Maarten Schutyser - Articles and news items
Issue 3 2013 • 19 June 2013 • 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 drying mimicking spray drying was successfully developed. It allows, in combination with a novel viability enumeration technique, screening amongst others survival percentages of probiotic bacteria as a function of drying conditions and formulation…
Drying processes in the food industry often operate at a suboptimal level. The most important reason for this is that to obtain optimal drying, a complex balance must be found among variables such as energy costs, product quality, dryer design and safety. Therefore, there is a need for a systematic approach and concrete solutions. NIZO food research has developed a step-by-step optimisation approach that not only makes use of process and product scans, but simulation techniques such as CFD (Computational Fluid Dynamics).
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