| Autor: |
George, Sony, Thomas, Anish, Kumar, Malladi V. Pavan, Kamdod, Abdul Samad, Rajput, Akanksha, T, Jayasree Joshi, Abdullah, S. |
| Předmět: |
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| Zdroj: |
European Food Research & Technology; Feb2023, Vol. 249 Issue 2, p241-257, 17p |
| Abstrakt: |
The powdered form of various food products, including dairy-based and sugar-rich, is popular in the market due to their ease of processing and instant application. Spray drying is one of the most popular processing techniques to make food powders. The spray-drying process parameters, especially the drying temperatures and feed rate, have a significant influence on the quality attributes (such as color, moisture content, drying yield, wettability, water activity, proximate composition, and nutrient contents) of different food products. Recent studies revealed that at very high inlet/outlet air temperatures, the properties of the powdered products are adversely affected. Furthermore, sticking is a major problem during the spray-drying process. Keeping all these issues, this review focuses on providing insights on the effects of spray-drying process conditions and optimization of these conditions to overcome the problems associated with the process and ultimately obtain the best quality product with longer storage life. [ABSTRACT FROM AUTHOR] |
| Databáze: |
Complementary Index |
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