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1. SPRAY
DRYING
A dehydration method used to preserve the liquid/slurry food
in powder form (10 - 100µm). More simpler, less expensive
and faster process than freeze drying

2. Basic Principle of
Spray Drying
 The basic principle of spray
drying method is atomizing the
food by convection to form very
minute droplets, which are
directed to the drying chamber,
where they are mixed with a
current of hot air. Here food
particles lose moisture and dried
to the fine powder.
 Fully automated and continuous
process
Applications
Spray drying is widely used for
heat-sensitive foods:

3. Effect on the
Product Quality
Methods and Equipment
 The safety of the product's
quality and nutritive values
remains maintained (e.g:
milk, tea, spices)

4. References:
 Ren, W., Tian, G., Zhao, S., Yang, Y., Gao, W., Zhao, C., … Zheng, J. (2020). Effects of
spray-drying temperature on the physicochemical properties and polymethoxyflavone loading
efficiency of citrus oil microcapsules. LWT, 109954. doi:10.1016/j.lwt.2020.109954
 Dantas, D., Pasquali, M. A., Cavalcanti-Mata, M., Duarte, M. E., & Lisboa, H. M.
(2018). Influence of spray drying conditions on the properties of avocado powder drink. Food
Chemistry, 266, 284–291. doi:10.1016/j.foodchem.2018.06.016
 Shishir, M. R. I., & Chen, W. (2017). Trends of spray drying: A critical review on drying of fruit
and vegetable juices. Trends in Food Science & Technology, 65, 49–
67. doi:10.1016/j.tifs.2017.05.006