Modeling of food drying processes in industrial spray dryers

Oliveira, Hugo Miguel Lisboa; Duarte, M. de L. R.; Cavalcanti‐Mata, Mário Eduardo Rangel Moreira

doi:10.1016/j.fbp.2017.09.006

Cited by 52 publications

(40 citation statements)

References 45 publications

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“…Hence, knowledge of goat milk's powder moisture sorption's isotherms can prove to be useful to predict final powder properties such as moisture content and also avoid product stickiness to the dryer chamber, increase process yield. The combination of heat and mass balances can be used to construct a process design space which is important to support decisions on drying parameters since they critically affect properties of the final solid product (Lisboa, Duarte, & Cavalcanti‐Mata, ).…”

Section: Introductionmentioning

confidence: 99%

Construction of a design space for goat milk powder production using moisture sorption isotherms

Nascimento

Cavalcanti‐Mata

Duarte

et al. 2019

J Food Process Engineering

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Industrialization of goat milk is critical to meet increasing demand. For process optimization and proper preservation of the product, information given by sorption isotherms can be fundamental. Therefore, the objective of this work was to determine the sorption isotherms of the goat milk powder and use that information to build a design space for the spray drying process. By fitting different mathematical models (GAB, Cavalcanti Mata, Thompson, and Oswin) to the experimental data, thermodynamic data was also determined as a function of equilibrium water content. The results allowed the construction of a phase diagram based on glass transition temperatures, and moisture content of 2.40% at the monolayer which provided a reference for the range of stability of water activity and a target for the final moisture content. By determination of net isosteric heat, it is clear that the values of energy for drying goat milk beyond the monolayer moisture content is much higher than for pure water vaporization enthalpy. Finally, using the fitted GAB model it was possible to construct a design space for the spray drying process of goat milk, and optimal spray drying parameters were determined. Practical Applications The construction of a production design space is critical for process scale‐up. On our work, we developed a new method to build such design space using the information provided by the moisture sorption isotherm and a fundamental model for the spray drying process. Therefore, a theoretical design space can be built with minimal resources which can be very useful for new products.

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Section: Introductionmentioning

confidence: 99%

Construction of a design space for goat milk powder production using moisture sorption isotherms

Nascimento

Cavalcanti‐Mata

Duarte

et al. 2019

J Food Process Engineering

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“…A first-order polynomial model was fitted to the experimental data (Equation (11)) to better understand the impact of process variables on the moisture content. MC = 7.081+0.077 × F atom −0.104 × G−0.118 × F atom ×G, R 2 = 78.13% (11) where WC is the moisture content (%). Gelatin concentration presented a significant effect on moisture content.…”

Section: Moisture Contentmentioning

confidence: 99%

Production of Probiotic Passion Fruit (Passiflora edulis Sims f. flavicarpa Deg.) Drink Using Lactobacillus reuteri and Microencapsulation via Spray Drying

Monteiro

Beserra

Oliveira

et al. 2020

Foods

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Probiotic foods offer many benefits to human health, causing increased interest in the development of new food products that exploit such benefits. However, traditional dairy foods are being replaced by other non-dairy foods to provide additional sources of benefits provided by bioactive molecules. Therefore, the objective of the present work was to study the production process of a probiotic fruit drink and then microencapsulate the probiotic pulp to stabilize the drink further. Passion fruit pulp (Passiflora edulis Sims f. flavicarpa Deg.) was fermented with Lactobacillus reuteri under different temperature conditions in combination with different pHs to find the best fermentation conditions. Different from dairy sources, the optimal conditions for the growth of Lactobacillus reuteri in the passion fruit pulp were found to be 30 °C at pH 3.18, where phenolic compounds could also be used as a secondary metabolic pathway. Spray-drying was performed using different conditions for microencapsulation. Process yields and Lactobacillus reuteri survival showed the dependency of droplet sizes, whereas phenolic compound retention was increased when higher amounts of gelatin were used. Therefore, the development of a new food product comprising a powdered fruit pulp rich in probiotic and phenolic compounds was possible.

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“…In the literature, CFD works have not been validated. So, projected data by such studies can hardly be used in a large scale [16]. There have been some studies on optimization of cabinet drying chamber design for uniform air flow and temperature distribution.…”

Section: Fig 1 Cabinet Tray Dryermentioning

confidence: 99%

Numerical Simulation of air Temperature and air flow Distribution in a Cabinet tray Dryer

Dasore¹,

Konijeti²

2019

IJITEE

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The quality of dried product can be enhanced in cabinet tray dryers through a uniform distribution of drying air flow and temperature. In this work, a numerical investigation is conducted to examine the consequence of air movement on the quality of product dried in a convective tray dryer. The temperature and velocity contours of air in the drying chamber are numerically determined for three different geometries of cabinet tray dryer and are compared. A good harmony is found between the predicted data from CFD and experimental data from the literature. This work will enable us to optimize the drying chamber design for uniform dispersal of air flow and temperature and to improve quality of dried product for large scale applications

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Modeling of food drying processes in industrial spray dryers

Cited by 52 publications

References 45 publications

Construction of a design space for goat milk powder production using moisture sorption isotherms

Construction of a design space for goat milk powder production using moisture sorption isotherms

Production of Probiotic Passion Fruit (Passiflora edulis Sims f. flavicarpa Deg.) Drink Using Lactobacillus reuteri and Microencapsulation via Spray Drying

Numerical Simulation of air Temperature and air flow Distribution in a Cabinet tray Dryer

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