Nano-spray drying applications in food industry


Suna S., Sinir G., Copur Ö. U.

BULGARIAN CHEMICAL COMMUNICATIONS, cilt.46, ss.137-141, 2014 (SCI-Expanded) identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 46
  • Basım Tarihi: 2014
  • Dergi Adı: BULGARIAN CHEMICAL COMMUNICATIONS
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.137-141
  • Anahtar Kelimeler: Nano-spray dryer, microencapsulation, nanoencapsulation, food
  • Bursa Uludağ Üniversitesi Adresli: Evet

Özet

Transforming a raw material into a suitable product for industrial use is a complex operation including drying processes. One of the most common drying processes is spray drying which produces powder with a defined particle size out of solutions, dispersions and emulsions. It is generally used for pharmaceuticals, food, biotechnology and other industrial materials synthesis. Spray drying has several advantages such as operational flexibility, applicability for heat-sensitive materials, as well as an affordable cost, but it has limitations in particle size, volume and the yield. Nowadays, nanotechnology, which refers to objects that are one-billionth of a meter in diameter, gained importance as a newest application trend in science. Accordingly, nano-spray drying technology was improved to create particles in nanometer range for efficient spray process for small quantities, narrow particle size distribution and highest yields of fine particles. In this review, new technological developments about nano-spray dryers and some of its applications in food industry will be discussed.