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 Handbook on Spray
Drying Applications for
Food Industries
 Handbook on Spray
Drying Applications for
Food Industries

Edited by
M. Selvamuthukumaran
CRC Press
Taylor & Francis Group
6000 Broken Sound Parkway NW, Suite 300
Boca Raton, FL 33487-2742

© 2020 by Taylor & Francis Group, LLC

CRC Press is an imprint of Taylor & Francis Group, an Informa business

No claim to original U.S. Government works

Printed on acid-free paper

International Standard Book Number-13: 978-0-8153-6245-6 (Hardback)

This book contains information obtained from authentic and highly regarded sources. Reasonable
efforts have been made to publish reliable data and information, but the author and publisher
cannot assume responsibility for the validity of all materials or the consequences of their use.
The authors and publishers have attempted to trace the copyright holders of all material repro-
duced in this publication and apologize to copyright holders if permission to publish in this form
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 I profoundly thank
God
My Family
My Friends
and
Everyone
Who has inspired, supported, and wholeheartedly
encouraged me to complete this book
 CONTENTS
Preface ix
Editor xi
List of Contributors xiii

1 Spraying Drying: Concept, Application and Its Recent Advances in

Food Processing 1
M. Selvamuthukumaran, Carole Tranchant, and John Shi

2 Drying of Acid and Sugar Rich Foods 31

Vikas Nanda, Ishrat Majid, and Mamta Thakur

3 Spray Drying of Dairy and Cereal Food Products 69

M. Selvamuthukumaran

4 Spray Drying of Antioxidant Rich Foods 87

Anna Michalska Wrocław, Krzysztof Lech

5 Spray Drying of Herbs 113

R. Shalini, S. Induja, and M. Selvamuthukumaran

6 Spray Drying for Production of Food Colors from Natural Sources 133
Mehmet Koç, Feyza Elmas, Ulaş Baysan, Hilal Şahin Nadeem,
Figen Kaymak Ertekin

7 Encapsulation of Flavors by Spray-Drying Techniques 181

Mohebbat Mohebbi and Afshin Faridi

vii
Contents

8 Technical Advancement in Retention of Nutrients during the

Spray-Drying Process 207
Ismail Tontul

9 Technical Advancement for Retention of Probiotic Count during

Spray-Drying Process 249
Sultan Arslan-Tontul

10 Recent Techniques for Packing and Storage of Spray-Dried Food

Products 271
Hilal Şahin Nadeem, Mehmet Koç, Dilara Konuk Takma, Mustafa Duran

11 Quality and Safety Aspects of Spray-Dried Foods 307

Anna Michalska Wrocław, Krzysztof Lech

Index343

viii
 PREFACE
Spray drying is the mechanical process by which materials in liquid form
can be converted into solid form, i.e., powder. This process efficiently
removes moisture present in the solution/slurry. Spray drying is highly
utilized in industry for the production of powdered foods and microcap-
sules, because it is fast, continuous, economical, and easily applicable. It
can be used in the drying of heat sensitive materials. However, the yield
of drying for sugar rich products, such as fruit juice, syrup etc., is low
and it requires careful selection of additives and processing conditions for
effective drying. Spray drying can also be used for microencapsulation of
bioactive food components, volatiles, colorants, and probiotics for several
purposes, such as protecting, controlled release, and increasing efficiency.
Chapter 1 deals with the principle behind the spray-drying process,
the components of a spray dryer, its mode of operation with its advan-
tages and its limitations, classification of spray dryers, and recent tech-
niques adopted in spray-drying systems for drying several different
types of food products. Chapter 2 elaborates on the spray drying of acid
and sugar rich foods for which the drying parameters like inlet/outlet
air temperature, relative humidity of air, and atomizer pressure must be
optimized for better recovery and quality. Several recent approaches in
spray dryer design are also described in this chapter. Chapter 3 deals with
the various spray-drying conditions adopted for preparing spray-dried
food products from dairy sources, such as ice cream powder, milk protein
concentrate ­powder, whey powder, and cheese powder. Cereal sources
also require specialized conditions for spray-drying preparation includ-
ing malt extract powder and malt-based milk food products, which are
widely used in various food processing industries.
In Chapter 4, novel and emerging tools used for spray drying of anti-
oxidant rich products are listed providing insight into the quality changes
that may result from processing and recommendations for better tools
and their future practical applications are indicated. Chapter 5 discusses
the optimal conditions used for the extraction and production of herbal
powders through the use of spray-drying techniques and the problems
encountered during spray drying various herbal powders.
Chapter 6 covers the subjects of the natural colorants from which nat-
ural sources are obtained, the extraction stages of these natural sources,

ix
Preface

the necessity of drying these natural color extracts which have low stabil-
ity, why the most effective drying method is found to be spray drying for
natural colorants, the effect of spray-drying process parameters on the
chemical and physical properties of the powder, the necessity of spray-
drying variable optimization, and related studies are discussed.
In Chapter 7, the encapsulation of flavors through the use of the spray-
drying process is discussed and compared with other encapsulation tech-
niques. The effect of encapsulation efficiency of flavors is discussed with
reference to the use of different carrier agents.
In Chapter 8, the retention of bioactive compounds and the effect of
different parameters on bioactive compounds during spray drying of
juice is reviewed. Retention of bioactive nutrients during microencapsu-
lation by spray drying is also summarized. Moreover, the effect of novel
approaches in spray drying of nutrients is discussed.
Chapter 9 discusses the strategy adopted for retention of nutrients and
survival of probiotic bacteria during the spray-drying process. Chapter 10
focuses on packaging material identification for enhanced product sta-
bility. The safety and quality aspects of manufacturing spray-dried food
products are discussed in Chapter 11.
In a nutshell, this book will benefit entrepreneurs, food scientists,
academicians, and students by providing in-depth knowledge about the
spray drying of foods for quality retention and also for efficient consumer
acceptability.

x
 EDITOR
M. Selvamuthukumaran, PhD is Associate Professor, School of Food
Science & Post Harvest Technology, Institute of Technology, Haramaya
University, Dire Dawa, Ethiopia. He earned his PhD in Food Science from
the University of Mysore, and his master’s in Food Science & Technology
from the Jawaharlal Nehru Agricultural University. His areas of research
include antioxidant rich functional foods, probiotic and prebiotic foods
advanced food processing and preservation techniques.

xi
 CONTRIBUTORS
Sultan Arslan-Tontul Afshin Faridi
Faculty of Agriculture, Department of Food Science and
Department of Food Technology
Engineering Ferdowsi University of Mashhad
Selcuk University (FUM)
Konya, Turkey Mashhad, Iran

Ulaş Baysan S. Induja

Faculty of Engineering, Department of Chemistry
Department of Food Hindustan Institute of Technology
Engineering & Science
Adnan Menderes University Chennai, India
Aydın, Turkey
Mehmet Koç
Mustafa Duran Faculty of Engineering,
Faculty of Engineering, Department of Food
Department of Food Engineering
Engineering Adnan Menderes University
Adnan Menderes University Aydın, Turkey
Aydın, Turkey
Krzysztof Lech
Feyza Elmas The Faculty of Life Sciences
Faculty of Engineering, and Technology, Institute of
Department of Food Agricultural Engineering
Engineering Wrocław University of Life and
Adnan Menderes University Environmental Sciences
Aydın, Turkey Wrocław, Poland

Figen Kaymak Ertekin Ishrat Majid

Faculty of Engineering, Department of Food Technology &
Department of Food Nutrition
Engineering School of Agriculture
Ege University Lovely Professional University
Izmir, Turkey Punjab, India

xiii
Contributors

Mohebbat Mohebbi Dilara Konuk Takma

Department of Food Science and Faculty of Engineering,
Technology Department of Food
Ferdowsi University of Mashhad Engineering
(FUM) Adnan Menderes University
Mashhad, Iran Aydın, Turkey

Hilal Şahin Nadeem Mamta Thakur

Faculty of Engineering, Department of Food Engineering
Department of Food and Tech
Engineering SLIET
Adnan Menderes University Punjab, India
Aydın, Turkey
Ismail Tontul
Vikas Nanda Faculty of Engineering and
Department of Food Engineering Architecture, Department of
and Tech Food Engineering
SLIET Erbakan University
Punjab, India Konya, Turkey

R. Shalini Carole Tranchant

Department of Food Technology Faculty of Health Sciences and
Hindustan Institute of Technology Community Services
& Science Universit de Moncton
Tamilnadu, India Moncton, Canada

John Shi Anna Michalska Wrocław

Guelph Research and Development The Faculty of Biotechnology and
Center Food Science
Agriculture and Agri-Food Department of Fruit, Vegetable and
Canada Plant Nutraceutical Technology
and University of Life and
University of Guelph Environmental Sciences
Ontario, Canada Wrocław, Poland

xiv
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