Single droplet drying for optimal spray drying of enzymes and probiotics

Article English OPEN
Schutyser, Maarten A.I.; Perdana, Jimmy; Boom, Remko M.;
(2012)
  • Publisher: Elsevier BV
  • Journal: Trends in Food Science & Technology,volume 27,issue 2,pages73-82 (issn: 0924-2244)
  • Publisher copyright policies & self-archiving
  • Related identifiers: doi: 10.1016/j.tifs.2012.05.006
  • Subject: acid starter cultures | Biotechnology | foods | milk droplets | state | Food Science | enthalpy relaxation | water activity | mechanisms | inactivation kinetics | stability | glass-transition temperature

Spray drying is a mild and cost-effective convective drying method. It can be applied to stabilise heat sensitive ingredients, such as enzymes and probiotic bacteria, albeit in industrial practice for example freeze drying or freezing are often preferred. The reason is ... View more
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