Assessment of differences between products obtained in conventional and vacuum spray dryer

Abstract In this work, an experimental unit of a vacuum spray dryer was built. This prototype attempted to combine the advantages of freeze-drying (drying at low temperatures due to vacuum) and spray drying (increase of surface area aiming the improvement of heat transfer efficiency). Maltodextrin s...

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Veröffentlicht in:	Ciência e tecnologia de alimentos 2016-10, Vol.36 (4), p.724-729
Hauptverfasser:	RAMOS, Fernanda de Melo, OLIVEIRA, Cíntia Carla Melgaço de, SOARES, Ana Silvia Prata, SILVEIRA JUNIOR, Vivaldo
Format:	Artikel
Sprache:	eng
Schlagworte:	FOOD SCIENCE & TECHNOLOGY
Online-Zugang:	Volltext
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