| Issue |
BIO Web Conf.
Volume 170, 2025
71st International Scientific Conference “FOOD SCIENCE, ENGINEERING AND TECHNOLOGY – 2024”
|
|
|---|---|---|
| Article Number | 01019 | |
| Number of page(s) | 6 | |
| Section | Food Science and Technology | |
| DOI | https://doi.org/10.1051/bioconf/202517001019 | |
| Published online | 01 April 2025 | |
The Influence of Carriers During the Drying of Honey with a Spray Dryer
Department of Technology for Sugar, Tobacco, Vegetable and Essential Oils, University of Food Technologies – Plovdiv, Technological Faculty, Maritza str. 26 Plovdiv 4000; Bulgaria
* Corresponding author: sokolaliji@gmail.com
The aim of this study explores the impact of different carrier agents, including Maltodextrin, Dextrin, Gum Arabic, and N-Zorbit, on the spray drying process of honey. The drying was conducted under controlled conditions with an inlet temperature of 215°C, an outlet temperature of 95°C, a disc atomizer rotational speed of 22,000 rpm, and a feed rate of 2.8 mL/s. Honey solutions (50% and 60%) were combined with varying concentrations of carrier agents (10–25% MD, 30–40% GA, 10% DX, and 10% NZ) before being subjected to drying. The obtained powders were analyzed for their structural integrity, flow characteristics, and sugars composition. Results indicated that Gum Arabic provided the highest powder recovery, whereas Maltodextrin, Dextrin, and N-Zorbit enhanced flow performance but exhibited increased adhesion to the drying chamber. Additionally, processing conditions played a key role in defining the final product properties, highlighting the importance of optimizing formulation and drying parameters for improved efficiency and stability.
© The Authors, published by EDP Sciences, 2025
This is an Open Access article distributed under the terms of the Creative Commons Attribution License 4.0, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
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