Development of indigenous spray dryer to improve the physiochemical properties of food powder

Authors

  • Abid Ali Department of Food Engineering, Faculty of Agriculture and Technology, University of Agriculture Faisalabad, Pakistan
  • Muhammad Waseef National Institute of Food Science & Technology, Faculty of Food, Nutrition and Home Sciences, University of Agriculture Faisalabad, Pakistan
  • Amna Khan National Institute of Food Science & Technology, Faculty of Food, Nutrition and Home Sciences, University of Agriculture Faisalabad, Pakistan
  • Wajeeha Nusrat Food Science and Technology Government College Women University Faisalabad, Pakistan
  • Adan Naeem Food Science and Technology Government College Women University Faisalabad, Pakistan
  • Sheeraz Ahmad Khan Faculty of Food Science & Nutrition, Bahauddin Zakariya University, Multan, Pakistan
  • Muhammad Bilal Rana National Institute of Food Science & Technology, Faculty of Food, Nutrition and Home Sciences, University of Agriculture Faisalabad, Pakistan
  • Afifa Atta Department of Botany, Minhaj University, Lahore, Pakistan

Keywords:

Spray dryer, Physiochemical properties, Food Powder

Abstract

In the Spray Drying process, the particles of solvent and solute can be emulsifying, homogenize and encapsulated for different biochemical reactions. Spray dryer is an instrument which is used to reduce the moisture using hot air in contact with the material. Spray dried products can be protected from bacteria by decreasing their moisture content and the shelf life enhanced of the product. There are four major steps will be kept in mind for designing and fabrication of spray dryer. Material which is used for designing and manufacturing of material used should be food grade and economical. Stainless steel material is used for designing of Spray Dryer, so that contamination can be reduced. During powder formation the different size of particles may coagulate and agglomeration may occur. To avoid from this type of agglomeration malt dextrin will be added. The particle formation has different which hindered the agglomeration.  Atomizer will convert the slurry into droplets, then hot air and slurry becomes in contact in the drying chamber. After that powdered material is collected through the cyclone separator. Temperature, Pressure, particle size, and particle geometry is important factors during spray drying. 

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Published

01-12-2022

How to Cite

Ali , A., Waseef, M., Khan, A., Nusrat, . W., Naeem, A., Khan, S. A., Rana, M. B., & Atta, A. (2022). Development of indigenous spray dryer to improve the physiochemical properties of food powder. International Journal of Health Sciences, 6(S7), 6500–6511. Retrieved from https://sciencescholar.us/journal/index.php/ijhs/article/view/13721

Issue

Vol. 6 No. S7 (2022)

Section

Peer Review Articles
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