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Journal articles on the topic 'Spray drying'

Author: Grafiati

Published: 4 June 2021

Last updated: 25 July 2025

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1

Dhruvi, Panchal, and Patel* Jaini. "SPRAY-DRIED DISPERSION TECHNOLOGY NOVEL TECHNIQUES FOR FLOW PROPERTY AND SOLUBLITY ENHANCEMENT." World Journal of Pharmaceutical Science and Research 2, no. 3 (2023): 01–12. https://doi.org/10.5281/zenodo.10894262.

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This chapter provides an in-depth review of spray-drying technology and its application to the formulation of poorly water-soluble drugs. In the early part of the chapter, the fundamentals of the process are discussed, including process theory, process components, equipment options, equipment by scale, various feeds, and typical solvent systems. In the latter part of the chapter, the application of spray drying to the formulation of poorly water-soluble drugs is discussed. Particular emphasis is given to spray drying for amorphous solid dispersion systems. The path toward developing an amorpho

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2

BOERSEN, A. C. "Spray drying technology." International Journal of Dairy Technology 43, no. 1 (1990): 5–7. http://dx.doi.org/10.1111/j.1471-0307.1990.tb02754.x.

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3

Piatkowski, M., M. Taradaichenko, and I. Zbicinski. "Flame Spray Drying." Drying Technology 32, no. 11 (2014): 1343–51. http://dx.doi.org/10.1080/07373937.2014.903413.

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4

Bakker-Arkema, F. W. "SPRAY DRYING HANDBOOK." Drying Technology 4, no. 2 (1986): 307–11. http://dx.doi.org/10.1080/07373938608916329.

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5

Johansen Crosby, E. "SPRAY DRYING HANDBOOK." Drying Technology 7, no. 2 (1989): 419–25. http://dx.doi.org/10.1080/07373938908916598.

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6

Baumann, John M., Molly S. Adam, and Joel D. Wood. "Engineering Advances in Spray Drying for Pharmaceuticals." Annual Review of Chemical and Biomolecular Engineering 12, no. 1 (2021): 217–40. http://dx.doi.org/10.1146/annurev-chembioeng-091720-034106.

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Spray drying is a versatile technology that has been applied widely in the chemical, food, and, most recently, pharmaceutical industries. This review focuses on engineering advances and the most significant applications of spray drying for pharmaceuticals. An in-depth view of the process and its use is provided for amorphous solid dispersions, a major, growing drug-delivery approach. Enhanced understanding of the relationship of spray-drying process parameters to final product quality attributes has made robust product development possible to address a wide range of pharmaceutical problem stat

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7

Janna, William S. "Research Needs: Industrial Spray Processes, Spray Drying, and Heat Transfer." Applied Mechanics Reviews 41, no. 10 (1988): 365–70. http://dx.doi.org/10.1115/1.3151870.

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A survey of researchers and of manufacturers of spraying, drying, and spray heat transfer equipment was conducted. Those that responded provided descriptions of processes and devices that need developmental attention. Several of these problems are described here (eg, a unifying theory of how atomization takes place; a method of evaluating the performance of a spray used to dissolve air in water to enhance mass transfer processes; a comprehensive model for predicting heat transfer from high pressure sprays; etc). It is concluded that many research topics can be gleaned from industry as needs de

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8

Christwardana, Marcelinus, and Ifa Miftahushudury. "Evaluation of Drying Air Conditions for Antiozonant Wax Drying Process in the Spray Drying Tower." ASEAN Journal of Chemical Engineering 21, no. 2 (2021): 201. http://dx.doi.org/10.22146/ajche.64352.

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The drying technique of Antiozonant Wax (AOW) using drying air in the spray drying tower has a considerable effect on the produced AOW powder. In this study, the drying air flow rate was measured in such a way that AOW can transform into a powder with a size of 800 mesh. The diameter and height of the spray drying tower are 1 and 6 m, respectively. Meanwhile, the AOW flow rate to the spray drying tower varies from 100 kg/hour to 500 kg/hour. The intake AOW temperature was 70 °C and at the outlet was 40 °C, while the drying air temperatures in and out of the spray drying tower were 30 and 55 °C

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9

Li, Qiting, Longxiang Li, Pufu Lai, et al. "Effects of Different Drying Methods on Physicochemical Properties and Nutritional Quality of Abalone Bioactive Peptides." Molecules 30, no. 7 (2025): 1516. https://doi.org/10.3390/molecules30071516.

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This study conducted a systematic comparison of four drying methods (vacuum freeze-drying, spray drying, spray freeze-drying, and hot air drying) on abalone bioactive peptides, investigating their effects on physicochemical properties and nutritional composition. Scanning electron microscopy revealed distinct morphological characteristics: hot-air-dried samples showed compact structures with large particles, and vacuum-freeze-dried samples exhibited flaky morphology, while spray-freeze-dried and spray-dried samples demonstrated advantageous smaller particle sizes. Spray freeze-drying achieved

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10

Nguyen Hong, Son, Duong Vu Binh, Giang Dang Truong, Hiep Nguyen Hoang, Hien Pham Van, and Diep Nguyen Trong. "Study on preparation of black shallot dried extracts by spray drying method." VietNam Military Medical Unisversity 47, no. 5-2022 (2022): 167–79. http://dx.doi.org/10.56535/jmpm.e20220517.

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Objectives: Development of a preparation process for black shallot dry extracts by the spray-drying method. Materials and methods: Preparation of black shallot extract by hot extraction method with 50% EtOH; preparation of dried extracts from black shallot extract by spray drying method, quantification of cycloalliin by HPLC; investigating the factors affect the yield and quality parameters of dried extracts. Results: Evaluated and selected suitable conditions to prepare dried black shallot powder by spray drying method, including excipients AE/HPMC E6 (50/50), TD/CR ratio: 25%, temperature sp

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11

Khairani,, Mahfuzatul, Tuty Anggraini, and Fauzan Azima. "Research Trends and Applications of Spray Drying Technology in Probiotics: Bibliometric Analysis." International Journal of Research and Scientific Innovation XI, no. VIII (2024): 1487–91. http://dx.doi.org/10.51244/ijrsi.2024.1108115.

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Spray drying is a key method for producing stable and viable probiotic powders for food and pharmaceutical applications. This study optimized spray drying parameters to maintain probiotic viability, including inlet temperature, feed rate, and protective agents. The findings revealed that microencapsulation with biopolymers, such as alginate and proteins, significantly enhances probiotic stability during spray drying. Recent innovations in encapsulating materials and combining spray drying with other preservation methods further improve probiotic efficacy. This research underscores the importan

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Sun, Jialei, Wenjing Cai, Yu Wang, Haiyue Niu, Xi Chen, and Xue Han. "The Effect of Decreased Ca++/Mg++ ATPase Activity on Lactobacillus delbrueckii subsp. bulgaricus sp1.1 Survival during Spray Drying." Foods 12, no. 4 (2023): 787. http://dx.doi.org/10.3390/foods12040787.

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Compared with the commonly used technique of freeze-drying, spray drying has lower energy costs. However, spray drying also has a fatal disadvantage: a lower survival rate. In this study, the survival of bacteria in a spray-drying tower decreased as the water content was reduced. The water content of 21.10% was the critical point for spray drying Lactobacillus delbrueckii subsp. bulgaricus (L. bulgaricus) sp1.1 based on sampling in the tower. Based on the relationship between the moisture content of spray drying and the survival rate, the water content of 21.10% was also the critical point for

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13

Jayaprakash, Preethi, Claire Gaiani, Jean-Maxime Edorh, et al. "Comparison of Electrostatic Spray Drying, Spray Drying, and Freeze Drying for Lacticaseibacillus rhamnosus GG Dehydration." Foods 12, no. 16 (2023): 3117. http://dx.doi.org/10.3390/foods12163117.

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Spray drying (SD) is extensively used to encapsulate lactic acid bacteria in large-scale industrial applications; however, bacteria combat several harms that reduce their viability. In this study, a novel technique called electrostatic spray drying (ESD) was used to explore the benefits and disadvantages of using electrostatic charge and lower temperatures in the system. Freeze drying (FD) was used as a reference. The effect of different encapsulation agents, like maltodextrin, arabic gum, and skim milk, on the viability of Lacticaseibacillus rhamnosus GG (LGG) was investigated. The initial ce

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14

Liu, Qian, Nazimah Hamid, Ye Liu, et al. "Bioactive Components and Anticancer Activities of Spray-Dried New Zealand Tamarillo Powder." Molecules 27, no. 9 (2022): 2687. http://dx.doi.org/10.3390/molecules27092687.

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Tamarillo fruit contains many phytochemicals that have beneficial therapeutic and nutritional properties. Spray-drying is widely used to preserve fruit puree in powder form. However, to obtain high-quality fruit powder, the optimisation of spray-drying conditions is necessary, as a high drying temperature can damage sensitive bioactive compounds. This study investigated the effects of spray-drying on the microstructure, polyphenolics, total flavonoids, total carotenoids, antioxidant activity, and anticancer capacity of tamarillo powder. Response surface methodology (RSM) was used to optimise t

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15

Nurwanto, Nurwanto. "Metode Pengeringan Sari Pandan (Pandanus amaryllifolius) untuk Meningkatkan Kualitas Bubuk Sari Pandan." Indonesian Journal of Laboratory 4, no. 3 (2022): 107. http://dx.doi.org/10.22146/ijl.v4i3.70158.

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Sari pandan merupakan hasil ekstraksi daun pandan. Sari pandan siap pakai yang beredar di Indonesia mayoritas berbentuk pasta, yang memiliki beberapa kelemahan, diantaranya mudah rusak, lengket, dan susah ditakar. Pembuatan sari pandan dalam bentuk bubuk diharapkan dapat meningkatkan mutu sari pandan. Metode yang digunakan dalam penelitian ini adalah pengeringan spray drying dan pengeringan vakum. Pengujian kadar air menunjukkan bahwa sari pandan yang dibuat dengan metode spray drying memiliki kadar air yang lebih rendah daripada metode pengeringan vakum. Pengamatan sifat fisik sari pandan dal

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16

Herawati, E. R. N., A. Ferisiantosa, A. Ningrum, H. K. Hendrasty, I. Suppavorasatit, and U. Santoso. "Physicochemical and functional characteristics of egg white powder as affected by pre-treatment and drying methods." Food Research 8, no. 5 (2024): 365–72. http://dx.doi.org/10.26656/fr.2017.8(5).178.

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Egg white is often regarded as a high-quality protein source that contains all essential amino acids required by humans. A fresh egg in liquid form has a short shelf life, thus drying it into powder can be the best alternative for a longer short life. This research aimed to evaluate the physicochemical and functional characteristics of egg white powder (EWP) as affected by pasteurization as pre-treatment and drying methods. There were six treatments in the preparation of EWP, i.e., pasteurization, unpasteurization and combined with three drying methods (spray-, cabinet-, or freeze-drying). The

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17

İşleroğlu, Hilal, İzzet Türker, Banu Koç, and Mehmet Tokatlı. "Drying of Biotechnological Materials: Spray-Freeze Drying." Pamukkale University Journal of Engineering Sciences 24, no. 7 (2018): 1393–402. http://dx.doi.org/10.5505/pajes.2017.40374.

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18

Makarov, Anatolii, Mykhailo Senchuk, Andrii Khodos, and Mykhailo Kyrienko. "Improving the efficiency and reliability of the spraying units for drying dairy products." Ventilation, Illumination and Heat Gas Supply 51 (May 6, 2025): 6–33. https://doi.org/10.32347/2409-2606.2024.51.6-33.

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The study and calculation methodologies for spray drying units used in the production of dry dairy products have been analyzed as one of the most effective and widely adopted methods in drying practice. The directions for improving the efficiency and reliability of spray drying installations are discussed through the enhancement of their technological schemes, specifically transitioning from a single-stage to a three-stage drying process. The reliability of the spray drying unit's operation is confirmed by preventing the accumulation of moist product on the walls of the drying chamber, achieve

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19

Hanidah, In-In, Annisa Indah Kirana, Bambang Nurhadi, and Debby Moody Sumanti. "The Functionality of Probiotic Bacteria Microencapsulation by Spray Drying: A Literature Review." Industria: Jurnal Teknologi dan Manajemen Agroindustri 10, no. 3 (2021): 274–82. http://dx.doi.org/10.21776/ub.industria.2021.010.03.8.

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Probiotic-based products are associated with many health benefits. The viability of probiotics is necessary to provide health benefits, but it is lost during processing, storage, and gastrointestinal tract. The viability of probiotics can be maintained by applying the spray drying encapsulation technique. This review article discusses probiotic bacteria, encapsulant ingredients, the principle of spray drying in microencapsulation, and the functional properties of spray drying probiotic microcapsules. This article uses a non-research method with a literature review of various sources such as re

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Silveira, Arlan Caldas Pereira, Ítalo Tuler Perrone, Paulo Henrique Rodrigues Júnior, and Antônio Fernandes de Carvalho. "Spray drying: a review." Revista do Instituto de Laticínios Cândido Tostes 68, no. 391 (2013): 51–58. http://dx.doi.org/10.5935/2238-6416.20130020.

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21

Editorial, Equipo. "Spray Drying for Ceramics." Materiales de Construcción 7, no. 081 (2016): 53. http://dx.doi.org/10.3989/mc.1957.v07.i081.2101.

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22

Lukasiewicz, Stanley J. "Spray-Drying Ceramic Powders." Journal of the American Ceramic Society 72, no. 4 (1989): 617–24. http://dx.doi.org/10.1111/j.1151-2916.1989.tb06184.x.

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23

Mansouri, S., V. Suriya Hena, and M. W. Woo. "Narrow tube spray drying." Drying Technology 34, no. 9 (2016): 1043–51. http://dx.doi.org/10.1080/07373937.2015.1091355.

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24

I Ré, M. "MICROENCAPSULATION BY SPRAY DRYING." Drying Technology 16, no. 6 (1998): 1195–236. http://dx.doi.org/10.1080/07373939808917460.

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25

Masters, Keith. "FULL CONTAINMENT SPRAY DRYING." Drying Technology 17, no. 10 (1999): 2341–48. http://dx.doi.org/10.1080/07373939908917687.

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26

Dolinsky, A. A. "HIGH-TEMPERATURE SPRAY DRYING." Drying Technology 19, no. 5 (2001): 785–806. http://dx.doi.org/10.1081/drt-100103770.

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27

Zbiciński, Ireneusz, and Marcin Piątkowski. "Spray Drying Tower Experiments." Drying Technology 22, no. 6 (2004): 1325–49. http://dx.doi.org/10.1081/drt-120038732.

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28

Wanning, Stefan, Richard Süverkrüp, and Alf Lamprecht. "Pharmaceutical spray freeze drying." International Journal of Pharmaceutics 488, no. 1-2 (2015): 136–53. http://dx.doi.org/10.1016/j.ijpharm.2015.04.053.

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29

Langrish, T. A. G., and D. F. Fletcher. "Spray drying of food ingredients and applications of CFD in spray drying." Chemical Engineering and Processing: Process Intensification 40, no. 4 (2001): 345–54. http://dx.doi.org/10.1016/s0255-2701(01)00113-1.

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30

Shofinita, Dian, Yazid Bindar, Tjokorde Walmiki Samadhi, Najwa Shufia Choliq, and Arwinda Aprillia Jaelawijaya. "Increasing the Yield of Powder and Bioactive Materials during Extraction and Spray Drying of Dragon Fruit Skin Extracts." Journal of Engineering and Technological Sciences 53, no. 6 (2021): 210612. http://dx.doi.org/10.5614/j.eng.technol.sci.2021.53.6.12.

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One potential utilization of dragon fruit skin is to produce bioactive materials as natural antioxidants and colorants for the food industry by extraction and spray drying. This study investigated the quality (total phenolic compounds/TPC, betacyanin and betaxanthin contents, and antioxidant activity) of the extracts and spray-dried products, and the quantity (powder yield) obtained by the use of different types and amounts of spray drying agents. Two drying agents were introduced during spray drying, i.e. maltodextrin and whey protein isolate (WPI). The result showed that a lower extraction s

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Ha, Le Thanh, Trung Thanh Nguyen, and Thi Kieu Oanh Vu. "Factor influencing the survivability of Tetragenococcus halophilus CH6-2 in the spray drying process." Vietnam Journal of Science and Technology 61, no. 1 (2023): 47–56. http://dx.doi.org/10.15625/2525-2518/16310.

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In this study, several factors affecting Tetragenococcus halophilus CH6-2 cell survival rate in spray drying process including growth conditions, protective agents, and stress adaption were investigated. T. halophilus CH6-2, which was grown in different media, was mixed with different protective agents or at different ratios of cell concentration to protective agents or was subjected to stress adaption before spray drying. The survival rate after spray drying and after storage was determined. The results showed that skim milk had the strongest protective effect on T. halophilus CH6-2 cells dur

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Vilatte, Anaëlle, Xenia Spencer-Milnes, Harry Oliver Jackson, Saul Purton, and Brenda Parker. "Spray Drying Is a Viable Technology for the Preservation of Recombinant Proteins in Microalgae." Microorganisms 11, no. 2 (2023): 512. http://dx.doi.org/10.3390/microorganisms11020512.

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Microalgae are promising host organisms for the production of encapsulated recombinant proteins such as vaccines. However, bottlenecks in bioprocess development, such as the drying stage, need to be addressed to ensure feasibility at scale. In this study, we investigated the potential of spray drying to produce a recombinant vaccine in microalgae. A transformant line of Chlamydomonas reinhardtii carrying a subunit vaccine against salmonid alphavirus was created via chloroplast engineering. The integrity of the recombinant protein after spray drying and its stability after 27 months storage at

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Mohammed, Nameer Khairullah, Chin Ping Tan, Yazid Abd Manap, Belal J. Muhialdin, and Anis Shobirin Meor Hussin. "Spray Drying for the Encapsulation of Oils—A Review." Molecules 25, no. 17 (2020): 3873. http://dx.doi.org/10.3390/molecules25173873.

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The application of the spray drying technique in the food industry for the production of a broad range of ingredients has become highly desirable compared to other drying techniques. Recently, the spray drying technique has been applied extensively for the production of functional foods, pharmaceuticals and nutraceuticals. Encapsulation using spray drying is highly preferred due to economic advantages compared to other encapsulation methods. Encapsulation of oils using the spray drying technique is carried out in order to enhance the handling properties of the products and to improve oxidation

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TEIXEIRA, P. C., M. H. CASTRO, and R. M. KIRBY. "Death Kinetics of Lactobacillus bulgaricus in a Spray Drying Process." Journal of Food Protection 58, no. 8 (1995): 934–36. http://dx.doi.org/10.4315/0362-028x-58.8.934.

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Survival of Lactobacillus bulgaricus during spray drying was studied at various outlet air temperatures. During spray drying the logarithmic survival ratio decreased with increased outlet air temperature with first-order kinetics; the pseudo-z value for Lactobacillus bulgaricus was 17.3°C. Plots of the death-rate constant for Lactobacillus bulgaricus versus reciprocal outlet temperature during spray drying in skim milk show a curve with two different activation energies (Ea). The calculated Ea values were 33.47 kJ/mol above 70°C and 85.77 kJ/mol below 70°C. Thermodynamic quantities for spray d

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Ma, Yingying, Jin Gao, Wankui Jia, et al. "A Comparison of Spray-Drying and Freeze-Drying for the Production of Stable Silybin Nanosuspensions." Journal of Nanoscience and Nanotechnology 20, no. 6 (2020): 3598–603. http://dx.doi.org/10.1166/jnn.2020.17407.

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Spray-drying and freeze-drying are effective approaches to improve the long-term stability of nanosuspensions. This research explored the effect of spray-drying and freeze-drying techniques on PVP K30-stabilized silybin nanosuspensions. The morphology was observed by scanning electron microscopy (SEM): The spray-dried sample was spherical, and the freeze-dried samples were rodlike with smooth surfaces. The redispersibility was studied via dynamic light scattering (DLS): The size, PDI, and zeta of the spray-dried sample were 133.27 nm, 0.214, and 24.37 mV, respectively; the size, PDI, and zeta

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Niu, Jianzhen, Binfan Zhao, Xiujin Guo, and Tao Yin. "Effects of Vacuum Freeze-Drying and Vacuum Spray-Drying on Biochemical Properties and Functionalities of Myofibrillar Proteins from Silver Carp." Journal of Food Quality 2019 (August 4, 2019): 1–8. http://dx.doi.org/10.1155/2019/9457835.

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Fish protein powders were produced from silver carp myofibrillar proteins using vacuum freeze-drying and vacuum spray-drying. Biochemical properties and functionalities of freeze-dried and spray-dried powders were determined. The myofibrillar proteins were partially denatured under both the drying methods which were evidenced by the increase of free sulfhydryl content, surface hydrophobicity, and intrinsic fluorescence while the decrease of the Ca2+-ATPase activity and percentage of the α-helical structure. With respect to vacuum freeze-drying, the proteins were denatured to a higher degree by

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Le, Man Van Viet, and Minh Van Vuong. "OPTIMIZATION OF TECHNOLOGICAL PARAMETERS IN THE SPRAY DRYING OF COCONUT MILK POWDER WITH HIGH FAT CONTENT." Science and Technology Development Journal 12, no. 4 (2009): 68–74. http://dx.doi.org/10.32508/stdj.v12i4.2234.

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This research focuses on the spray drying of coconut milk powder with high fat content (50% of dry weight). The spray drying was carried out by Mobile Minor TM 2002 systems (Niro, Denmark). The influence of different technological parameters on the spray drying was examined. The central composite design method was used for operation optimization. Some optimal technological parameters of the spray drying were as follows: feed concentration: 24% weight/ weight (w/w); inlet and outlet temperatures of drying agent: 155+2°C and 75+2°C, respectively; pump rate of feed: 1.6L/h and rotary speed of ato

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Díaz-Montes, Elsa. "Advances in the Preservation of Plant-Based Pigments via Spray Drying—A Systematic Review." Processes 13, no. 3 (2025): 663. https://doi.org/10.3390/pr13030663.

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Natural pigments derived from plant sources are notable not only for their vibrant colors but also for their nutritional value and proven biological activities. Spray drying has emerged as an efficient and cost-effective encapsulation technique, offering significant advantages such as enhanced stability, improved handling properties, and protection against degradation. The diverse range of natural wall materials (e.g., polysaccharides, proteins, and lipids) and the variability in spray drying operating conditions provide numerous possibilities to optimize encapsulation processes. The aim of th

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Koç, Mehmet, and Figen Kaymak-Ertekin. "Şeker İçeriği Yüksek Gıdaların Püskürtülerek Kurutulması: Ürün Kazanımı ve Toz Ürün Özelliklerinin Geliştirilmesi." Turkish Journal of Agriculture - Food Science and Technology 4, no. 5 (2016): 336. http://dx.doi.org/10.24925/turjaf.v4i5.336-344.584.

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Spray drying is the most preferred drying method to produce powdered food in the food industry and it is also widely used to convert sugar-rich liquid foods to a powder form. During and/or after spray drying process of sugar-rich products, undesirable situation was appeared such as stickiness, high moisture affinity (hygroscopicity) and low solubility due to low molecular weight monosaccharides that found naturally in the structure. The basis of these problems was formed by low glass transition temperature of sugar-rich products. This review gives information about the difficulties in drying o

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Himmetagaoglu, Ahsen Burcin, Serap Berktas, Mustafa Cam, and Zafer Erbay. "Optimisation of spray drying process in microencapsulated cream powder production." Journal of Dairy Research 87, no. 3 (2020): 375–78. http://dx.doi.org/10.1017/s0022029920000795.

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AbstractIn this Research Communication we describe the optimisation of spray drying conditions in the production of microencapsulated cream powder. Oil-in-water emulsions were prepared using maltodextrin (18 DE) and sodium caseinate as wall materials (with the total wall material per total solid content ratio of 30%) and then converted into powder by spray drying. Response surface methodology was used to optimise the factors of spray drying system i.e. inlet drying temperature, feed flow rate, and aspiration rate, where the levels were in the range of 150–190°C, 9–30 ml/min, and 50–100%, respe

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Santiz-Gómez, José Alfredo, Miguel Abud-Archila, Víctor Manuel Ruíz-Valdiviezo, Yazmin Sánchez-Roque, and Federico Antonio Gutiérrez-Miceli. "Totipotency of Daucus carota L. Somatic Cells Microencapsulated Using Spray Drying Technology." Plants 10, no. 11 (2021): 2491. http://dx.doi.org/10.3390/plants10112491.

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The carrot is considered a model system in plant cell culture. Spray drying represents a widely used technology to preserve microorganisms, such as bacteria and yeasts. In germplasm conservation, the most used methods are freeze drying and cryopreservation. Therefore, the aim of this work was to evaluate the effect of spray drying on the viability and totipotency of somatic carrot cells. Leaf, root and stem explants were evaluated to induce callus with 2 mg/L of 2,4-dichlorophenoxyacetic acid (2,4-D). Calli obtained from the stem were cultivated in a liquid medium with 1 mg/L of 2,4-D. Cell su

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Işik, Sinem, and Cengiz Yildiz. "A new spray dryer supported with freely rotatable propellers enables more efficient drying of milk samples." Thermal Science, no. 00 (2021): 205. http://dx.doi.org/10.2298/tsci210223205i.

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A new type of spray dryer was developed for drying milk and the like efficiently. To this end, freely rotatable propellers powered with air-flow were placed in the drying chamber to increase thermal efficiency and the product yield in the newly developed spray dryer (DSD). Milk samples were dried in both the developed system and a standard spray dryer (SSD) to compare thermal efficiencies and product yields of each. It was observed that the propellers placed in the drying chamber of the developed spray dryer (DSD) had caused a change in the flow direction of the drying air, decreased the tempe

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Sobulska, Mariia, Pawel Wawrzyniak, and Meng Wai Woo. "Superheated Steam Spray Drying as an Energy-Saving Drying Technique: A Review." Energies 15, no. 22 (2022): 8546. http://dx.doi.org/10.3390/en15228546.

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Drying is an extremely energy-intensive process. Superheated steam as a drying medium can improve the energy efficiency of the drying processes. In superheated steam drying, waste heat can be recovered by condensing the exhaust steam or raising its specific enthalpy. Spray drying is widely used in industry, even though its energy efficiency is often low. Substitution of air by superheated steam as a drying medium in a spray dryer may reduce the energy consumption of the drying process by 20–30%; moreover, if excess steam generated by moisture evaporation is upgraded to a higher temperature lev

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Noor Hafiza, Harun, Abdul Aziz Azila, Wan Zamri Wan Mastura, Yaakob Harisun, and Aziz Ramlan. "Thermal Effect of the Spray Drying Process on the Quality of Tongkat Ali Extract." Advanced Materials Research 1133 (January 2016): 612–16. http://dx.doi.org/10.4028/www.scientific.net/amr.1133.612.

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The effect of heat on the quality of spray dried Tongkat Ali extract was investigated at three different air inlet temperatures (100°C, 180°C and 2200C). Response surface methodology employing the Box-Behnken Design was employed to hunt for the optimum operating conditions at these temperatures. Good retentions of eurycomanone, total polysaccharides and glycosaponins were exhibited during the spray drying process. However, protein was found to be susceptible to thermal degradation during the spray drying process. Use of high air inlet temperatures (i.e. 1800C and 2200C) in spray drying led to

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Chen, Weijun, Hoi Tung Chiu, Ziqian Feng, Evelyne Maes, and Luca Serventi. "Effect of Spray-Drying and Freeze-Drying on the Composition, Physical Properties, and Sensory Quality of Pea Processing Water (Liluva)." Foods 10, no. 6 (2021): 1401. http://dx.doi.org/10.3390/foods10061401.

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Spray-drying and freeze-drying can extend the shelf life and improve the transportability of high-nutritional foods such as Liluva (processing water of legumes). Nonetheless, the effects of these processes on nutrition, physiochemical properties, and sensory quality are unknown. In this study, particle sizes, protein profiles, colour, and preliminary sensory profile of pea powder samples were determined by Mastersizer 3000, protein gels, chroma meter, and 9-point hedonic scale, respectively. Results indicated that no significant difference was found in the molecular weight distribution of prot

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Ankeli, J. A., O. G. Igbum, and F. G. Okibe. "Comparative Effects of Drying Methods on Physicochemical Properties of Puree Blends of Some Indigenous Varieties of Watermelon (<i>Citrullus lanatus</i>), Orange (<i>Citrus sinensis</i>) and Mango (<i>Mangifera indica</i>) Fruits." Journal of Agriculture, Aquaculture, and Animal Science 2, no. 1 (2025): 15–29. https://doi.org/10.69739/jaaas.v2i1.214.

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This study evaluates the comparative effects of freeze-drying and spray-drying methods on the physicochemical properties of composite fruit puree powders produced from local varieties of watermelon (Citrullus lanatus), orange (Citrus sinensis), and mango (Mangifera indica) in Benue State, Nigeria. Composite formulations were developed by blending fruit purees in ratios of 50% watermelon, 30% orange, and 20% mango. Freeze-drying and spray-drying methods were employed to produce powders, which were subsequently analyzed for proximate composition, sensory attributes, and physicochemical propertie

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Neelam, Kumari, Verma Ranjana, Chauhan Nilakshi, and Bhat Farhan Mohiuddin. "Effect of Spray Drying on Physico-Chemical and Functional Properties of Food Component Utilizing Different Carriers as Encapsulating Agents." Journal of Food Science and Nutrition Therapy 10, no. 1 (2024): 077–84. http://dx.doi.org/10.17352/jfsnt.000053.

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A common method for preserving fruit and vegetable juices in powder form is spray drying. Achieving high-quality fruit and vegetable powders is the main goal, which necessitates optimising spray drying conditions. Sensitive bioactive compounds are harmed by high drying temperatures; however, carrier agents shield these compounds, and other spray-drying-related variables impact the product’s physicochemical and microstructural characteristics. Encasing liquids into powders through spray drying is a popular and affordable method that can enhance product handling and preserve food constituents li

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Pang, Yuqi, Xu Duan, Guangyue Ren, and Wenchao Liu. "Comparative Study on Different Drying Methods of Fish Oil Microcapsules." Journal of Food Quality 2017 (2017): 1–7. http://dx.doi.org/10.1155/2017/1612708.

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Microencapsulation is widely used to minimize the oxidation of fish oil products. This study compared the effects of different drying methods, for example, spray drying (SD), freeze drying (FD), and spray freeze drying (SFD) on the microencapsulation of fish oil. Spray drying (SD) is the most common method for producing fish oil microcapsules, and it has low operation cost and short processing time, while the product yield and quality are poor. Freeze drying (FD) can be used to produce oil microcapsules with high quality, but it takes long time and high overall cost for drying. Spray freeze dr

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Vongsurakrai, Varatus, and Saiyavit Varavinit. "Effect of Nano Silicon Dioxide on Tablet Properties of Rice Starch." Advanced Materials Research 93-94 (January 2010): 679–82. http://dx.doi.org/10.4028/www.scientific.net/amr.93-94.679.

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Starch-colloidal silicon dioxide mixtures (Era-Tab SP® ) was prepared by co-spray drying and dry mixing methods and the flow ability and tablet properties of both methods were compared in particular with spray dried rice starch (SNR) alone. In co-spray drying, various percentages of rice starch and colloidal silicon dioxide blends were suspended in distilled water and subjected to spray dryer. The dry mixing method was obtained by blending of the colloidal silicon dioxide and spray dried rice starch at various percentages. It was found that co-spray drying of starch-colloidal silicon dioxide m

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Wang, Chuansheng, Tianhao Chang, Huiguang Bian, and Luqi Zhang. "Study on the preparation of graphene oxide/silica/natural rubber latex composites by different processes." Polymers and Polymer Composites 27, no. 3 (2018): 135–42. http://dx.doi.org/10.1177/0967391118819710.

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In this study, the graphene oxide/silica/natural latex composites were prepared by four different processes, including spray sputtering drying method, dry-ice–expansion predispersion method, mechanical stirring method, and traditional drying method. Compared to the other three methods, the spray sputtering method had higher physical mechanical properties and better silica dispersion in the rubber matrix. Meanwhile, the cross-linking density of vulcanizates prepared by the spray sputtering drying method is the largest. Compared with the compound prepared by mechanical stirring, the tensile stre

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