Koç B.Kaymak-Ertekin F.2019-10-262019-10-262012https://hdl.handle.net/11454/189116th Central European Congress on Food, CEFood 2012 -- 23 May 2012 through 26 May 2012 -- 111394Maltodextrin was subjected to spray drying to determine the effect of spray drying conditions on moisture content, water activity, particle properties (particle size distribution and particle density) and bulk properties (bulk and tapped densities, porosity, flowability) of the powder product. Experiments have been performed in a pilot scale spraydryer (Mobile Minor Niro-Atomizer, Denmark) using a full-factorial design to provide data and correlations that predict the powder properties as a function of the main operational variables of the spray-dryer. The inlet (170-190°C) and outle t air temperatures (60-90°C) and the atomization pressure (196-392 kPa) were investigated as spray drying process variables. The effect of spray drying conditions on physical properties of powders was expressed with perturbation graphs. Perturbation graphs revealed that outlet air temperature and atomization pressure had more effect than inlet air temperature, on the physical properties of maltodextrin powder. The results showed that the Sauter mean diameter (D3,2) was between 6.728 and 12.87 µm for maltodextrin powders. The bulk densities of samples were changed in the range of 476 and 568 kg/m3. Maltodextrin powders had bad flowability due to their small particle size.eninfo:eu-repo/semantics/closedAccessMaltodextrinParticle and bulk propertiesParticle size distributionSpray dryingConference Object786791N/A