Screening platform for optimal spray drying of enzymes and probiotics
Many food ingredients, such as enzymes and probiotics, are spray…
19 June 2013 | By Maarten Schutyser and Jimmy Perdana, Food Process Engineering Group, Wageningen UR, Martijn Fox, NIZO Food Research
Many food ingredients, such as enzymes and probiotics, are spray dried to provide a longer shelf life. A major hurdle when applying spray drying is the extensive optimisa tion required for formulation and drying conditions to obtain powders of acceptable quality. Therefore, a high-throughput screening platform based on single droplet…