Effect of inlet temperature of spray drying on qualities of strawberry powder

The effect of inlet temperature of spray drying on qualities of strawberry powder was evaluated. When the inlet temperature raised from 160℃ to 180℃ , the dissolution time increased, the transform temperature increased from 41.8℃ to 47.3℃, the water activity decreased from 0.108 to 0.0887, the anthocyanin content lost 20.3%. The particle size distribution of the strawberry powder decreased from 9.21μm to 8.00μm, their particle size distribution width decreased from 11.39μm to 10.85μm. Moreover, the embedding rate, color and microstructure of strawberry powder were all influenced by the inlet temperature. The inlet temperature of 170℃ was the best choice with the highest embedding rate and high stability.