2021
DOI: 10.37591/jotcsta.v8i1.5517
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Atomizers in spray dryers: a review

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“…For food materials, moisture must be reduced to less than 10% to avoid microbial growth that can negatively affect the quality of the dried product (Yilmaz et al 2019, González-Toxqui et al 2020. In spray drying -commonly used in the drying of food, dairy products, inorganic chemicals, ceramic powders and nanoparticles -atomization is the most important step that defines the properties of liquid droplets after spraying, resulting in several forms of the dry product from fine powders to granules (Campos et al 2021).…”
Section: Introductionmentioning
confidence: 99%
“…For food materials, moisture must be reduced to less than 10% to avoid microbial growth that can negatively affect the quality of the dried product (Yilmaz et al 2019, González-Toxqui et al 2020. In spray drying -commonly used in the drying of food, dairy products, inorganic chemicals, ceramic powders and nanoparticles -atomization is the most important step that defines the properties of liquid droplets after spraying, resulting in several forms of the dry product from fine powders to granules (Campos et al 2021).…”
Section: Introductionmentioning
confidence: 99%