Innovations in Spray Drying Technology: Enhancing Food Processing and Nutritional Preservation

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dc.contributor.authorShubhashish, Sen_US
dc.contributor.authorKumar, Sen_US
dc.contributor.authorRajput, R.en_US
dc.date.accessioned2025-06-18T11:04:53Z
dc.date.available2025-06-18T11:04:53Z
dc.date.issued2025-04
dc.description.abstractSpray drying is an unprecedented technique in the food industry which involves conversion of liquid foods into stable powdered form, allowing enhanced transportability, solubility and stability of temperature-sensitive bioactives. It involves atomization of liquid feed into fine droplets which are rapidly dried by hot air. One of the biggest advantage of this method is its ability to preserve nutrients like vitamins, antioxidants and probiotics because of which this technique is widely applied to dairy products, fruit and vegetable powders, flavour encapsulations and nutraceuticals. For the effective encapsulation and controlled release, it is very essential to select suitable wall materials like gum Arabic and maltodextrin. Compatibility with core materials, emulsification, solubility and viscosity are some of the factors upon which the quality of products depend. Efficiency of the technique is influenced by certain parameters like air temperature, feed composition and method of atomization. Many advancements like nano and electrostatic spray drying have helped in improving precision, energy use and minimizing thermal damage. Computational modeling and real-time monitoring optimize the drying conditions. Though spray drying technology has many benefits,high energy demand and degradation of heat sensitive ingredients are few challenges which require further research and optimization.en_US
dc.identifier.affiliationsUniversity Institute of Agricultural Sciences, Chandigarh University, Mohali-140413, Punjab, Indiaen_US
dc.identifier.affiliationsUniversity Institute of Agricultural Sciences, Chandigarh University, Mohali-140413, Punjab, Indiaen_US
dc.identifier.affiliationsUniversity Institute of Agricultural Sciences, Chandigarh University, Mohali-140413, Punjab, India.en_US
dc.identifier.citationShubhashish S, Kumar S, Rajput R.. Innovations in Spray Drying Technology: Enhancing Food Processing and Nutritional Preservation . European Journal of Nutrition and Food Safety. 2025 Apr; 17(4): 216-228en_US
dc.identifier.issn2347-5641
dc.identifier.placeIndiaen_US
dc.identifier.urihttps://imsear.searo.who.int/handle/123456789/248193
dc.languageenen_US
dc.publisherMs. M. B. Mondalen_US
dc.relation.issuenumber4en_US
dc.relation.volume17en_US
dc.source.urihttps://doi.org/10.9734/ejnfs/2025/v17i41693en_US
dc.subjectSpray dryingen_US
dc.subjectfood processingen_US
dc.subjectmaltodextrinen_US
dc.subjectencapsulationen_US
dc.subjectwall materialsen_US
dc.titleInnovations in Spray Drying Technology: Enhancing Food Processing and Nutritional Preservationen_US
dc.typeJournal Articleen_US
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