Spray Drying of Fruit Juices: Glass transition Temperature Predictions

The spray drying of fruit juices is impossible without the addition of drying aids such as maltodextrins. They are used to raise the glass transition of the amorphous sugar matrix that forms during the spray drying process to the point where the powders can exit the drier without sticking to the walls of the drier. The fruit juices have different compositions of sugars and fruit acids which affect the glass transition temperature of the amorphous glass. The PhD project will look at finding the best way of predicting this glass transition temperature from the composition of the juice and the moisture content of the powder.

Interested students with appropriate qualifications (1st class or 2nd class Div 1 honours degree, or a master’s degree in chemical engineering, food engineering or equivalent) should contact Professor Tony Paterson at [Email Address Removed] and/or Dr. Lee Huffman at [Email Address Removed] and supply a detailed CV with an academic transcript.