Step 1: Understanding the Concept:
Fruit pulps are highly viscous, heat-sensitive food slurries that contain high levels of sugars, organic acids, and moisture.
Drying these materials requires specialized drying systems capable of handling sticky, liquid-phase feeds without causing thermal degradation, carmelization, or clogging of the dryer.
Step 2: Detailed Explanation:
Let us evaluate the suitability of the listed dryers for fruit pulp:
- A. Fluidized bed dryer: This dryer is used for particulate solid foods (like grains, peas, or diced vegetables) that can be suspended (fluidized) in an upward-flowing stream of hot air. It cannot handle liquid or highly viscous pulps.
- B. Drum dryer: This is highly suitable. In drum drying (roller drying), the viscous fruit pulp is applied as a thin layer onto the surface of rotating, steam-heated metal drums. The moisture evaporates rapidly, leaving a dry sheet of pulp that is scraped off by a doctor blade and ground into powder.
- C. Spray dryer: This is also highly suitable. For spray drying, the fruit pulp is diluted or mixed with a carrier agent (like maltodextrin) to reduce its viscosity. It is then atomized into a fine mist inside a drying chamber, where it encounters hot air and dries almost instantly into fine powder.
- D. LSU (Louisiana State University) dryer: This is a continuous-flow, mixing-type column dryer designed specifically for drying cereal grains (like paddy). It is not designed for liquid or paste-like materials.
- E. Baffle dryer: This is a gravity-flow dryer used for granular or particulate materials, and is unsuitable for viscous slurries.
Therefore, drum drying and spray drying are the appropriate methods for drying fruit pulp.
Step 3: Final Answer:
The correct option is (C).