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Journal of Food Engineering
Volume 321, 2022, 110960

Innovations in spray drying process for food and pharma industries

Katarzyna Samborskaa, Sadegh Poozeshb, Alicja Baranskaa

Department of Food Engineering and Process Management, Institute of Food Sciences, Warsaw University of Life Sciences - SGGW, Warsaw, Poland.


The article presents a literature review on modifications and the latest achievements in the field of spray drying (SD). Although the history of this method of drying dates back to more than a hundred years ago, and in the case of many products, the process is widely recognized and does not create problems, many others are still looking for new design and technological solutions to reduce energy expenditure, improve the process flow and improve properties of received products. Since early development SD system has evolved in its construction, and currently there are numerous system modifications already available in the market, apart from other being on early implementation or laboratory stage. This paper begins with a brief background of SD and existing technologies. The main part of the paper is devoted for the description of less developed approaches. As was presented, the particular drawbacks of conventional SD system can be overcome by innovative approaches. It is hoped that these added-value features/technologies will find their place in industrial systems to boost the process performance and/or powders properties.

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