Problems Associated With Spray Drying Of Sugar-Rich Foods

TLDR

Stickiness, driven by high hygroscopicity, temperature‑dependent sugar solubility, and low melting and glass transition temperatures, limits spray drying of sugar‑rich foods and is commonly assessed via glass transition temperature. This review highlights major research on the stickiness property of sugar‑rich foods. The review discusses approaches such as adding drying aids, modifying dryer design, and employing mild drying temperatures to mitigate stickiness. Keywords: spray drying, glass transition temperature, stickiness, powder, sugar.

Abstract

ABSTRACT Stickiness is a major reason that limits the spray drying of various sugar-rich food products.Higher hygrmopicity of amorphous powder, increase in solubility of sugars with temperature, and lower melting point and glass transition temperature, contribute to the aickiness problem. So far, the glass transition temperature has been widely accepted as a ben indicator for stickiness. There are various manawm that have been applied to spray dry such product. Some of them are the addition of drying aids, modilication of drier design and use of mild drying temperature conditions. This review paper highlights the major research works that deal with the stickiness property of sugar-rich foods. Keywords and Phrases: spray dryingglass transition temperaturestickinesspowdersugars