Abstract
Operating conditions in spray drying have a strong infl uence in rehydration of food powders. Moisture content, bulk and tapped density, angle of repose, dispersability, wettability, and microstructure of powders are important in mixing, transport, storage, and rehydration. This work studied the infl uence of three different concentrations of maltodextrin solutions and two spray - drying air temperatures on rehydration and microstructure characteristics of powders. Maltodextrin solutions containing 20%, 30%, and 40% total solids (TS) were subjected to cocurrent two - nozzle atomization spray drying at 140 ° and 249 ° C inlet drying - air temperature, outlet drying - air temperature of 70 ° and 120 ° C, and feed rate of 1.2 L/h. Physical and rehydration properties of maltodextrin powders can be improved when they are obtained by spray - drying solutions at higher temperatures and the highest concentration of feed. High air - drying temperature (249 ° /120 ° C) and high feed concentrations (40% TS) have a strong infl uence on the microstructure of particles produced during spray drying and improved the " instant " properties of powders.
| Original language | English |
|---|---|
| Title of host publication | Water Properties in Food, Health, Pharmaceutical and Biological Systems |
| Subtitle of host publication | ISOPOW 10 |
| Publisher | Wiley-Blackwell |
| Pages | 673-679 |
| Number of pages | 7 |
| ISBN (Print) | 9780813812731 |
| DOIs | |
| State | Published - 14 May 2010 |
Keywords
- Flow properties-depending on drying conditions
- Food drying-complex process
- Food processing-generating products having quality
- Microstructural, physical, rehydration properties-spray drying
- Operating conditions-influencing rehydration of food powders
- Quality, safety-aim in food process