chapter  8
30 Pages

Application of Spray Drying Technology for Nutraceuticals and Functional Food Products

Spray drying has been a widely used technique since its invention in 1878 by Samuel Perey. In the modern era, the scope for spray-dried products ranges from

CONTENTS

8.1 Introduction .................................................................................................. 183 8.2 Spray Drying Fundamentals ......................................................................... 186

8.2.1 Main Gas (Aspirator) Atomizing Gas and Other Gases ................... 186 8.2.2 Gas Temperature ............................................................................... 186 8.2.3 Atomization ...................................................................................... 186 8.2.4 Liquid Feed Rate .............................................................................. 187 8.2.5 Liquid Feed Composition ................................................................. 187

8.3 The Issue of Stickiness ................................................................................. 187 8.3.1 Glass Transition Temperature and Moisture ..................................... 188

8.4 Understanding Drying Behavior ................................................................... 189 8.5 Crystallization Behavior ............................................................................... 191 8.6 Amorphous and Crystalline Materials ......................................................... 193 8.7 Creating Engineered Particles Using Spray Drying ..................................... 194 8.8 Carriers and Encapsulation ........................................................................... 199 8.9 Spray Agglomeration ....................................................................................202 8.10 Assessing Powder Characteristics ................................................................203 8.11 Limitations of Spray Drying .........................................................................207 8.12 Concluding Remarks ....................................................................................209 References ..............................................................................................................209

powdered milk, juices, and foods to pharmaceutical drugs and nutraceuticals (Hayashi 1989; Bhandari et al. 1993; Chan and Chew 2003). The demand for spraydried foods in the past several decades has been steadily increasing because of the benefits from spray drying, such as longevity in product shelf life and the ease of convenience in transport and storage of the powdered product form (Hayashi 1989).