Assessment of differences between products obtained in conventional and vacuum spray dryer

Autor: Fernanda de Melo Ramos, Cíntia Carla Melgaço de Oliveira, Vivaldo Silveira Junior, Ana Silvia Prata Soares

Publikováno v: Food Science and Technology v.36 n.4 2016
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
Food Science and Technology, Volume: 36, Issue: 4, Pages: 724-729, Published: 19 SEP 2016
Food Science and Technology, Vol 36, Iss 4, Pp 724-729
Food Science and Technology, Iss 0

In this work, an experimental unit of a vacuum spray dryer was built. This prototype attempted to combine the advantages of freeze-drying (drying at low temperatures due to vacuum) and spray drying (increase of surface area aiming the improvement of

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::4350cd822cfded0643f1dd58d827c227
https://doi.org/10.1590/1678-457x.09216

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