Spray-freezedrying: A novel process for the drying of foods and bioproducts

Padma Ishwarya, S. and Anandharamakrishnan, C. and Stapley, A. G. F. (2015) Spray-freezedrying: A novel process for the drying of foods and bioproducts. Trends in Food Science and Technology, 41 (2). pp. 161-181.

PDF Trends in Food Science & Technology, Volume 41, Issue 2, February 2015, Pages 161-181.pdf - Published Version Restricted to Registered users only Download (1MB)

Abstract

Spray-freeze-drying (SFD) is an unconventional freeze drying technique that produces uniquely powdered products whilst still including the benefits of conventionally freeze dried products. SFD has potential applications in high value products due to its edge over other drying techniques in terms of product structure, quality, and the retention of volatiles and bioactive compounds. In cases where other drying techniques cannot provide these product attributes, SFD stands out despite the costs and complexities involved. This paper outlines the principles, methods, significant process parameters, particle morphology and quality aspects of SFD. Recent developments in this technique are reviewed including ultrasonic sprayfreeze- drying, the application of computational fluid dynamics and mathematical modelling, and the incorporation of new technologies to improve product quality. In addition, the advantages, limitations and future scope for research in the field of SFD are discussed.

Item Type:	Article
Uncontrolled Keywords:	Spray-freeze-drying, unconventional freeze drying, foods, bioproducts, drying techniques
Subjects:	600 Technology > 08 Food technology > 06 Preservation and Storage > 03 Freeze drying
Divisions:	Food Engineering
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	24 Feb 2016 08:09
Last Modified:	24 Feb 2016 08:09
URI:	http://ir.cftri.res.in/id/eprint/12133

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