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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.

Analysis of institutional authors

Dantas, AdrianaAuthorFelipe, XavierCorresponding AuthorGou, PereAuthor

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March 25, 2024
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Innovations in spray drying technology for liquid food processing: Design, mechanisms, and potential for application

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

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

Affiliations

Inst Agrifood Res & Technol IRTA, Food Proc & Engn Programme, Monells 17121, Girona, Spain - Author
Qualitat i Tecnologia Alimentària. Indústries Alimentàries - Author
Univ Fed Rio de Janeiro, Sch Fine Arts, Dept Ind Design, BR-21941917 Rio De Janeiro, RJ, Brazil - Author

Abstract

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.

Keywords

Electrostatic spray drying (esd)EncapsulationExtrusion porosification (ep)Food powdersHeatIngredientsMilkNano spray drying (nsd)NanoparticlesParametersPulse combustion (pc) spray dryingPulse-combustion

Quality index

Bibliometric impact. Analysis of the contribution and dissemination channel

The work has been published in the journal Applied Food Research due to its progression and the good impact it has achieved in recent years, according to the agency WoS (JCR), it has become a reference in its field. In the year of publication of the work, 2024 there are still no calculated indicators, but in 2023, it was in position 42/173, thus managing to position itself as a Q1 (Primer Cuartil), in the category Food Science & Technology.

Independientemente del impacto esperado determinado por el canal de difusión, es importante destacar el impacto real observado de la propia aportación.

Según las diferentes agencias de indexación, el número de citas acumuladas por esta publicación hasta la fecha 2025-07-10:

  • WoS: 18

Impact and social visibility

From the perspective of influence or social adoption, and based on metrics associated with mentions and interactions provided by agencies specializing in calculating the so-called "Alternative or Social Metrics," we can highlight as of 2025-07-10:

  • The use of this contribution in bookmarks, code forks, additions to favorite lists for recurrent reading, as well as general views, indicates that someone is using the publication as a basis for their current work. This may be a notable indicator of future more formal and academic citations. This claim is supported by the result of the "Capture" indicator, which yields a total of: 125 (PlumX).

It is essential to present evidence supporting full alignment with institutional principles and guidelines on Open Science and the Conservation and Dissemination of Intellectual Heritage. A clear example of this is:

  • The work has been submitted to a journal whose editorial policy allows open Open Access publication.
  • Assignment of a Handle/URN as an identifier within the deposit in the Institutional Repository: http://hdl.handle.net/20.500.12327/3039

Leadership analysis of institutional authors

This work has been carried out with international collaboration, specifically with researchers from: Brazil.

There is a significant leadership presence as some of the institution’s authors appear as the first or last signer, detailed as follows: First Author (DANTAS, ADRIANA) and Last Author (GOU BOTO, PERE).

the author responsible for correspondence tasks has been FELIPE CUYAS, XAVIER.