Spray-freeze-drying: A novel process for the drying of foods and bioproducts

Ishwarya, S. Padma; Anandharamakrishnan, C.; Stapley, A.G.F.

doi:10.1016/j.tifs.2014.10.008

Cited by 201 publications

(113 citation statements)

References 63 publications

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“…SFD is a two-step process, that is, spray freezing followed by freeze drying of the resultant frozen particles in a freeze drier [10]. Ishwarya et al [24] reported that, compared with other drying technologies, the potential applications in product structure, quality, retention of volatiles, and biologically active compounds of SFD are better. The selection of encapsulation method is governed by important variables, such as the desired size of the microcapsules and the controlled release of oil from microcapsules in foods or in gastrointestinal tract.…”

Section: Introductionmentioning

confidence: 99%

Comparative Study on Different Drying Methods of Fish Oil Microcapsules

Pang

Duan

Ren

et al. 2017

Journal of Food Quality

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Microencapsulation is widely used to minimize the oxidation of fish oil products. This study compared the effects of different drying methods, for example, spray drying (SD), freeze drying (FD), and spray freeze drying (SFD) on the microencapsulation of fish oil. Spray drying (SD) is the most common method for producing fish oil microcapsules, and it has low operation cost and short processing time, while the product yield and quality are poor. Freeze drying (FD) can be used to produce oil microcapsules with high quality, but it takes long time and high overall cost for drying. Spray freeze drying (SFD) is a new method for the preparation of microcapsules, which combines the SD and FD processes to obtain high quality powder. The yield of powder reached 95.07% along with porous structure by SFD. The stability and slow-release property of SFD products were better than those of SD and FD, which showed that SFD improved product storage stability and potential digestibility.

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Section: Introductionmentioning

confidence: 99%

Comparative Study on Different Drying Methods of Fish Oil Microcapsules

Pang

Duan

Ren

et al. 2017

Journal of Food Quality

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“…The expositions on SFD have been quite a few, and they have detailed about the method at great lengths (Claussen, Ustad, Strommen, & Walde, ; Ishwarya, Anandharamakrishnan, & Stapley, ; Leuenberger, ; Wang, Kho, Cheow, & Hadinoto, ). Yet, in brief, SD exposes the feed (mixture of core consisting of the sample of interest, in an solution with the coat material) to a preheated drying chamber, and the feed flows within the chamber (dried in situ ) using hot air blown from top of the chamber, and subsequently, dried microparticles are collected in the collector after passing through the cyclone separator (separating dried particles and the exhaust stream).…”

Section: Introductionmentioning

confidence: 99%

“…Among the numerous methods for SFD, atmospheric spray‐freeze‐drying (ASFD), atmospheric fluidized bed spray‐freeze‐drying (AFBSFD), sub‐atmospheric pressure spray‐freeze‐drying (SASFD) have been described in detail previously (Ishwarya et al, ). Hence, this review would not elaborate on them; rather, it would focus on advancements in recent applications and frontiers in which the technique has been employed in the last few years.…”

Section: Introductionmentioning

confidence: 99%

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Modern frontiers and applications of spray‐freeze‐drying in design of food and biological supplements

Dutta

Moses

Anandharamakrishnan

2018

J Food Process Engineering

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Spray‐freeze‐drying (SFD) is a unique tandem technique combining spray drying (SD) and freeze drying (FD), and exploiting the advantages of both. SFD is particularly suitable for volatiles, biologicals, and food supplements that are sensitive to process extremities of temperature (SD) and time and cost (FD). Although SFD has been an area of interest to scientists for some time, there have been few very interesting investigations in food science in the recent past, which highlight the versatility and utility of this method, and been discussed in this review. The sources for SFD range from flavor ingredients to vegetables, lipids, enzymes, vitamins, and proteins. The extensive research findings in this domain have been collated in this focused review with the objective of providing the readers an essence of the forays made in this technology and the future possibilities it promises. Practical applications Spray‐freeze‐drying is suitable for volatiles, biologicals, and food supplements that are sensitive to process extremities of temperature (spray drying) and time and cost (freeze drying). Applications of SFD range from flavor ingredients to vegetables, lipids, enzymes, vitamins, and proteins. It offers reduced drying time, higher retention of bioactives postdrying, and improved rehydration, which makes it a method of choice. Considering the possibilities that this technique offers, further research on more types of feed is warranted, that would benefit industry and academia both.

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“…This operation is widely used in industries to obtain dried products, and consists of rapid evaporation of water from a sprayed liquid inside a drying chamber. Despite of the positive aspects, the operation can cause the loss of volatile materials and thermal degradation of heat sensitive compounds, due to the high inlet temperatures of the drying chamber (Bhandari, Patel, & Chen, 2008;Ishwarya, Anandharamakrishnan, & Stapley, 2015). Thus, the goal of this work was to produce protein hydrolyzate from the waste from tilapia processing (carcass, head and skin) using enzymatic catalysis and to evaluate the spray drying conditions of the product in an animal nutrition industry.…”

Section: Introductionmentioning

confidence: 99%

<b>Production and spray drying of protein hydrolyzate obtained from tilapia processing by-products

et al. 2016

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ABSTRACT. In the last few decades, the offer of by-products obtained from the processing of tilapia (Oreochromis niloticus) has increased, and the need for developing products with high biological and nutritional values for use in animal nutrition motivated this study. Enzymatic hydrolysis of carcass, head and skin of tilapia was performed, as well as the separation of oil, residual solids and soluble proteins by centrifugation at high temperature and the spray drying of the protein fraction. Factorial designs were employed in the assays to evaluate the operating conditions of the spray dryer (inlet and outlet temperatures and flow rate) and the inclusion of drying aid agents (maltodextrin and calcium carbonate). The spray drying showed the best results with air inlet temperature of 190ºC, outlet temperature of 90ºC, flow rate of 30 L·h -1 including 10% maltodextrin (mass) in the liquid feed as a drying aid. The final powder recovery was higher than 90% and the physical, chemical and microbiological analyses met the Brazilian legal standards.

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Spray-freeze-drying: A novel process for the drying of foods and bioproducts

Cited by 201 publications

References 63 publications

Comparative Study on Different Drying Methods of Fish Oil Microcapsules

Comparative Study on Different Drying Methods of Fish Oil Microcapsules

Modern frontiers and applications of spray‐freeze‐drying in design of food and biological supplements

<b>Production and spray drying of protein hydrolyzate obtained from tilapia processing by-products

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