Spray freeze drying - A synergistic drying technology and its applications in the food industry to preserve bioactive compounds.
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| Title: | Spray freeze drying - A synergistic drying technology and its applications in the food industry to preserve bioactive compounds. |
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| Authors: | Chhabra, Nisha1 (AUTHOR), Arora, Mehak2 (AUTHOR), Garg, Diksha1,3 (AUTHOR) diksha.garg1232@gmail.com, Samota, Mahesh Kumar1,4 (AUTHOR) mahesh.iari1@gmail.com |
| Source: | Food Control. Jan2024, Vol. 155, pN.PAG-N.PAG. 1p. |
| Subjects: | Spray drying, Food preservation, Bioactive compounds, Food dehydration, Freeze-drying |
| Abstract: | In the food industry, drying is a crucial unit process for extending product shelf life. Many methods are available for drying of foods but spray drying and freeze drying have been widely adopted for industrial drying of a variety of heat-sensitive foods keeping in mind the drying efficiency as well as retention of nutritive components of foods. More recently a novel cutting-edge technique spray freeze drying (SFD) has started evolving in the food sector to accomplish this highly significant unit operation of drying. The advantages of traditional freeze-drying and spray-drying methods are combined in this process. This article explains various spray freeze-drying methods, both new and old, based on a number of factors, particularly the chilling medium and atomization settings. The method with freeze drying and spray drying is then compared, particularly in terms of the morphology and other significant characteristics of the final product obtained. The article also covers how this technology is used in the food sector to preserve bioactive compounds, which serves as confirmation for the comparison made above in terms of data pertaining to the obtained end goods. A brief description is given for its applications in food industry where it first evolved. The technology's scope and potential difficulties have finally been briefly covered. The review was put together using data from roughly ten years' worth of research and analysis in the area of this unique technology. • Spray freeze drying (SFD) is a novel technology for drying heat-sensitive materials. • SFD preserves the degradation of bioactive compounds during drying. • SFD has different applications in the food and pharmaceutical industry. [ABSTRACT FROM AUTHOR] |
| Copyright of Food Control is the property of Elsevier B.V. and its content may not be copied or emailed to multiple sites without the copyright holder's express written permission. Additionally, content may not be used with any artificial intelligence tools or machine learning technologies. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.) | |
| Database: | Engineering Source |
| FullText | Text: Availability: 0 |
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| Header | DbId: egs DbLabel: Engineering Source An: 172347147 AccessLevel: 6 PubType: Academic Journal PubTypeId: academicJournal PreciseRelevancyScore: 0 |
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| Items | – Name: Title Label: Title Group: Ti Data: Spray freeze drying - A synergistic drying technology and its applications in the food industry to preserve bioactive compounds. – Name: Author Label: Authors Group: Au Data: <searchLink fieldCode="AR" term="%22Chhabra%2C+Nisha%22">Chhabra, Nisha</searchLink><relatesTo>1</relatesTo> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22Arora%2C+Mehak%22">Arora, Mehak</searchLink><relatesTo>2</relatesTo> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22Garg%2C+Diksha%22">Garg, Diksha</searchLink><relatesTo>1,3</relatesTo> (AUTHOR)<i> diksha.garg1232@gmail.com</i><br /><searchLink fieldCode="AR" term="%22Samota%2C+Mahesh+Kumar%22">Samota, Mahesh Kumar</searchLink><relatesTo>1,4</relatesTo> (AUTHOR)<i> mahesh.iari1@gmail.com</i> – Name: TitleSource Label: Source Group: Src Data: <searchLink fieldCode="JN" term="%22Food+Control%22">Food Control</searchLink>. Jan2024, Vol. 155, pN.PAG-N.PAG. 1p. – Name: Subject Label: Subjects Group: Su Data: <searchLink fieldCode="DE" term="%22Spray+drying%22">Spray drying</searchLink><br /><searchLink fieldCode="DE" term="%22Food+preservation%22">Food preservation</searchLink><br /><searchLink fieldCode="DE" term="%22Bioactive+compounds%22">Bioactive compounds</searchLink><br /><searchLink fieldCode="DE" term="%22Food+dehydration%22">Food dehydration</searchLink><br /><searchLink fieldCode="DE" term="%22Freeze-drying%22">Freeze-drying</searchLink> – Name: Abstract Label: Abstract Group: Ab Data: In the food industry, drying is a crucial unit process for extending product shelf life. Many methods are available for drying of foods but spray drying and freeze drying have been widely adopted for industrial drying of a variety of heat-sensitive foods keeping in mind the drying efficiency as well as retention of nutritive components of foods. More recently a novel cutting-edge technique spray freeze drying (SFD) has started evolving in the food sector to accomplish this highly significant unit operation of drying. The advantages of traditional freeze-drying and spray-drying methods are combined in this process. This article explains various spray freeze-drying methods, both new and old, based on a number of factors, particularly the chilling medium and atomization settings. The method with freeze drying and spray drying is then compared, particularly in terms of the morphology and other significant characteristics of the final product obtained. The article also covers how this technology is used in the food sector to preserve bioactive compounds, which serves as confirmation for the comparison made above in terms of data pertaining to the obtained end goods. A brief description is given for its applications in food industry where it first evolved. The technology's scope and potential difficulties have finally been briefly covered. The review was put together using data from roughly ten years' worth of research and analysis in the area of this unique technology. • Spray freeze drying (SFD) is a novel technology for drying heat-sensitive materials. • SFD preserves the degradation of bioactive compounds during drying. • SFD has different applications in the food and pharmaceutical industry. [ABSTRACT FROM AUTHOR] – Name: AbstractSuppliedCopyright Label: Group: Ab Data: <i>Copyright of Food Control is the property of Elsevier B.V. and its content may not be copied or emailed to multiple sites without the copyright holder's express written permission. Additionally, content may not be used with any artificial intelligence tools or machine learning technologies. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract.</i> (Copyright applies to all Abstracts.) |
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| RecordInfo | BibRecord: BibEntity: Identifiers: – Type: doi Value: 10.1016/j.foodcont.2023.110099 Languages: – Code: eng Text: English PhysicalDescription: Pagination: PageCount: 1 StartPage: N.PAG Subjects: – SubjectFull: Spray drying Type: general – SubjectFull: Food preservation Type: general – SubjectFull: Bioactive compounds Type: general – SubjectFull: Food dehydration Type: general – SubjectFull: Freeze-drying Type: general Titles: – TitleFull: Spray freeze drying - A synergistic drying technology and its applications in the food industry to preserve bioactive compounds. Type: main BibRelationships: HasContributorRelationships: – PersonEntity: Name: NameFull: Chhabra, Nisha – PersonEntity: Name: NameFull: Arora, Mehak – PersonEntity: Name: NameFull: Garg, Diksha – PersonEntity: Name: NameFull: Samota, Mahesh Kumar IsPartOfRelationships: – BibEntity: Dates: – D: 01 M: 01 Text: Jan2024 Type: published Y: 2024 Identifiers: – Type: issn-print Value: 09567135 Numbering: – Type: volume Value: 155 Titles: – TitleFull: Food Control Type: main |
| ResultId | 1 |
