Spray drying of food ingredients and applications of CFD in spray drying

The use of Computational Fluid Dynamics (CFD) packages in the area of spray drying has been reviewed by Bahu and Reay (Reay, 1988, Proc. Sixth Interna tional Drying Symposium, IDS '88, Versailles, France, KL-1-KL-8), and the m ovement towards the use of CFD by dryer manufacturers has been outlined by Masters. Applications include tighter design of spray dryers and reducing o perational problems, such as wall deposition. There is still considerable s cope for the application of this approach, and here possible future directi ons for application are reviewed. Particular issues in the use of spray dry ing for food ingredients are identified and discussed, namely thermal degra dation, aroma loss and particle stickiness. (C) 2001 Elsevier Science B.V. All rights reserved.