Quality and Safety Aspects of Spray-Dried Foods

Authored by: Anna Michalska Wrocław , Krzysztof Lech

Handbook on Spray Drying Applications for Food Industries

Print publication date:  July  2019
Online publication date:  July  2019

Print ISBN: 9780815362456
eBook ISBN: 9780429055133
Adobe ISBN:

10.1201/9780429055133-11

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Abstract

The spray-drying process dehydrates the liquid feed food materials and, at the same time, produces powders as a micronized particle form. It is performed in a hot convective medium, which converts the droplets into fine solid particles (Woo and Bhandari 2013). The quality of spray-dried food powders can be described by selected parameters that fall into different categories. Figure 11.1 indicates the most common categories, which is comprised of parameters that define food powders quality. In general, the quality of such powders, including the spray-dried products can be described on the basis of their physical, chemical, and sensory properties (Koca et al. 2015; Muzaffar et al. 2016). Figure 11.1 Categories of parameters applied for the evaluation of food powder properties.

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