UNIVERSITI KUALA LUMPUR

MALAYSIAN INSTITUTE OF CHEMICAL & BIOENGINEERING

TECHNOLOGY
LABORATORY TECHNICAL REPORT
SUBMISSION FORM

To: Code Subject: CBQ 10303

• AP. Ts. Dr. Harun Sarip FOOD PRODUCT MANUFACTURING
• Mr. Muhammad Sharir bin Abdul Rahman
(bold, circle or underline either one)
From: Student ID. No.:
1) HALIMAHTON SADIAH MOHD YUSOF 55228121091
2) SYAHRUL AIMAN BIN DAUD 55228121135
3) NUR HADIRAH BINTI HUSRIZAL 55228121046
4) FATIN FATANAH BINTI AMRAN 55228121090
5) MUHAMMAD DANIEL BIN ISMAIL 55228121117
6) MUHAMAD ARHAM HAIKAL BIN MD HILIMI 55228121108
No. of Group: P1 GROUP 5 Date of Experiment (DD/MM/YY): 16/03/22
Title of Experiment: SPRAY DRYING
Received by: AP. Ts. Dr. Harun Sarip Date of Submission (DD/MM/YY): 08/04/22

Note: Late submission will not be accepted.

*To be filled by the marker*
VERY VERY
POOR GOOD EXCELLENT
CRITERIA POOR GOOD
2 3 5
1 4
1.0 ABSTRACT & OBJECTIVES (HALF PAGE
ONLY) (TOTAL: 10%)
1. State the summary to the experiment conducted
(include introduction, methods performed, results 2 4 6 8 10
obtained, conclusion, max one page).
2. State the objectives of the experiment (point
form)
2.0 PROCEDURES (TOTAL: 5%)
1.Methodology is presented in suitable and
1 2 3 4 5
understandable flowchart (extra marks for
diagram)
3.0 RESULTS (TOTAL: 10%)
1.Data are presented as deemed suitable with 2 4 6 8 10
complete label and units in tables and/or graphs.
4.0 DISCUSSIONS (MAXIMUM 1 PAGE) (TOTAL:
15%)
1. Explanations of the referred tables and/ or
3 6 9 12 15
graphs are presented after it.
2. Discuss on the findings and relations to the
theory and objective of experiment.
5.0 CONCLUSIONS (TOTAL: 5%)
1. Should reflect the objectives of the experiment.
(Summary of the results to relate the findings or 1 2 3 4 5
results with the theory applicable to the
experiment).
6.0 REFERENCES (TOTAL: 5%)
1 2 3 4 5
1. Minimum of 4 references.

TOTAL MARKS 50

1
 Lab Technical Report
CBQ 10303 FOOD PRODUCT MANUFACTURING

Abstract & Objective(s):

Abstract:

Spray drying is a well-known particle manufacturing technology that entails the

transformation of a fluid substance into dried particles by utilizing a gaseous hot drying
medium, with obvious advantages for the manufacture of medical devices. In reality, the
manufacture of microspheres and microcapsules for drug delivery systems is relatively
widespread. This review discusses the several steps of the spray-drying process's
mechanism: atomization, droplet-to-particle conversion, and particle collecting. This
paper focuses on the variety of possible atomizers, the drying kinetics and the
significance of drying chamber layout, and the efficiency of collecting devices. A number
of factors impact the final attributes of the dried items, including spray dryer design, feed
characteristics, and processing settings. The effects of these factors on improving both
the spray-drying process and the synthesis of dried particles with appropriate properties
are examined. The scalability of this production technique in producing dried particles in
the submicron-to-micron range benefits a wide range of applications in the food,
chemical, polymeric, pharmaceutical, biotechnology, and medical sectors. For this
experiment, a lime juice solution was used for the spray drying experiment by mixing 300
ml of water (solute) with 90g of maltodextrin (substrate). The testing findings
demonstrated that raising the spray dryer's intake temperature from 150°C to 160°C
while maintaining a flowrate of 3 mL/min increased the weight of the spray dried powder
achieved from 1.39g to 1.45g. As a result for this experiment, we discovered that
increasing the input temperature at a constant pump rate increased the weight of
maltodextrin powder while decreasing the moisture content. The change in moisture
content percentages was fairly large.

Objectives:
1. To investigate the performance of the spray drier
2. To investigate parameters that controls the spray drying process
3. To examine and study spray dried product properties

2
Methodology:

Raw Materials:
• Cordial drink/ Fruit juice/ Milk
• Maltodextrin
Apparatus:
• Spray Dryer
• Moisture Analyzer
• Chromameter
• Water activity Meter
Procedures:
i. Preparation of the samples
a. 30% of maltodextrin was added into the sample and homogenize.
b. The sample was filtered by filter paper.
c. Before drying, the total solids concentration was measured by using refractometer
(Model ATAGO N1, Brix 0~32%, Japan)
ii. The initial properties of the sample was recorded.
iii. The dryer need to be clean before each run.
iv. The spray dryer was switched on until reach (150/160℃).
v. The flow rate was adjusted to 3mL/min
vi. Spray dryer was being left for 2 minute for stabilize after reached the desired temperature.
vii. The pump and compressor was switched on after the temperature of spray dryer was stable.
viii. Cooled off the spray dryer for 15-30 minutes by switched off the button for heating
element, flowrate and compressor after the sample has finished.
ix. The final product which is powder was collected in the collector bottle.
x. Weight and moisture content of the final product were recorded and the yield was
calculated.

3
Result:

Inlet Weight Drying Moisture Content

Temperature ℃ time
Initial (g) Final Initial (g) Final (g) Percentage
(g) (%)
150 1.07 0.95 40min 5.03 1.39 73.01
160 0.41 0.38 1 hours 2.58 1.45 43.08

(5.15𝑔 − 1.39)
150℃ = × 100
5.15
= 73.01%

(2.58𝑔 − 1.45𝑔)
160℃ = × 100
2.58𝑔
= 43.80%

Discussion:

Spray drying is a method of converting a liquid mixture to a powder. The liquid should be semi-
colloid, which means it contains water that has been associated to something else. A lime juice
solution was made for this spray drying experiment by mixing 300 ml of water (solute) with 90g of
maltodextrin (substrate). Maltodextrin was formed as a result of spray drying. Since the spray
dryer is an adiabatic drier, hot air was employed to heat the lime juice solution and exhaust the
water vapour produced. The lime juice solution was dehydrated to achieve this. The feeder
delivered lime juice solution, which was sprayed through a nozzle into a chamber that was also
being pumped with hot air. As the solution droplets were released through the nozzle and
appeared into contact with the hot air, the moisture content of each droplet was flashed off, the
droplets became small particles, and they fell to the bottom of the tower where they were
removed or vaporised, converting them from liquid to powder form.

The testing results revealed that increasing the spray dryer's inlet temperature from 150°C to
160°C while keeping the 3 mL/ min flowrate, increased the weight of the spray dried powder
obtained from 1.39 g to 1.45 g. This is due to the fact that the higher the spray dryer's inlet
temperature, the faster the rate of heat and mass transfer, and hence the bigger the amount of
water evaporated from the maltodextrin solution. As a result, dryer powder is formed, and the
powder is less sticky to the spray dryer chamber, yielding a higher yield of powder (Muzaffar,
2016). However, when the spray dryer's intake temperature was raised from 150°C to 160°C, the
weight of the powder reduced to 0.38 g. This could be due to the powder melting as a result of the

4
high inlet temperature, resulting in less powder after the drying process (Anandharamakrishnan,
2015). When the input temperature was raised from 150°C to 160°C, the moisture content of the
spray dried powder reduced from 73.01 percent to 43.08 percent.

The parameters that determine spray drying performance appear to be a combination of factors
rather than just one or two. Thus, in order to achieve the best outcomes in spray drying operations,
skilled and experienced workers are required. As a result, several precautions must be taken before
carrying out this experiment. Before being sucked into the spray dryer, the solution must be
filtered. Any large particles can clog the spray dryer's valve and tubing. Before beginning the
process, ensure that the spray drier is in good working order. To ensure high yield and product
quality, a series of experiments must be performed to determine the ideal process condition.

Conclusion:

In conclusion, the aim of this experiment is to investigate the performance of the spray drier, to
investigate parameters that controls the spray drying process and to examine and study spray
dried product properties. Based on this experiment, we learned that the weight of maltodextrin
powder increased but the moisture content dropped when the input temperature increased at a
steady pump rate. The difference between the percentage of moisture content were quite
significant where for 150℃ is at 73.01 percent which the drying time is at 40min while for 160℃ at
45.08 percent if being spray dried for an hour. From this experiment we also know that
temperature and the flowrate really affect the result.

Recommendation
This work can be expanded further by adjusting two or more factors at a time and observing the
changes in the features of the dried product, as well as by adding provisions for observing the
spray particle size and characteristics in the dry chamber.

References :

Anandharamakrishnan, C. (2015). Spray drying techniques for food ingredient encapsulation.

Hoboken, NJ: John Wiley & Sons

Muzaffar, K, Dinkarrao, D.V., & Kumar, P. (2016). Optimization of spray drying conditions

for production of quality pomegranate juice powder. Cogent Food & Agriculture, 2(1),

1-9.

5
Appendix:

Appendix 1.1: Spray Drying