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Drying Technology
An International Journal
Volume 38, 2020 - Issue 1-2: Special issue to honor Professor Czesław Strumiłło
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Articles

Inert particles as process aid in spray-freeze drying

Fan ZhangTianjin Key Laboratory of Integrated Design and On-line Monitoring for Light Industry & Food Machinery and Equipment, College of Mechanical Engineering, Tianjin University of Science and Technology, Tianjin, China; View further author information
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Xiaoyu MaTianjin Key Laboratory of Integrated Design and On-line Monitoring for Light Industry & Food Machinery and Equipment, College of Mechanical Engineering, Tianjin University of Science and Technology, Tianjin, China; View further author information
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Xiusheng WuTianjin Key Laboratory of Integrated Design and On-line Monitoring for Light Industry & Food Machinery and Equipment, College of Mechanical Engineering, Tianjin University of Science and Technology, Tianjin, China; View further author information
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Qing XuTianjin Key Laboratory of Integrated Design and On-line Monitoring for Light Industry & Food Machinery and Equipment, College of Mechanical Engineering, Tianjin University of Science and Technology, Tianjin, China; ;Tianjin International Joint Research and Development Center of Low-Carbon Green Process Equipment, Tianjin, ChinaView further author information
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Wei TianTianjin Key Laboratory of Integrated Design and On-line Monitoring for Light Industry & Food Machinery and Equipment, College of Mechanical Engineering, Tianjin University of Science and Technology, Tianjin, China; ;Tianjin International Joint Research and Development Center of Low-Carbon Green Process Equipment, Tianjin, ChinaView further author information
&
Zhanyong LiTianjin Key Laboratory of Integrated Design and On-line Monitoring for Light Industry & Food Machinery and Equipment, College of Mechanical Engineering, Tianjin University of Science and Technology, Tianjin, China; ;Tianjin International Joint Research and Development Center of Low-Carbon Green Process Equipment, Tianjin, ChinaCorrespondence[email protected]
View further author information
Pages 71-79 | Received 26 Feb 2019, Accepted 17 May 2019, Published online: 31 May 2019
 
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Abstract

Spray-freeze drying (SFD) is a novel and advanced drying technology in the production of high-value foods and pharmaceuticals. However, long drying time is still a disadvantage for the SFD applications. This constraint could be alleviated using inert particles. This article provides the experimental results on SFD of whole milk in an integrated spray-freeze and vacuum freeze drying equipment. The effects were quantified in terms of the SFD drying time and the properties of the obtained milk powder in relation to the size of stainless steel balls used as inert particles. It is shown that the drying time could be reduced to some extent due to inert particles embedded and the milk powder of reduced size has high porous microstructure.

Disclosure statement

No potential conflict of interest was reported by the authors.

Additional information

Funding

The authors acknowledge the financial support of this project by the National Natural Science Foundation of China (Grant No. 31571906).

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