This study investigates the effects of accelerated storage conditions of spray dried bael fruit powder. The spray dried powder (particle diameter of 51.03 µm) was sealed in aluminum laminated polyethylene bag and storage for further analysis. Storage parameters included accelerated storage temperatures (35°C and 45°C), and storage times (0, 2, 4, 6, and 8 weeks). The results showed that accelerated storage temperatures and extended storage times affected the physicochemical and antioxidant

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... rties of the spray dried powder. Water activity (a w ), moisture content, and bulk and tapped density of the spray dried powder were significantly (p<0.05) increased. However, the final a w of the spray dried powder did not exceed 0.6 indicating that the powder was shelf-stable. The antioxidant activity of the spray dried powder stored at 35°C and 45°C was significantly (p<0.05) reduced after the 2 nd week of storage. Color was not affected by accelerated storage conditions. Index Terms-Bael fruit, spray drying, storage, physicochemical, antioxidant properties  carried out at 0, 2, 4, 6, and 8 weeks for water activity (a w ), moisture content, appearance (color), bulk and tapped density, solubility, and antioxidant activity. C. Analytical Method 1) Chemical composition, particle size distribution, and microstructure analysis Chemical composition of a spray dried power was analysis according to the method of AOAC method [14] .