Boosting spray dryer performance without compromising powder quality

M.A.I. Schutyser, M. Straatsma, P. de Jong

Research output: Contribution to journalArticleAcademicpeer-review

Abstract

Abstract The role of NIZO food research in the design of the optimal spray drying processes is discussed. NIZO offers various analysis and modeling techniques that are successfully applied for the optimization and design of drying installations. Heat processing and drying of food is beneficial to maintain product stability during shelf-life apart from retention of flavors. NIZO food research has 25 years of experience in the optimization and design of spray dryers in the food industry with modeling tool as the key in which, both processes efficiency and product quality are taken into account. NIZO foods have broadened its scope with miniaturization allowing high throughput screening of various product formulations under different drying conditions. It uses a model named DrySPEC2, which can be applied to support scale-up of powder production from pilot-scale to industrial scale and vice versa and for in-line control.
Original languageEnglish
Pages (from-to)15-18
JournalFood Science & Technology (IFST)
Volume22
Issue number4
Publication statusPublished - 2008

Fingerprint Dive into the research topics of 'Boosting spray dryer performance without compromising powder quality'. Together they form a unique fingerprint.

Cite this