Assessment of differences between products obtained in conventional and vacuum spray dryer
AUTOR(ES)
RAMOS, Fernanda de Melo, OLIVEIRA, Cíntia Carla Melgaço de, SOARES, Ana Silvia Prata, SILVEIRA JUNIOR, Vivaldo
FONTE
Food Sci. Technol
DATA DE PUBLICAÇÃO
19/09/2016
RESUMO
Abstract 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.
Documentos Relacionados
- Evaluation of surfactant activity and emulsifying of Pea protein isolate (Pisum sativum L.) obtained by the spray dryer
- Secagem da biomassa de banana verde em spray dryer
- DesidrataÃÃo de suco de abacaxi probiÃtico por spray dryer
- Biochemical Differences between Products of the Adh Locus in Drosophila
- Processamento de achocolatado de cupuaçu por spray-dryer