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Impact of processing parameters on the quality attributes of spray-dried powders: a review

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Abstract

The powdered form of various food products, including dairy-based and sugar-rich, is popular in the market due to their ease of processing and instant application. Spray drying is one of the most popular processing techniques to make food powders. The spray-drying process parameters, especially the drying temperatures and feed rate, have a significant influence on the quality attributes (such as color, moisture content, drying yield, wettability, water activity, proximate composition, and nutrient contents) of different food products. Recent studies revealed that at very high inlet/outlet air temperatures, the properties of the powdered products are adversely affected. Furthermore, sticking is a major problem during the spray-drying process. Kee** all these issues, this review focuses on providing insights on the effects of spray-drying process conditions and optimization of these conditions to overcome the problems associated with the process and ultimately obtain the best quality product with longer storage life.

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Authors and Affiliations

  1. Department of Chemical Engineering, National Institute of Technology Calicut, Kozhikode, Kerala, India

    Sony George, Anish Thomas, Malladi V. Pavan Kumar & Abdul Samad Kamdod

  2. Department of Chemical Engineering, Indian Institute of Technology, Kharagpur, West Bengal, India

    Akanksha Rajput

  3. Agricultural and Food Engineering Department, Indian Institute of Technology, Kharagpur, West Bengal, India

    Jayasree Joshi T

  4. Department of Food Technology, Saintgits College of Engineering, Kottukulam Hills, Pathamuttom P.O., Kottayam, 686 532, Kerala, India

    S. Abdullah

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George, S., Thomas, A., Kumar, M.V.P. et al. Impact of processing parameters on the quality attributes of spray-dried powders: a review. Eur Food Res Technol 249, 241–257 (2023). https://doi.org/10.1007/s00217-022-04170-0

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  • DOI: https://doi.org/10.1007/s00217-022-04170-0

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