Application of Dehumidified Air During Spray Drying for the Production of Food Powders

Barańska, Alicja; Jedlińska, Aleksandra; Samborska, Katarzyna

doi:10.1007/978-3-030-29993-4_57

Cited by 3 publications

(4 citation statements)

References 19 publications

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“…As a result of lowering the air humidity, it is possible to lower drying temperature as a consequence of higher intensity of water evaporation. This phenomenon leads to successfully avoiding the issues resulting from the material's low T g [19]. Several studies, for instance Jedli ńska et al (2019), Goula and Adamopoulos (2008) and Chasekioglou et al (2017) have been carried on dehumidified-air-assisted spray drying [20][21][22].…”

Section: Introductionmentioning

confidence: 99%

Dehumidified-Air-Assisted Spray Drying of Buckwheat Honey with Maltodextrin and Skim Milk Powder as Carriers

2021

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Buckwheat honey is proven to demonstrate health beneficial properties; however, its application in the industry is limited due to its high viscosity and syrupy-like consistency. The paper aimed to investigate process performance and physiochemical properties of carrier-reduced buckwheat honey. Honey was spray dried conventionally (inlet/outlet drying temperature: 180 °C/80 °C) and at low drying temperature with dehumidified air application (inlet/outlet drying temperature: 80 °C/45 °C) with maltodextrin as traditional carrier and alternatively with skim milk powder. The results of this study indicate that lowering the humidity of drying air enabled a decrease in carrier content of up to 25% (w/w solids), following powder recovery over 87%, which has not been recorded before for buckwheat honey powders. The results for the physicochemical properties proved that the application of the dehumidified air and skim milk powder as a carrier ameliorated their physiochemical properties and the antioxidant activity. Furthermore, the energy consumption of dehumidified-air-assisted spray drying was investigated as a basis for potential industrial application of this innovative method, which has not been studied in the literature before. The industrial application of this method must be carefully analyzed with regard to its advantages, as the energy consumption is significantly higher than in conventional spray drying.

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Section: Introductionmentioning

confidence: 99%

Dehumidified-Air-Assisted Spray Drying of Buckwheat Honey with Maltodextrin and Skim Milk Powder as Carriers

2021

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“…Barańska et al. (2020) have succeeded in drying beetroot juice without the addition of a carrier by spray drying by applying dehumidified water.…”

Section: Drying Methodsmentioning

confidence: 99%

“…In addition, this method also allows the feed solution to have a lower glass transition temperature, thereby reducing the amount of carrier that must be added. Barańska et al (2020) have suc-ceeded in drying beetroot juice without the addition of a carrier by spray drying by applying dehumidified water.…”

Section: Spray Dryingmentioning

confidence: 99%

Betalain extracts: Drying techniques, encapsulation, and application in food industry

2023

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One of the important food additives used in the food industry is betalain, which is applied as a natural dye. Red beet is the most common resource of betalain. To increase its shelf life, encapsulation followed by drying is commonly carried out. However, betalain is a heat‐sensitive pigment that is susceptible to degradation on thermal exposure. Moreover, drying could affect the color, shape, structure, nutrition, and content of other ingredients in betalain. This review paper provides a discussion of (1) various drying methods such as spray drying, freeze drying, vacuum drying, and their effects on the quality of the dried betalain products; (2) stability and properties of betalain pigment obtained by encapsulation using different carrier agents such as maltodextrin, gum arabic, starch, inulin, and protein; (3) several drying pretreatment and posttreatment processes to improve the recovery and stability of betalain such as extraction and optimum storage conditions. Additionally, a summary and future perspectives for further research are also provided in each section of drying methods.

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“…The technique involves removal of moisture from the inlet air by cooling followed by condensation, then heating again for application as inlet drying air. As a result, the drying air becomes so dry and could adsorb a lot of moisture even as low drying temperatures as 75°C (Barańska et al, 2020; Jedlińska et al, 2019; Samborska et al, 2019). Sugar‐rich food materials like bee honey (Barańska et al, 2021), apple juice concentrate (Samborska et al, 2020), white mulberry molasses (Barańska et al, 2021) were successfully spray dried at reduced inlet air temperature of only 75°C–80°C to give a good quality powder.…”

Section: Introductionmentioning

confidence: 99%

Sugarcane molasses spray drying by dehumidified air as the method to enhance powder recovery and physical properties of powders

Jedlińska

Edris

Samborska

2023

J Food Process Engineering

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The aim of the study was to compare sugarcane molasses powders obtained by conventional high temperature spray drying (inlet/outlet air temperature: 180°C/80°C) and low temperature dehumidified air‐assisted spray drying (80°C/50°C) in terms of drying yield and physical properties. The addition of NUTRIOSE as a carrier was from 0% to 40% (w/w, solids). It was possible to obtain 100% high quality powders without the use of a drying carrier with high process efficiency (up to 93%—with using dehumidified air) by using both methods. Low temperature spray drying positively translated into increased drying yield, lower hygroscopicity and improved flowability of powders. Moreover, the powders obtained by low temperature method were brighter with small, less diversified particle sizes of spherical shapes.Practical ApplicationsMolasses is a by‐product of sugar production. Molasses have diverse applications as cheap food‐grade sweeteners as well as an economically feasible intermediate materials for production of some innovative food additives. Transforming sugarcane molasses from viscous, inconvenient liquid into free‐flowing powder, seems to be important by taking in consideration handling, transportation and the final application. Free‐carrier molasses powders fit well with the sustainability and clean label trends. Low‐temperature spray drying with dehumidified air is an innovation which allows to obtain higher quality powders.

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Application of Dehumidified Air During Spray Drying for the Production of Food Powders

Cited by 3 publications

References 19 publications

Dehumidified-Air-Assisted Spray Drying of Buckwheat Honey with Maltodextrin and Skim Milk Powder as Carriers

Dehumidified-Air-Assisted Spray Drying of Buckwheat Honey with Maltodextrin and Skim Milk Powder as Carriers

Betalain extracts: Drying techniques, encapsulation, and application in food industry

Sugarcane molasses spray drying by dehumidified air as the method to enhance powder recovery and physical properties of powders

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