Protein can aggregate at higher temperatures, so these are not desired. But if you spray at lower temperatures, you may not be able to dry out the solvent. If preserving the stability of the protein is important, you may consider freeze/vacuum drying as an alternative.
Hi,
I am not sure whether protein can be used as a carrier. Usually, its the other way around. That is protein is spray dried along with carriers like sucrose, trehalose. This is done to prevent agglomeration/unfolding of the protein and to increase its storage stability.
You can try using maltodextrin with or without the protein powder to spray dry the juice.
Since your formulation is something I've never worked with cant really comment on its morphology of the powder, that can be only found out using SEM.
An elevated temperature of air entering the drying chamber influences the hardening of the particles through which the steam / water or remaining attached diffuse air, will cause such diffusion takes place very slowly.
The inlet temperature of the air can cause powder sticking on the wall of the drying chamber. When the temperature is not enough for the water to evaporate external to the particle before it reaches the wall of the drying chamber is sticking.
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