Production of maltodextrin in spray drying and in SRRI: impacts of the glass transition temperature




Maltodextrin; Glass transition temperature; Apparently density.


Incluir o resumo em inglês. Maltodextrins are products of the partial hydrolysis of starch. They are classified according to the degree of hydrolysis of the starch and have various functional properties such as sweetness, solubility and viscosity. The variation in the final density of the product may not meet the specification of consumer companies. The product will not be properly positioned on the pallets or there will be damage to the packaging, due to inadequate storage, generating financial losses or product returns. The decision to evaluate maltodextrin quality control has matured after the realization that final density has an impact on storage and customer service. This work aims to verify the influence of the spray dryer drying parameters on the apparent density of maltodextrin, using data from available processes and the glass transition temperature under the operating conditions of the spray dryer. The study showed that among the quantified parameters, the vacuum applied in the spray dryer influenced the apparent density of maltodextrin and the dryer must operate with an average vacuum of 44 mmCa, since the other drying parameters presented similar values and, therefore, without influencing the apparent density. The calculated glass transition temperature (Tg) value for this drying system is between 150.0°C to 150.8°C, the dryer chamber outlet temperature between 106.12°C to 107.00°C and at air inlet temperature in the dryer between 192.08°C to 196.43°C. The dryer's internal operating temperature is below the glass transition temperature of the product. This makes it possible to classify the product as vitreous.

Author Biography

Siegrid Kopp Ikeda , Universidade de Uberaba

Programa de Pós-Gaduação em Engenharia Química


Bucek, E. U., Finzer, J. R. D, & Cavallaro, R. J. (2020). Mathematical Model for Determining the Coffee Leaf Area. American Scientific Research Journal for Engineering, Technology, and Sciences, 71, 11-19.

Burjaili, M. M. (1996). Desenvolvimento de um Secador Rotatório com Recheios de Inertes. Campinas: Universidade Estadual de Campinas, .218 p. Tese (Doutorado).

Burjaili, M. M., Limaverde, J. R., & Finzer, J. R. D. (1988). Secador rotatório com recheio de inertes. Carta Patente. Nº PI8804812.

Busin, L., Buisson, P., & Bimbenet, J. J. (1996). Notion de transition vitreuse appliquée au sechge par pulvérisation de solutions glucidiques. Sciences des Aliments. 16, 443-459.

Cavallaro, R. J., Bucek, E., & Finzer, J. R. D. (2020). Enzymatic Inactivation of Coffee Leaves for Use in Beverage (in portuguese). Research, Society and Development, 9, 1-17,

Chuy, L.E., & Labuza, T.P. (1994). Caking and stickiness of dairy-based food powders as related to glass transition. J. Food Sei., 59 (1), 43-46.

Collares, F. P. (2001). Despendimento de filmes de pastas alimentícias durante a secagem sobre superfícies de sólidos e sua relação com a relação com a transição vítrea. Tese de Doutorado. UNICAMP – FEA. 205 p.

Fogler, H. S. (1992). Elements of Chemical Reaction Engineering. Prentice Hall International Series. (2a ed.).

Ikeda, S. K. Estudo das variáveis de secagem na produção de maltodextrina e os impactos no desempenho do secador e no produto. (2021). Universidade de Uberaba - PPGEQ. 77 p. Dissertação de Mestrado.

Ikeda, S. K., Finzer, J. R. D., & Teixeira, E. P. (2022). Industrial Maltodextrin Production and Impacts on Dryer and Product Performance. American Academic Scientific Research Journal for Engineering, Technology, and Sciences (ASRJETS). 85 (1), 23-40.

Jouppila, K., & Roos, Y. H. (1994). Glass transitions and crystallization in milk powders. J. Daíry Sei., 77 (10), 2907-2915.

Kachan, G. C. (1988). Contribuição da desidratação da pasta de tomate em secador de leito de jorro. EPUSP, 209 p. Tese (Livre Docência).

Limaverde Júnior, J. R., Collares, F. P., Limaverde, J. R., & Finzer, J. R. D. (2000). Secagem de melaço e maltodextrina em secador rotatório com recheio de inertes. In Congresso Brasileiro De Engenharia Química, XIII, Anais, Águas de São Pedro- SP, CD.

Lourenço, G. A., & Finzer, J. R. D. (2013). Partial Drying of Cherry Tomatoes in Vibrating Tray Dryer with Recycle (in portuguese). Brazilian Journal of Food Technology (Online), 16, 334-345.

Moretto, E., Fett, R., Gonzaga, L. V., & Kuskoski, E. M. ¨ Introduction to Food Science (in portuguese). American Academic Scientific Research Journal for Engineering, Technology, and Sciences (ASRJETS) (2022) 85 (1),23-40.

Ramos, F.M, Ubbrink, J, Silveira, V, & Prata, A.S. (2019). Drying of maltodextrin solution in a vacum spray dryer. Chemical Engineering Research and Design, 2019. 78-86.

Roos, Y. (1993). Melting and transitions oflow molecular weight carbohydrates. Carbohydr. Res.,238, 39-48.

Ruan, R., Long, Z., Chen, P., Huang, V., Almaer, S. & Taub, I. (1999). Pulse NMR study o f glass transition in maltodextrin. J. of Food Science, 64 (1), 6-9.

Silva, D. J. (1995). Production of Low Glucose Maltodextrin (in Portuguese). Dissertation, Universidade Estadual de Maringá. Brazil.

Schenz, T.W. (1995). Glass transitions and product stability- an overview. Food Hydrocolloids, 9 (4), 307-315.

Sfredo, M. A., Finzer, J. R. D., & Limaverde, J. R. (2005.). Heat and mass transfer in coffee fruits drying. Journal of Food Engineering, 70, 15-25.

Strumillo, C., Markowski, A, & Kaminski, W. (1983). Modem developments in drying of pastelike materiais. In: Mujumdar A S. Advances in Drying. Montreal: McGraw-Hill,.2, 193-232.



How to Cite

IKEDA , S. K. .; FINZER, J. R. D. . Production of maltodextrin in spray drying and in SRRI: impacts of the glass transition temperature. Research, Society and Development, [S. l.], v. 11, n. 2, p. e47411226077, 2022. DOI: 10.33448/rsd-v11i2.26077. Disponível em: Acesso em: 20 feb. 2024.