Innovations in spray drying process for food and pharma industries

K Samborska, S Poozesh, A Barańska… - Journal of Food …, 2022 - Elsevier
The article presents a literature review on modifications and the latest achievements in the
field of spray drying (SD). Although the history of this method of drying dates back to more …

Spray drying technique. I: Hardware and process parameters

K Cal, K Sollohub - Journal of pharmaceutical sciences, 2010 - Elsevier
Spray drying is a transformation of feed from a fluid state into a dried particulate form by
spraying the feed into a hot drying medium. The main aim of drying by this method in …

Effect of spray drying conditions and feed composition on the physical properties of black mulberry juice powder

M Fazaeli, Z Emam-Djomeh, AK Ashtari… - Food and bioproducts …, 2012 - Elsevier
In this study, the effects of some processing parameters on moisture content, water activity,
drying yield, bulk density, solubility, glass transition temperature (Tg), and microstructure of …

A new technique for spray drying orange juice concentrate

AM Goula, KG Adamopoulos - Innovative Food Science & Emerging …, 2010 - Elsevier
A new technique for spray drying concentrated orange juice using dehumidified air as drying
medium and maltodextrin as drying agent was developed. A pilot-scale spray dryer was …

A process for turning pomegranate peels into a valuable food ingredient using ultrasound-assisted extraction and encapsulation

K Kaderides, AM Goula, KG Adamopoulos - Innovative Food Science & …, 2015 - Elsevier
A new method for pomegranate peel application in food industries was developed based on
the ultrasound-assisted extraction of phenolic compounds and their subsequent …

Spray drying for the production of nutraceutical ingredients—a review

R Murugesan, V Orsat - Food and Bioprocess Technology, 2012 - Springer
Contributions of spray drying to food processing applications are increasing as compared to
other conventional drying methods. Spray drying has not only contributed in drying of fluids …

Water sorption isotherms and glass transition temperature of spray dried tomato pulp

AM Goula, TD Karapantsios, DS Achilias… - Journal of Food …, 2008 - Elsevier
Adsorption isotherms of tomato pulp spray dried in dehumidified air were determined at six
temperatures between 20 and 70° C using a gravimetric technique. The data obtained were …

Spray drying of tomato pulp in dehumidified air: II. The effect on powder properties

AM Goula, KG Adamopoulos - Journal of food engineering, 2005 - Elsevier
Tomato powders were produced by spray drying tomato pulp using a modified spray drying
system. Modifications to the original dryer design consisted of connecting the spray dryer …

Evaluation of physicochemical properties of foam mat dried sour cherry powder

E Abbasi, M Azizpour - LWT-Food Science and Technology, 2016 - Elsevier
In this study, the effects of egg white (1, 2 and 3 g/100 g) and methylcellulose (1, 1.5 and 2
g/100 g) were investigated on the density and drainage volume of sour cherry foam. Then …

Integrated processes can turn industrial food waste into valuable food by-products and/or ingredients: The cases of olive mill and pomegranate wastes

AM Goula, HN Lazarides - Journal of Food Engineering, 2015 - Elsevier
Heavy food industry wastes present a constant threat to the environment and a serious
operational problem for the respective food industries. While numerous research works are …