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

Abstract

Spray 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