Innovations in spray drying technology for liquid food processing: Design, mechanisms, and potential for application
Visualitza/Obre
Data de publicació
2023-12-20ISSN
2772-5022
Resum
Spray drying is a well-established approach to converting liquid food into powder. This review discusses four types of spray drying techniques currently being used for that purpose, namely: pulse combustion (PC) spray drying, electrostatic spray drying (ESD), nano spray drying (NSD), and extrusion porosification (EP). PC spray drying is still in the development phase in the food sector, having the disadvantage of lacking industrial technology for heat-sensitive foods like milk or whey protein concentrates. On the other hand, it is able to reduce or even eliminate the viscosity limitations of atomizers, in addition to being considered a potential energy-saving option compared to conventional spray drying. ESD and NSD show promise in drying bioactive or heat-sensitive compounds like enzymes, cells, and vitamins. A nano spray dryer contains a spray mesh technology and electrostatic collector, which results in variations in particle size and product yield compared to traditional spray drying. However, the current types of equipment are only available on a laboratory scale. Also, NSD could be unfavorable when considering the low concentrations of feed solutions (0.1–1 % w/v). Finally, EP is claimed to provide better physical powder characteristics and permit the drying of highly concentrated liquids. It is hoped that these additional features and technologies will be further investigated in food systems to enhance process performance and improve powder properties.
Tipus de document
Article
Versió del document
Versió publicada
Llengua
English
Matèries (CDU)
663/664 - Aliments i nutrició. Enologia. Olis. Greixos
Pàgines
12
Publicat per
Elsevier
Publicat a
Applied Food Research
Citació
Dantas, Adriana, Marc Piella-Rifà, Diogo Pontes Costa, Xavier Felipe, and Pere Gou. 2024. “Innovations in spray drying technology for liquid food processing: design, mechanisms, and potential for application”. Applied Food Research 4(1): 100382. doi:10.1016/j.afres.2023.100382.
Número de l'acord de la subvenció
EC/H2020/101000847/EU/Climate Resilient Orphan croPs for increased DIVersity in Agriculture/CROPDIVA
Programa
Qualitat i Tecnologia Alimentària
Aquest element apareix en la col·lecció o col·leccions següent(s)
- ARTICLES CIENTÍFICS [2661]
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