In the new publication entitled “Quantitative analysis of key spray drying variables’ impact on maltodextrin powder parameters”, members of the Drying Center research team analyzed the influence of feed parameters and process conditions on the properties of maltodextrin powders produced by co-current spray drying at a semi-industrial scale. The analysis highlights the important role of process parameters in shaping particle size distribution, moisture content, and powder flowability. The study provides quantitative guidelines for optimizing the spray drying process of maltodextrin.
The full text is available at:
https://www.tandfonline.com/doi/full/10.1080/07373937.2025.2583332
