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The aim of this work was to analyze the effect of spray drying conditions on the physical properties of pitaya juice powder using a 23 factorial design. Independent variables were inlet air temperature (150 and 180°C), feed flow rate (1.5 and 2 L/hr), and the amount of encapsulants (60 and 90%). The spray process was performed on pilot‐scale spray dryer and maltodextrin/pectin combination was used...
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