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
Rok vydání: 2016
Předmět:
Zdroj: 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
ISSN: 1678-457X
0101-2061
DOI: 10.1590/1678-457x.09216
Popis: 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 heat transfer efficiency). Maltodextrin solutions were dried in the vacuum operated equipment and in conventional spray dryer. The vacuum spray dryer system allowed obtaining powder at low temperatures due to the lowering of pressure conditions (2-5 kPa) inside the drying chamber. The products obtained in the two systems were characterized and compared for particle size distribution, moisture content, water activity, bulk density and solubility in water. The processes yields were also evaluated and compared. The vacuum spray dryer system allowed the production of larger, more soluble and less dense particles than those obtained in the conventional configuration of the equipment, resulting in drier and, therefore, with lower water activity particles. Thus, the use of the vacuum spray dryer as a drying technique may be an alternative for the production of powder rich in thermosensitive compounds.
Databáze: OpenAIRE
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