Spray drying of sugar-rich food products

This chapter reviews the concepts for spray drying of sugar-rich food materials. This type of materials, which are interesting food components in a powder form, are difficult to be dried due to the stickiness problem, described at the beginning of the chapter. The conventional and novel approaches applied to enable to obtain vegetable and fruit juices, pulps and concentrates, and honey and molasses in a powder form are presented. Conventional approaches are based on the additions of classic carriers and optimization of drying temperature, while the novel methods are connected with further decrease of drying temperature possible due to the application of dehumidified air as a drying medium, or the application novel carriers. The set of data connected with spray drying of particular groups of sugar rich materials is included in the chapter.