Spray drying is one of the most complex methods for fruit juice drying. Fruit juice is very sensitive and affected the different drying parameters. These parameters should be tested and determined before the design of the dryers. With laboratory spray dryer the basic parameters for drying of orange juice with 65% concentration was studied. The investigated parameters include: drying agent material, feed flow rate inlet and outlet air temperature and sticky point temperature. Tests were performed without and with agent materials and studied the different operating condition of spray drying and the sticky point temperature for orange juice powder. The results of statistical analysis of experimental data show that the parameters of inlet air temperature and feed flow rate have significant effect on the dryer yield and wall deposit of spray dryer individually and jointly. Also with the addition of liquid glucose, the optimum conditions have been obtained with feed flow rate of 15 ml minG , inlet air temperature of 130°C and outlet air temperature of 85°C. For the orange powder containing 2% moisture, the sticky point temperature was 44°C.
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