A brief overview of spray drying technology and its potential in food applications
Spray drying is one of the most preferred preservation methods that converts an aqueous feed containing solvent, carrier agent, and food compounds into dry powder with superb physicochemical and functional properties. This paper reviews the fundamental and important operating parameters, product cha...
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| Format: | Article |
| Language: | English |
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Ital Publication
2024
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| Online Access: | http://psasir.upm.edu.my/id/eprint/118045/ http://psasir.upm.edu.my/id/eprint/118045/1/118045.pdf |
| _version_ | 1848867414406594560 |
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| author | Kumoro, Andri Cahyo Wardhani, Dyah Hesti Kusworo, Tutuk Djoko Djaeni, Mohammad Ping, Tan Chin Alhanif, Misbahudin |
| author_facet | Kumoro, Andri Cahyo Wardhani, Dyah Hesti Kusworo, Tutuk Djoko Djaeni, Mohammad Ping, Tan Chin Alhanif, Misbahudin |
| author_sort | Kumoro, Andri Cahyo |
| building | UPM Institutional Repository |
| collection | Online Access |
| description | Spray drying is one of the most preferred preservation methods that converts an aqueous feed containing solvent, carrier agent, and food compounds into dry powder with superb physicochemical and functional properties. This paper reviews the fundamental and important operating parameters, product characteristics, current and potential applications, and techno-economic aspects of spray drying. The key operating parameters should be chosen to achieve the highest spray drying performance in terms of operational efficiency and product quality. A successful spray drying operation is greatly dependent on the feed material properties, the mechanical design of the equipment, and selected operating parameters. This paper also found that water content, water activity, and glass transition temperature are the main parameters that really determine product quality in terms of shelf life and storage conditions of food powder obtained from the spray drying process. Recent advances in the development of new heatless spray drying technology in the manufacture of food flavoring and nutraceuticals are interesting to develop, in addition to the potential to produce nano-sized powders with distinctive properties and the use of superheated steam and carbon dioxide to sterilize products. The appropriate information on spray drying technology featured in this paper is targeted to reinforce researcher and practitioner understanding for widening its applications in pertinent food industries |
| first_indexed | 2025-11-15T14:36:07Z |
| format | Article |
| id | upm-118045 |
| institution | Universiti Putra Malaysia |
| institution_category | Local University |
| language | English |
| last_indexed | 2025-11-15T14:36:07Z |
| publishDate | 2024 |
| publisher | Ital Publication |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | upm-1180452025-06-23T04:49:21Z http://psasir.upm.edu.my/id/eprint/118045/ A brief overview of spray drying technology and its potential in food applications Kumoro, Andri Cahyo Wardhani, Dyah Hesti Kusworo, Tutuk Djoko Djaeni, Mohammad Ping, Tan Chin Alhanif, Misbahudin Spray drying is one of the most preferred preservation methods that converts an aqueous feed containing solvent, carrier agent, and food compounds into dry powder with superb physicochemical and functional properties. This paper reviews the fundamental and important operating parameters, product characteristics, current and potential applications, and techno-economic aspects of spray drying. The key operating parameters should be chosen to achieve the highest spray drying performance in terms of operational efficiency and product quality. A successful spray drying operation is greatly dependent on the feed material properties, the mechanical design of the equipment, and selected operating parameters. This paper also found that water content, water activity, and glass transition temperature are the main parameters that really determine product quality in terms of shelf life and storage conditions of food powder obtained from the spray drying process. Recent advances in the development of new heatless spray drying technology in the manufacture of food flavoring and nutraceuticals are interesting to develop, in addition to the potential to produce nano-sized powders with distinctive properties and the use of superheated steam and carbon dioxide to sterilize products. The appropriate information on spray drying technology featured in this paper is targeted to reinforce researcher and practitioner understanding for widening its applications in pertinent food industries Ital Publication 2024 Article PeerReviewed text en http://psasir.upm.edu.my/id/eprint/118045/1/118045.pdf Kumoro, Andri Cahyo and Wardhani, Dyah Hesti and Kusworo, Tutuk Djoko and Djaeni, Mohammad and Ping, Tan Chin and Alhanif, Misbahudin (2024) A brief overview of spray drying technology and its potential in food applications. Journal of Human, Earth, and Future, 5 (2). pp. 279-305. ISSN 2785-2997 https://hefjournal.org/index.php/HEF/article/view/356 10.28991/hef-2024-05-02-09 |
| spellingShingle | Kumoro, Andri Cahyo Wardhani, Dyah Hesti Kusworo, Tutuk Djoko Djaeni, Mohammad Ping, Tan Chin Alhanif, Misbahudin A brief overview of spray drying technology and its potential in food applications |
| title | A brief overview of spray drying technology and its potential in food applications |
| title_full | A brief overview of spray drying technology and its potential in food applications |
| title_fullStr | A brief overview of spray drying technology and its potential in food applications |
| title_full_unstemmed | A brief overview of spray drying technology and its potential in food applications |
| title_short | A brief overview of spray drying technology and its potential in food applications |
| title_sort | brief overview of spray drying technology and its potential in food applications |
| url | http://psasir.upm.edu.my/id/eprint/118045/ http://psasir.upm.edu.my/id/eprint/118045/ http://psasir.upm.edu.my/id/eprint/118045/ http://psasir.upm.edu.my/id/eprint/118045/1/118045.pdf |