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oai:recercat.cat:20.500.12327/35702025-10-22T11:22:18Zcom_2072_4428com_2072_4427col_2072_487898

00925njm 22002777a 4500 dc Dantas, Adriana author Gou, Pere author Piella-Rifà, Marc author Felipe, Francisco Javier author 2024-12-06 Oat is a well-studied food known for its nutritional properties, which provide health benefits under regular consumption. The potential of a new spray drying technology (pulse spray drying, PSD) was explored in drying oat drinks. Additionally, feed solutions were dried by traditional spray drying (SD), and the effect of maltodextrin addition was assessed. Two types of powder samples were collected: the primary powder, from the main chamber; and the overall powder, after mixing both the powder from the main chamber and the powder from the cyclone separator. Some physicochemical properties of the powders and their morphological characteristics were examined. The analyses performed did not indicate significant differences between primary and overall powders. Maltodextrin-added powders from PSD presented higher moisture, water activity (aw), solubility, and particle size; and lower bulk and tapped densities, indicating a higher volume occupied by the particles. Color measurements (luminosity and chroma) differed between the drying treatments: a lighter coloration was observed in the SD group. Finally, images from scanning electron microscopy (SEM) revealed that the lower moisture content in the samples without maltodextrin led to a greater distribution of pores in the surface of particles. In conclusion, the data raised in this study suggest that using the PSD in combination with maltodextrin can be a good approach to dry vegetable drinks. However, other drying parameters need to be tested to improve the powder flow properties (e.g., airflow rate, atomization pressure, relative humidity, feed composition), as they are important characteristics during the processing. Dantas, Adriana, Pere Gou, Marc Piella-Rifà, and Xavier Felipe. 2025. “Powdered Oat Drink Production by Pulse Spray Drying.” Future Foods 11 (June): 100521. https://doi.org/10.1016/j.fufo.2024.100521. ‌ 2666-8335 http://hdl.handle.net/20.500.12327/3570 https://doi.org/10.1016/j.fufo.2024.100521 Powdered oat drink production by pulse spray drying