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.
LanguageEnglish
Pages15-18
JournalFood Science & Technology (IFST)
Volume22
Issue number4
Publication statusPublished - 2008

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dryers
Powders
powders
food research
drying
Food
Miniaturization
Food Handling
spray drying
Food Industry
product quality
food industry
shelf life
Research Design
flavor
Hot Temperature
heat treatment
screening
Research
methodology

Cite this

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title = "Boosting spray dryer performance without compromising powder quality",
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.",
author = "M.A.I. Schutyser and M. Straatsma and {de Jong}, P.",
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journal = "Food Science & Technology (IFST)",
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Boosting spray dryer performance without compromising powder quality. / Schutyser, M.A.I.; Straatsma, M.; de Jong, P.

In: Food Science & Technology (IFST), Vol. 22, No. 4, 2008, p. 15-18.

Research output: Contribution to journalArticleAcademicpeer-review

TY - JOUR

T1 - Boosting spray dryer performance without compromising powder quality

AU - Schutyser, M.A.I.

AU - Straatsma, M.

AU - de Jong, P.

PY - 2008

Y1 - 2008

N2 - 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.

AB - 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.

M3 - Article

VL - 22

SP - 15

EP - 18

JO - Food Science & Technology (IFST)

T2 - Food Science & Technology (IFST)

JF - Food Science & Technology (IFST)

SN - 1475-3324

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