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Advances in spray drying of food products
Author(s) -
REFSTRUP EJNAR
Publication year - 1995
Publication title -
international journal of dairy technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.061
H-Index - 53
eISSN - 1471-0307
pISSN - 1364-727X
DOI - 10.1111/j.1471-0307.1995.tb02466.x
Subject(s) - spray drying , flexibility (engineering) , food products , process engineering , product (mathematics) , dairy industry , food industry , business , biochemical engineering , environmental science , manufacturing engineering , engineering , food science , chemistry , mathematics , chemical engineering , statistics , geometry
This paper discusses the different spray drying concepts available for the food and dairy industry. The advantages and disadvantages of five types of driers are discussed in the light of the present requirements for flexibility with respect to product range and product properties. Recent developments in fines‐return systems and sanitary component design are also discussed.