Effect of shear rate and oxygen stresses on the survival of Lactococcus lactis during the atomization and drying stages of spray drying: A laboratory and pilot scale study-Reference-Cited by-同舟云学术

Effect of shear rate and oxygen stresses on the survival of Lactococcus lactis during the atomization and drying stages of spray drying: A laboratory and pilot scale study

Published:2012-11 Issue:2 Volume:113 Page:194-200
ISSN:0260-8774
Container-title:Journal of Food Engineering
language:en
Short-container-title:Journal of Food Engineering

Author:

Ghandi Amir,Powell Ian B.,Howes Tony,Chen Xiao Dong,Adhikari Benu

Publisher

Elsevier BV

Subject

Food Science

Reference28 articles.

1. Use of solute fixed coordinate system and method of lines for prediction of drying kinetics and surface stickiness of single droplet during convective drying;Adhikari;Chemical Engineering and Processing,2007

2. The effect of low molecular weight surfactants and proteins on surface stickiness of sucrose during powder formation through spray drying;Adhikari;Journal of Food Engineering,2009

3. Assessment of Σ-Y liq model predictions for air-assisted atomisation;Beheshti;Theoretical and Computational Fluid Dynamics,2007

4. α-Helix unfolding in simple shear flow;Bekard;Soft Matter,2010

5. Drying technologies in food processing;Bhandari,2008

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