{"title":"挖掘农产品喷雾干燥的潜力:探索先进技术、载体、应用和局限性","authors":"Chahat Thakur, Manisha Kaushal, Devina Vaidya, Anil Kumar Verma, Anil Gupta, Ruchi Sharma","doi":"10.1007/s11947-024-03544-4","DOIUrl":null,"url":null,"abstract":"<p>Spray drying, which is a cost-effective dehydration method in the food industry, excels at preserving product integrity. Still, it has problems like losing quality because of heat, not being able to control particle sizes as well as it could, wasting energy, and nozzle blockages that make bioactive compounds like vitamin C, carotenoids, flavanols, and anthocyanins less effective. A new era of spray drying is unfolding, marked by breakthroughs such as ultrasound-assisted, nano, vacuum, dehumidified air, superheated steam, pulse combustion, foam, and flame methods, which promise improved preservation, energy use, and powder consistency. These technologies refine the drying process, shoring up the defense of delicate bioactives, averting nozzle blockages, and honing particle size precision. Additionally, the spray chilling method bolsters the resilience of vulnerable ingredients through processing and storage. The exploration of novel biopolymers as carriers aims to combat public health issues like obesity and cardiovascular disease. This critical review captures the transformative strides made by recent spray drying approaches and encapsulating agents, driving food processing forward towards greater quality, health benefits, and industrial sustainability.</p><h3 data-test=\"abstract-sub-heading\">Graphical Abstract</h3>\n","PeriodicalId":562,"journal":{"name":"Food and Bioprocess Technology","volume":"8 1","pages":""},"PeriodicalIF":5.3000,"publicationDate":"2024-08-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Unlocking the Potential of Spray Drying for Agro-products: Exploring Advanced Techniques, Carrier Agents, Applications, and Limitations\",\"authors\":\"Chahat Thakur, Manisha Kaushal, Devina Vaidya, Anil Kumar Verma, Anil Gupta, Ruchi Sharma\",\"doi\":\"10.1007/s11947-024-03544-4\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<p>Spray drying, which is a cost-effective dehydration method in the food industry, excels at preserving product integrity. Still, it has problems like losing quality because of heat, not being able to control particle sizes as well as it could, wasting energy, and nozzle blockages that make bioactive compounds like vitamin C, carotenoids, flavanols, and anthocyanins less effective. A new era of spray drying is unfolding, marked by breakthroughs such as ultrasound-assisted, nano, vacuum, dehumidified air, superheated steam, pulse combustion, foam, and flame methods, which promise improved preservation, energy use, and powder consistency. These technologies refine the drying process, shoring up the defense of delicate bioactives, averting nozzle blockages, and honing particle size precision. Additionally, the spray chilling method bolsters the resilience of vulnerable ingredients through processing and storage. The exploration of novel biopolymers as carriers aims to combat public health issues like obesity and cardiovascular disease. This critical review captures the transformative strides made by recent spray drying approaches and encapsulating agents, driving food processing forward towards greater quality, health benefits, and industrial sustainability.</p><h3 data-test=\\\"abstract-sub-heading\\\">Graphical Abstract</h3>\\n\",\"PeriodicalId\":562,\"journal\":{\"name\":\"Food and Bioprocess Technology\",\"volume\":\"8 1\",\"pages\":\"\"},\"PeriodicalIF\":5.3000,\"publicationDate\":\"2024-08-21\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Food and Bioprocess Technology\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://doi.org/10.1007/s11947-024-03544-4\",\"RegionNum\":2,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q1\",\"JCRName\":\"FOOD SCIENCE & TECHNOLOGY\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food and Bioprocess Technology","FirstCategoryId":"97","ListUrlMain":"https://doi.org/10.1007/s11947-024-03544-4","RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
Unlocking the Potential of Spray Drying for Agro-products: Exploring Advanced Techniques, Carrier Agents, Applications, and Limitations
Spray drying, which is a cost-effective dehydration method in the food industry, excels at preserving product integrity. Still, it has problems like losing quality because of heat, not being able to control particle sizes as well as it could, wasting energy, and nozzle blockages that make bioactive compounds like vitamin C, carotenoids, flavanols, and anthocyanins less effective. A new era of spray drying is unfolding, marked by breakthroughs such as ultrasound-assisted, nano, vacuum, dehumidified air, superheated steam, pulse combustion, foam, and flame methods, which promise improved preservation, energy use, and powder consistency. These technologies refine the drying process, shoring up the defense of delicate bioactives, averting nozzle blockages, and honing particle size precision. Additionally, the spray chilling method bolsters the resilience of vulnerable ingredients through processing and storage. The exploration of novel biopolymers as carriers aims to combat public health issues like obesity and cardiovascular disease. This critical review captures the transformative strides made by recent spray drying approaches and encapsulating agents, driving food processing forward towards greater quality, health benefits, and industrial sustainability.
期刊介绍:
Food and Bioprocess Technology provides an effective and timely platform for cutting-edge high quality original papers in the engineering and science of all types of food processing technologies, from the original food supply source to the consumer’s dinner table. It aims to be a leading international journal for the multidisciplinary agri-food research community.
The journal focuses especially on experimental or theoretical research findings that have the potential for helping the agri-food industry to improve process efficiency, enhance product quality and, extend shelf-life of fresh and processed agri-food products. The editors present critical reviews on new perspectives to established processes, innovative and emerging technologies, and trends and future research in food and bioproducts processing. The journal also publishes short communications for rapidly disseminating preliminary results, letters to the Editor on recent developments and controversy, and book reviews.