Quek, Siew-YoungChok, NKSwedlund, Peter2012-03-252007Chemical Engineering and Processing: Process Intensification 46(5):386-392 01 May 20070255-2701http://hdl.handle.net/2292/15215A study was conducted using Büchi mini spray dryer B-191 to produce spray-dried watermelon powders using two different maltodextrin concentrations (3% and 5%) as the encapsulating agent and four different inlet temperatures (145 °C, 155 °C, 165 °C and 175 °C). The spray-dried watermelon powders were analysed for moisture content, dissolution, water activity, colour, lycopene and β-carotene. Results demonstrated that as inlet temperature increased, the moisture content and dissolution decreased. However, there were no significant changes in the water activities of the spray-dried powders for all the inlet temperatures investigated. Colormetric analyses showed that the L*, a*, b*, hue and chroma values changed with the inlet temperatures. The results were well correlated to the lycopene and β-carotene contents of the spray-dried powders.Items in ResearchSpace are protected by copyright, with all rights reserved, unless otherwise indicated. Previously published items are made available in accordance with the copyright policy of the publisher. Details obtained from http://www.sherpa.ac.uk/romeo/issn/0255-2701/https://researchspace.auckland.ac.nz/docs/uoa-docs/rights.htmJournal Article10.1016/j.cep.2006.06.020Copyright: Elsevierhttp://purl.org/eprint/accessRights/RestrictedAccess