Satsuma mandarins are good sources of vitamin C and can be used as raw materials to produce novel plant-based food ingredients including satsuma mandarin juice powders (SJP). Food powders produced via spray drying often show thermal degradation due to the drying conditions and high drying air temperatures. The aim of this study was to evaluate the effect of using different spray drying configurations, including concurrent (CC), mixed flow (MX), and combined (CC + MX), at two inlet air temperatures (160 and 180 °C) on the physicochemical properties of SJP. Remarkably, SJP produced using the CC spray drying configuration exhibited a higher vitamin C content (3.56-4.01 mg/g) and lower moisture levels (15.18-16.35 g/100 g) than powders produced via MX or CC + MX. The vitamin C content of MX and CC + MX powders ranged from 2.88 to 3.33 mg/g. Meanwhile, all SJP had water activity values below 0.19. Furthermore, MX powders displayed the largest mean particle sizes (D50) (8.69-8.83 µm), higher agglomeration, and a rapid dissolution. Despite these differences, all SJP variants exhibited consistent color, surface area, and pore volumes. Notably, powders dried at higher inlet air temperatures (180 °C) showed less vitamin C content and increased thermal damage when compared with powders dried at 160 °C inlet air temperature. This study demonstrated the feasibility of producing high-quality SJP with an extended shelf life. SJP can be used as a novel plant-based ingredient in different food applications.
Keywords: concurrent; mixed flow; particle surface area; satsuma juice powder; spray drying.