Results 331 to 340 of about 2,025,420 (390)

Microencapsulation of food bioactive components by spray drying: A review

, 2021
Spray drying is one of the oldest, most common, and economical techniques typically employed for producing dry powders from flowable feeds which can be a solution, dispersion, or even paste.
T. Furuta, T. Neoh
semanticscholar   +1 more source

Challenges associated with spray drying of lactic acid bacteria: Understanding cell viability loss.

Comprehensive Reviews in Food Science and Food Safety, 2021
Lactic acid bacteria (LAB) cultures used in food fermentation are often dried to reduce transportation costs and facilitate handling during use. Dried LAB ferments are generally lyophilized to ensure high cell viability.
M. T. Moreira, E. Martins, Í. Perrone, Rosângela de Freitas, L. S. Queiroz, Antônio Fernandes de Carvalho   +5 more
semanticscholar   +1 more source

Laboratory-scale superheated steam spray drying of food and dairy products

Drying Technology, 2021
The major limitation of the use of superheated steam spray drying (SHS-SD) for food products is the missing proof of its applicability for heat sensitive materials.
Tobias Linke, J. Happe, R. Kohlus
semanticscholar   +1 more source

Recent initiatives in effective modeling of spray drying

Drying Technology, 2021
Recent initiatives covered in this review can be divided into three broad categories. The first category concerns mathematically describing the spray drying process using a plug-flow model which allows quick what-if evaluations of the process ...
Ramin Razmi, H. Jubaer, M. Krempski-Smejda, M. Jaskulski, Jie Xiao, X. Chen, M. Woo   +6 more
semanticscholar   +1 more source

Spray Drying

2020
When suspensions, aerosols or slurries contain solid particles that cannot be mechanically dried a spray dryer should be employed. Widely spread in food and pharma industry, spray dryers are suitable to ensure low residence time at high temperature. The unit height is designed according to the residual moisture specification by mean of an ODEs system ...
Di Pretoro A., Manenti F.
openaire   +2 more sources

Spray-drying encapsulation of protein hydrolysates and bioactive peptides: Opportunities and challenges

Drying Technology, 2020
In the recent years, extensive research is under way about the use of natural bioactive compounds and production of functional foods to increase community health and reduce the risk of various food-related diseases.
K. Sarabandi, Pouria Gharehbeglou, S. Jafari   +2 more
semanticscholar   +1 more source

Influence of spray-drying conditions on microencapsulation of fish oil and chia oil

Drying Technology, 2020
In the spray drying process, variation of outlet temperatures significantly influence the microencapsulation efficiency of fish oil and chia oil. Oil sprayed at 55 °C showed maximum encapsulation efficiency and minimum peroxide value. FTIR spectra of the
M. Lavanya, T. Kathiravan, J. Moses, C. Anandharamakrishnan   +3 more
semanticscholar   +1 more source

Spray-drying wall materials: relationship with bioactive compounds

Critical reviews in food science and nutrition, 2020
The encapsulation by spray drying is a common method of encapsulation on the food industry. Many biopolymers are described on the literature as wall materials for this purpose.
P. P. S. Coimbra, F. S. N. Cardoso, É. C. A. Gonçalves   +2 more
semanticscholar   +1 more source

Flame Spray Drying

Drying Technology, 2014
This article presents results of preliminary studies on a novel spray drying method; i.e., spray drying with a simultaneous ignition of a sprayed medium, termed Flame Spray Drying (FSD). Preliminary FSD trials were carried out to determine the concentration of a flammable spray component at which flame could be initiated and combustion process ...
M. Piatkowski, M. Taradaichenko, I. Zbicinski   +2 more
openaire   +1 more source