Gaining insight on spray drying behavior of foods via single droplet drying analyses

M.A.I. Schutyser*, E.M. Both, Isabel Siemons, E.M.J. Vaessen, L. Zhang

*Corresponding author for this work

Research output: Contribution to journalArticleAcademicpeer-review

14 Citations (Scopus)

Abstract

A continuous challenge for spray drying operations is the optimal control of product quality despite the complex process removal of water and particle formation. In general, high product functionality (eg in terms of reconstitution behavior, high enzyme activity or appropriate living probiotic bacteria) is key to the success of spray-dried powders. In this article, we review scientific studies that employ single droplet drying approaches to unravel underlying phenomena of spray drying process. Moreover, we identify scientific challenges to advance single droplet drying studies and thus contribute to development of mechanism-based guidelines for spray drying of functional food powders.
Original languageEnglish
Number of pages10
JournalDrying Technology
Volume37
Issue number5
Early online date28 Jun 2018
DOIs
Publication statusPublished - May 2019

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