Please use this identifier to cite or link to this item: http://repositorio.unicamp.br/jspui/handle/REPOSIP/326641
Type: Artigo
Title: Assessment Of Differences Between Products Obtained In Conventional And Vacuum Spray Dryer
Author: Ramos
Fernanda de Melo; Melgaco de Oliveira
Cintia Carla; Prata Soares
Ana Silvia; Silveira Junior
Vivaldo
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.
Subject: Thermosensitive Compounds
Vacuum Spray Dryer
Vacuum
Maltodextrin
Editor: Soc Brasileira Ciencia Tecnologia Alimentos
Campinas
Rights: aberto
Identifier DOI: 10.1590/1678-457X.09216
Address: http://www.scielo.br/scielo.php?pid=S0101-20612016000400724&script=sci_arttext
Date Issue: 2016
Appears in Collections:Unicamp - Artigos e Outros Documentos

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