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Abstract
The work presents the comparison of two spray drying techniques: conventional concurrent spray drying and novel spray drying technique; that is, flame spray drying (FSD) in terms of energy consumption and quality of final product. The amount of energy consumed to dry maltodextrin solutions showed that for similar moisture evaporation rate and equivalent operating parameters of the drying process, energy consumption was 5 to 30% lower in the FSD process. FSD produced lower bulk and apparent densities of maltodextrin powder and, due to shorter drying time, lower content of fractured particles in comparison with the classical spray drying process.