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Registro Completo |
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Biblioteca(s): |
Embrapa Agroindústria de Alimentos. |
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Data corrente: |
31/12/2023 |
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Data da última atualização: |
17/01/2024 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Autoria: |
SAMBORSKA, K.; SARABANDI, K.; TONON, R. V.; TOPUZ, A.; EROĞLU, E.; KAYMAK-ERTEKIN, F.; ALEKJANI, N.; JAFARI, S. M. |
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Afiliação: |
KATARZYNA SAMBORSKA, Warsaw University of Life Sciences WULS-SGGW, Warsaw, Poland; KHASHAYAR SARABANDI, Zahedan University of Medical Sciences, Zahedan, Iran; RENATA VALERIANO TONON, CTAA; AYHAN TOPUZ, Akdeniz University, Antalya, Turkey; EMRAH EROĞLU, Akdeniz University, Antalya, Turkey; FIGEN KAYMAK-ERTEKIN, University, Izmir, Turkey; NARJES MALEKJANI, University of Guilan, Rasht, Iran; SEID MAHDI JAFARI, University of Agricultural Sciences and Natural Resources, Gorgan, Iran. |
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Título: |
Recent progress in the stickiness reduction of sugar-rich foods during spray drying. |
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Ano de publicação: |
2023 |
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Fonte/Imprenta: |
Drying Technology, v. 41, n. 16, p. 2566-2585, 2023. |
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DOI: |
https://doi.org/10.1080/07373937.2023.2229916 |
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Idioma: |
Inglês |
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Notas: |
Special Issue to Commemorate the 40th Anniversary of Drying Technology. |
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Conteúdo: |
Spray drying of sugar-rich foods causes problems, related mainly to low glass transition temperature, which is manifested by high stickiness, lower drying efficiency, and yield. Thus, a number of research papers have been published recently on this topic. This study summarizes the obtained results and indicates possible future directions. The most popular method to overcome the stickiness problem is still the application of carriers. However, in addition to conventional carriers like maltodextrin and gum Arabic, novel carriers are also being tested. The carriers with additional health-promoting properties are the most interesting group. In the material-science approach the application of proteins as anti-stickiness agents can also be mentioned. Moreover, the raw materials can be modified by membrane techniques to reduce sugar content and increase glass transition temperature. In the process-based approach, the main efforts are mostly focused on decreasing of drying temperature. Currently, the use of dehumidified air has been successfully verified as a possible way to reduce drying temperature. The reduction of stickiness achieved by this method allows to minimize the amounts of carriers added into the feed before spray drying. |
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Palavras-Chave: |
Adesividade; Carriers; Dehumidified air. |
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Thesagro: |
Desumidificação; Pulverização; Secagem; Tecnologia de Alimento. |
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Thesaurus Nal: |
Food technology; Glass transition; Spray drying; Stickiness. |
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Categoria do assunto: |
Q Alimentos e Nutrição Humana |
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Marc: |
LEADER 02326naa a2200361 a 4500
001 2160372
005 2024-01-17
008 2023 bl uuuu u00u1 u #d
024 7 $ahttps://doi.org/10.1080/07373937.2023.2229916$2DOI
100 1 $aSAMBORSKA, K.
245 $aRecent progress in the stickiness reduction of sugar-rich foods during spray drying.$h[electronic resource]
260 $c2023
500 $aSpecial Issue to Commemorate the 40th Anniversary of Drying Technology.
520 $aSpray drying of sugar-rich foods causes problems, related mainly to low glass transition temperature, which is manifested by high stickiness, lower drying efficiency, and yield. Thus, a number of research papers have been published recently on this topic. This study summarizes the obtained results and indicates possible future directions. The most popular method to overcome the stickiness problem is still the application of carriers. However, in addition to conventional carriers like maltodextrin and gum Arabic, novel carriers are also being tested. The carriers with additional health-promoting properties are the most interesting group. In the material-science approach the application of proteins as anti-stickiness agents can also be mentioned. Moreover, the raw materials can be modified by membrane techniques to reduce sugar content and increase glass transition temperature. In the process-based approach, the main efforts are mostly focused on decreasing of drying temperature. Currently, the use of dehumidified air has been successfully verified as a possible way to reduce drying temperature. The reduction of stickiness achieved by this method allows to minimize the amounts of carriers added into the feed before spray drying.
650 $aFood technology
650 $aGlass transition
650 $aSpray drying
650 $aStickiness
650 $aDesumidificação
650 $aPulverização
650 $aSecagem
650 $aTecnologia de Alimento
653 $aAdesividade
653 $aCarriers
653 $aDehumidified air
700 1 $aSARABANDI, K.
700 1 $aTONON, R. V.
700 1 $aTOPUZ, A.
700 1 $aEROĞLU, E.
700 1 $aKAYMAK-ERTEKIN, F.
700 1 $aALEKJANI, N.
700 1 $aJAFARI, S. M.
773 $tDrying Technology$gv. 41, n. 16, p. 2566-2585, 2023.
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Registro original: |
Embrapa Agroindústria de Alimentos (CTAA) |
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