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498 Chiang Mai J. Sci. 2010; 37(3) Chiang Mai J. Sci. 2010; 37(3) : 498-506 www.science.cmu.ac.th/journal-science/josci.html Contributed Paper Study of Spray Drying of Pineapple Juice Using Maltodextrin as an Adjunct Weerachet Jittanit*, Siriwan Niti-Att and Onuma Techanuntachaikul Department of Food Science and Technology, Faculty of Agro-Industry, Kasetsart University, 50 Phaholyothin Road, Chatuchak, Bangkok 10900, Thailand. *Author for correspondence; e-mail: fagiwcj@ku.ac.th Received: 31 August 2009 Accepted: 24 September 2009 ABSTRACT A number of pineapple powder specimens were produced using a spray dryer under various drying conditions. Fresh pineapple juices were added with maltodextrin (MD) at 15, 20 and 25% before exposing to the drying temperatures at 130, 150 and 170oC with the feed rate 0.020, 0.022 and 0.035 litre per minute respectively. Then, the qualities of pineapple powders and reconstituted pineapple powders were investigated in the aspects of moisture content, solubility, color, pH and the consumer acceptance. The results indicated that the pineapple juice should be added with MD at 15% and dried at 150oC. Furthermore, the moisture content and solubility of the pineapple powder produced under this condition were 5.1% and 6.2 minutes respectively while its solution had the lightness 58.8, redness 5.2, yellowness 25.1 and pH 3.5. Keywords: spray drying, pineapple, pineapple powder, instant pineapple juice, maltodextrin. 1. INTRODUCTION Pineapple is the most important fruit of shelf life at ambient temperature, convenience Thailand and many developing countries due