Indexat a

Llicència i ús

Citacions

Cited 18 times in

Altmetrics

Grant support

This work has been funded by the Horizon 2020 UE programme (CROPDIVA -ref. 101000847) and CERCA programme. Adriana Dantas was supported by Juan de la Ciervaformacion 2021, reference number 0000-0002-9987-8272. Marc Piella-Rifa is recipient of an IRTA Spon- sored Fellowship 2022.

Anàlisi d'autories institucional

Compartir

Innovations in spray drying technology for liquid food processing: Design, mechanisms, and potential for application

Publicat a:Applied Food Research. 4 (1): 100382- - 2024-06-01 4(1), DOI: 10.1016/j.afres.2023.100382

Autors: Dantas, Adriana; Piella-Rifa, Marc; Costa, Diogo Pontes; Felipe, Xavier; Gou, Pere

Afiliacions

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 heatsensitive 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.

Paraules clau