SC+Spray+Drying+Process

This is what i think.....

Before spray drying, the viscosity of liquid food has to adjusted in order to get optimum conditions during the atomization of the liquid into small, fine droplets. This is because the water will evapourise under high temperature in the spray drying. Thus, the concentration of water decrease and the viscosity of liquid food also will be affected. Thus, the quality of the food product will change.In order to avoid such unfavourable condition to occur, the the viscosity of liquid food has to adjusted so that we can get a desireable product.