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April 2026
eBook (PDF)
Tobias Linke
Superheated Steam Spray Drying of Food Products
Engineering Considerations for Pilot Plant Scale Process Development and Application
Drying with superheated steam offers high energy-recovery potential and is well established for heat-stable industrial materials, yet its application in spray drying of food ingredients remains limited. Laboratory investigations show that food products can be successfully spray dried in superheated steam with product quality comparable to conventional hot-air spray drying. The oxygen-free environment and distinct thermal profile can generate unique product properties, though available scientific literature is scarce. To support industrial implementation, this work developed an analytical approach using desorption isotherms to estimate drying times. It was demonstrated that extrapolating isotherms from lower temperatures is unreliable, as the assumed linearity of the isosteric heat of sorption is product-dependent and frequently invalid above 100 °C. A refined barometric method is proposed to obtain high-temperature sorption data more accurately. Laboratory trials with selected food materials showed that thermal exposure to a superheated steam while spray driyng does not inherently reduce quality; browning was observed only in milk-based powders, while other products were even lighter in colour. The purity of the steam atmosphere was found to be crucial for consistent drying. A pilot-scale system incorporating optimized chamber design and a Venturi-based discharge mechanism was developed and demonstrated using native potato starch, yielding a cold-swelling, thermally modified starch with enhanced viscosity and thermal stability.
Keywords: Superheated Steam; Spray Drying; Food Science; Pilot Plant Scale; Drying
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Print version: 978-3-8191-0587-6
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