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Spray-freeze-drying as emerging and substantial quality enhancement technique in food industry

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Abstract

Spray freeze drying is an emerging technology in the food industry with numerous applications. Its ability to preserve food quality, maintain nutritional value, and reduce bulk make it an attractive option to food manufacturers. Spray freeze drying can be used to reduce the water content of foods while preserving the shelf life and nutritional value. Spray freeze-drying of food products is a process that involves atomizing food into small droplets and then flash-freezing them. The frozen droplets are then placed in a vacuum chamber and heated, causing the liquid to evaporate and the solid particles to become a dry powder. Spray freeze drying has become a valuable tool for the food industry through its ability to process a wide range of food products. This review’s prime focus is understanding spray freeze-dried approaches and emphasizing their applicability in various products.

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(Adapted from Cao et al., 2020)

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Acknowledgements

The authors are thankful to the Department of Bioengineering, Integral University, Lucknow, Uttar Pradesh, India, Department of Biotechnology, Axis Institute of Higher Education, Kanpur, Uttar Pradesh, India, Department of Food Technology, Islamic University of Science and Technology Kashmir, India for providing the necessary support during the preparation of this manuscript.

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  1. Poornima Singh and Vinay Kumar Pandey share equal first authorship.

Authors and Affiliations

  1. Department of Bioengineering, Integral University, Lucknow, Uttar Pradesh, India

    Poornima Singh, Vinay Kumar Pandey & Rahul Singh

  2. Division of Research and Innovation, Uttaranchal University Dehradun, Kanpur, Uttarakhand, India

    Vinay Kumar Pandey

  3. Department of Food Technology, Islamic University of Science and Technology, Awantipora, Kashmir, India

    Aamir Hussain Dar

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  1. Poornima Singh
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Singh, P., Pandey, V.K., Singh, R. et al. Spray-freeze-drying as emerging and substantial quality enhancement technique in food industry. Food Sci Biotechnol 33, 231–243 (2024). https://doi.org/10.1007/s10068-023-01409-8

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