A new method for continuous measurement of residence time distribution in spray drying
Author:
Affiliation:
1. Department of Process Engineering and Food Powders, Institute of Food Science and Biotechnology, University of Hohenheim, Stuttgart, Germany
Publisher
Informa UK Limited
Subject
Physical and Theoretical Chemistry,General Chemical Engineering
Link
https://www.tandfonline.com/doi/pdf/10.1080/07373937.2021.1951287
Reference39 articles.
1. TOWARDS A COMPREHENSIVE MODEL BASED CONTROL OF MILK DRYING PROCESSES
2. Effects of Process Variables on the Denaturation of Whey Proteins during Spray Drying
3. Effects of Drying Methods on Functionality of a Native Potato Protein Concentrate
4. Optimization of Process Parameters for Spray Drying of Fermented Soy Milk
5. Changes in Functional Properties of Milk Protein Powders: Effects of Vacuum Concentration and Drying
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