Manufacturing Better Quality Food Powders from Spray Drying and Subsequent Treatments

Chen, Xiao; Patel, Kamleshkumar Chhanabhai

doi:10.1080/07373930802330904

Cited by 67 publications

(34 citation statements)

References 14 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…A simple approach for predicting the quality of dried powders is to understand (and accurately model) what a single droplet/particle actually experiences during its flight in the drying chambers regarding its temperature and moisture content, and how a single droplet/particle may respond to these changes [18]. Several laboratory-based techniques have been described in the literature to measure drying kinetics data for use in developing a drying kinetics model for spray drying.…”

Section: Drying Kinetics Measurementmentioning

confidence: 99%

One-dimensional simulation of co-current, dairy spray drying systems – pros and cons

Patel

Chen

Jeantet

et al. 2010

Dairy Sci. Technol.

Self Cite

View full text Add to dashboard Cite

-One-dimensional (1-D) simulation is a useful technique for the evaluation of dryer operating parameters and product properties before conducting real spray drying trials. The main advantage of a 1-D simulation tool is its ability to perform fast calculations with significant simplicity. Mathematical models can be formulated using heat, mass and momentum balances at the droplet level to estimate time-dependent gas and droplet parameters. One of the purposes of this paper is to summarize key mathematical models that may be used to perform 1-D simulation for spray drying processes, predict essential product-drying gas parameters, assess the accuracy of prediction using pilot-scale spray drying data and perhaps most importantly address the main benefits and limitations of the 1-D simulation technique in relation to industrial spray drying operations. The results of a recent international collaborative study on the development of spray drying process optimization software for skim milk manufacture are presented as an example of the application of 1-D simulation in milk processing.spray drying / one-dimensional simulation / modeling / drying kinetics / dairy product / droplet drying Article published by EDP Sciences à l'échelle de la gouttelette pour estimer les paramètres de vapeur et de gouttelette qui varient au cours du temps. Un des objectifs de cet article est de présenter de façon synthétique les modèles mathé-matiques clés qui peuvent être utilisés pour réaliser une simulation 1-D, prédire les paramètres de vapeur essentiels pour le séchage du produit, évaluer la précision de la prédiction en utilisant les données du séchage par atomisation obtenues à l'échelle pilote, et enfin d'aborder les principaux bénéfices et limites de la technique de simulation 1-D en relation avec les opérations de séchage par atomisation industrielles. Les résultats d'une récente étude réalisée en collaboration internationale sur le développement d'un logiciel d'optimisation du procédé de séchage par atomisation pour la production de poudre de lait écrémé sont présentés pour illustrer l'application de la simulation 1-D.séchage par atomisation / simulation mono-dimensionnelle / modélisation / cinétique de séchage / produit laitier / séchage d'une gouttelette

show abstract

Section: Drying Kinetics Measurementmentioning

confidence: 99%

One-dimensional simulation of co-current, dairy spray drying systems – pros and cons

Patel

Chen

Jeantet

et al. 2010

Dairy Sci. Technol.

Self Cite

View full text Add to dashboard Cite

show abstract

“…The surface composition, governed by transport of species inside the particles, provides essential information on relationships between the drying parameters and powder functionality 4,5 . Interestingly, the discrepancy between the bulk and surface composition in milk powder is typically significant and affected by the drying conditions [6][7][8] .…”

Section: Introductionmentioning

confidence: 99%

A continuum‐approach modeling of surface composition and ternary component distribution inside low fat milk emulsions during single droplet drying

et al. 2017

Self Cite

View full text Add to dashboard Cite

Surface composition of dairy powders plays an important role in determining the functionality. However, the surface composition may be different from the bulk composition because of component migration during drying. In this study, a comprehensive mathematical model has been developed to describe the phenomena. To the best of our knowledge, it is the first mathematical model which predicts the dynamics of surface composition during drying. The model consists of a set of equations of conservation of mass of water, lactose, protein, and fat as well as conservation of heat and momentum in which the effects of diffusion induced material migration and surface activity are incorporated. This model is applicable to describe the kinetics of surface composition of dairy droplets during drying. It suggests that both diffusion and protein surface activity govern the component segregation during drying. The study indicates that the model implementing the measured initial surface composition as the initial conditions generates more realistic profiles than the one using the bulk composition. The modeling confirms that the difference between the surface and bulk composition that occurs prior to drying is not primarily governed by diffusion, but the emulsion's atomization behavior seems to play an essential role in the overrepresentation of fat. © 2017 American Institute of Chemical Engineers AIChE J, 63: 2535–2545, 2017

show abstract

“…These conditions promote an amorphous (rubbery) and non-stable state in liquid feed, such state is highly adherent to the walls of spray dryer, decreasing the formation of powder and therefore the yield of the product (7,8). The rubbery behavior correlates with drying temperatures above of glass transition temperature (T g ), this is the temperature in which a material goes from glassy state to rubbery state (8,9).…”

Section: Introdutionmentioning

confidence: 99%

“…density, and porosity, surface area), instantizing properties (penetration, wettability, dispersibility, and solubility), droplet size or droplet size distribution of the powder, among others, are influenced by the nature of the feed (solid content, viscosity, temperature), type of spray, operating speed or pressure, and inlet and outlet temperatures of drying air (7,(10)(11)(12)(13)(14).…”

Section: Introdutionmentioning

confidence: 99%

“…Compared to other dehydration processes, the spray drying is notable for its applicability to heat-sensitive products, due to the fast evaporation of water which keeps the droplet temperature low and short drying time, decreasing thermal damages, and loss of nutrients, resulting in good quality, and stability products with low storage and transport costs. (6,7).…”

Section: Introdutionmentioning

confidence: 99%

See 1 more Smart Citation

Optimization of the Spray Drying Process for Obtaining Cape Gooseberry Powder: An Innovative and Promising Functional Food

Cortés

Hernández

Estrada

2017

Vitae

View full text Add to dashboard Cite

Background: currently, functional foods are the type of foods of most interest to the modern consumer, due to the health benefits they provide. Objectives: Optimize the spray drying process to obtain cape gooseberry powder added with active compounds. Methods: A process of spray drying was carried out to obtain a powder from cape gooseberry suspensions added with vitamin C, iron, folic acid, isolated soy protein and dietary fiber. The drying process was optimized according to the characteristics of food formulations and operating conditions, obtaining a product with low hygroscopicity, high solubility and high levels of physiologically active compounds. Response surface methodology was used, considering a central composite design with four factors: maltodextrin (0-40%p/p), inlet air temperature (170-210°C), atomizer disc speed (16000-24000 rpm) and outlet air temperature (75-95°C). Results: The results showed a higher retention of vitamin C (69.7±0.7%), folic acid (90.9±1.8%) and iron (90.8±1.0%) with the food formulation containing a 24.4% of maltodextrin and the drying process defined by an atomizer disc speed of 19848 rpm and inlet and outlet air temperature of 194.2°C and 87.7°C, respectively. Conclusions: The spray drying process is an effective technology that provides added value to the fruit of cape gooseberry, allowing the incorporation and conservation of active compounds such as iron, folic acid and ascorbic acid.

show abstract

Manufacturing Better Quality Food Powders from Spray Drying and Subsequent Treatments

Cited by 67 publications

References 14 publications

One-dimensional simulation of co-current, dairy spray drying systems – pros and cons

One-dimensional simulation of co-current, dairy spray drying systems – pros and cons

A continuum‐approach modeling of surface composition and ternary component distribution inside low fat milk emulsions during single droplet drying

Optimization of the Spray Drying Process for Obtaining Cape Gooseberry Powder: An Innovative and Promising Functional Food

Contact Info

Product

Resources

About