toxins and pollutants (e.g. smoking). Vitamin C may

also be able to regenerate other antioxidants such as vitamin E. Vitamin C is known

to function as a highly effective antioxidant in living organisms. However, in test

tube experiments, vitamin C can interact with some free metal ions to produce

potentially damaging free radicals. Although free metal ions are not generally found

under physiological conditions, the idea that high doses of vitamin C might be able to

promote oxidative damage in vivo has received a great deal of attention. Widespread

publicity has been given to a few studies suggesting a pro-oxidant effect of vitamin

C, but these studies turned out to be either flawed or of no physiological relevance. A

recent comprehensive review of the literature found no credible scientific evidence

that supplemental vitamin C promotes oxidative damage under physiological

conditions or in humans. Studies that report a pro-oxidant effect for vitamin C should

be evaluated carefully to determine whether the study system was physiologically

relevant, and to rule out the possibility of methodological and design flaws.

For example, a study in the June 15, 2001, issue of the journal Science shows

that lipid hydroperoxides (rancid fat molecules) can react with vitamin C to form

products that could potentially harm DNA, although the reaction of these products

with DNA was not demonstrated in this study. Pauling Institute considers the study's

conclusions unwarranted, Vitamin C doesn't cause cancer! in the Linus Pauling

Institute Newsletter. The Linus Pauling Institute recommends a vitamin C intake of

at least 400 mg daily, the amount that has been found to fully saturate plasma and

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circulating cells with vitamin C in young, healthy nonsmokers. Consuming at least

five servings (2½ cups) of fruits and vegetables daily may provide about 200 mg of

vitamin C. Most multivitamin supplements provide 60 mg of vitamin C.

Table 2.1: Properties of ascorbic acid

Molecular formula C6H8O6

176.124374 g/mol

Density 1.65 g/cm³

Melting point 190-192 °C, 463-465 K, 374-378 °F

(decomposes)

Solubility in water 33g/100ml

Solubility in ethanol 2g/100ml

Solubility in glycerol 1g/100ml

Solubility in propylene glycol 5g/100ml

Acidity (pKa ) 4.17 (first), 11.6 (second)

2.3 General Characteristic of Dryers

2.3.1 Types of Dryer Equipment

There are many type of dryer can be found on market. Each dryer have a

specific capability which is using different method to done the job. So certain

material can be match for a specific dryer which mean that not all material are

suitable to be dry using a specific dryer. The dryer use depend on type of material

use and it characteristics.

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2.3.2 Spray Dryer

In a spray dryer a liquid or slurry solution is sprayed into a hot gas stream in

the form of a mist of fine droplets. The water is rapidly vaporized from the droplets,

leaving the particles of dry solid which are separated from the gad stream. The flow

of gas and liquid in the spray is co-current. The fine droplets are formed from the

liquid feed by spray nozzles or high speed rotating sprays disks inside a cylindrical

chamber. It is necessary that to ensure that the droplets or wet particles of solid do

not strike and stick to solid surfaces before drying has taken places hence large

chamber are used. The dried solids leave at the bottom of the chamber through a

screw conveyor. The exhaust gases flow through a cyclone separator to remove any

fines. The particles produced are usually light and porous.

2.3.2.1 Introduction

Spray drying is one of the most complex methods for fruit juice drying. Fruit

juice is very sensitive and affected the different drying parameters. These parameters

should be tested and determined before the design of the dryers. Natural hygroscopic

and thermoplastic property of fruit juice is the basis problem in transport and

handling of fruit juice powder produced in spray dryer [14]. A pilot plant is essential

for establishing new industrial spray dryer to meet performance specification. This

specification include: type of spray dryer flow current, optimum operation

conditions, residence time and air humidity and ancillary equipment that necessary to

complete drying without adverse effect on powder quality and prevent formation of

unacceptable wall deposit of semi-dried product. Therefore the design of industrial

spray dryer required accurate information of drying agent materials behavior. This

information must be obtained with primary test with laboratory spray dryer. For fruit

juice powder production two complex problems were available, stickiness of powder

and its handling and the other related to fruit juice natural characteristic that causes

no powder production. For preventing of stickiness and production of powder tow

ways were, using of drying agent material and using of specific equipment to

facilitate the powder handling. Dragon fruit juice hygroscopic required drying agent