Spray drying: An overview on wall deposition, process and modeling
Author:
Publisher
Elsevier BV
Subject
Food Science
Reference120 articles.
1. Effect of addition of maltodextrin on drying kinetics and stickiness of sugar and acid-rich foods during convective drying: experiments and modelling;Adhikari;J. Food Eng.,2004
2. A glass transition temperature approach for the prediction of the surface stickiness of a drying droplet during spray drying;Adhikari;Powder Technol.,2005
3. Development of stickiness of whey protein isolate and lactose droplets during convective drying;Adhikari;Chem. Eng. Process.,2007
4. Effect of addition of proteins on the production of amorphous sucrose powder through spray drying;Adhikari;J. Food Eng.,2009
5. The effect of low molecular weight surfactants and proteins on surface stickiness of sucrose during powder formation through spray drying;Adhikari;J. Food Eng.,2009
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