Assessment Of Differences Between Products Obtained In Conventional And Vacuum Spray Dryer

dc.creatorRamos
dc.creatorFernanda de Melo; Melgaco de Oliveira
dc.creatorCintia Carla; Prata Soares
dc.creatorAna Silvia; Silveira Junior
dc.creatorVivaldo
dc.date2016
dc.dateout-dez
dc.date2017-11-13T11:35:28Z
dc.date2017-11-13T11:35:28Z
dc.date.accessioned2018-03-29T05:49:35Z
dc.date.available2018-03-29T05:49:35Z
dc.identifierFood Science And Technology. Soc Brasileira Ciencia Tecnologia Alimentos, v. 36, p. 724 - 729, 2016.
dc.identifier0101-2061
dc.identifier1678-457X
dc.identifierWOS:000391654300023
dc.identifier10.1590/1678-457X.09216
dc.identifierhttp://www.scielo.br/scielo.php?pid=S0101-20612016000400724&script=sci_arttext
dc.identifierhttp://repositorio.unicamp.br/jspui/handle/REPOSIP/326641
dc.identifier.urihttp://repositorioslatinoamericanos.uchile.cl/handle/2250/1363647
dc.descriptionIn this work, an experimental unit of a vacuum spray dryer was built. This prototype attempted to combine the advantages of freeze-drying (drying at low temperatures due to vacuum) and spray drying (increase of surface area aiming the improvement of heat transfer efficiency). Maltodextrin solutions were dried in the vacuum operated equipment and in conventional spray dryer. The vacuum spray dryer system allowed obtaining powder at low temperatures due to the lowering of pressure conditions (2-5 kPa) inside the drying chamber. The products obtained in the two systems were characterized and compared for particle size distribution, moisture content, water activity, bulk density and solubility in water. The processes yields were also evaluated and compared. The vacuum spray dryer system allowed the production of larger, more soluble and less dense particles than those obtained in the conventional configuration of the equipment, resulting in drier and, therefore, with lower water activity particles. Thus, the use of the vacuum spray dryer as a drying technique may be an alternative for the production of powder rich in thermosensitive compounds.
dc.description36
dc.description4
dc.description724
dc.description729
dc.languageEnglish
dc.publisherSoc Brasileira Ciencia Tecnologia Alimentos
dc.publisherCampinas
dc.relationFood Science and Technology
dc.rightsaberto
dc.sourceWOS
dc.subjectThermosensitive Compounds
dc.subjectVacuum Spray Dryer
dc.subjectVacuum
dc.subjectMaltodextrin
dc.titleAssessment Of Differences Between Products Obtained In Conventional And Vacuum Spray Dryer
dc.typeArtículos de revistas


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