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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
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
Editor: Soc Brasileira Ciencia Tecnologia Alimentos
Citation: Food Science And Technology. Soc Brasileira Ciencia Tecnologia Alimentos, v. 36, p. 724 - 729, 2016.
Rights: aberto
Identifier DOI: 10.1590/1678-457X.09216
Date Issue: 2016
Appears in Collections:Unicamp - Artigos e Outros Documentos

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