Effects of thermal boundary conditions on the performance of spray dryers
Author:
Publisher
Elsevier BV
Subject
Food Science
Reference42 articles.
1. 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
2. Effect of addition of proteins on the production of amorphous sucrose powder through spray drying;Adhikari;J. Food Eng.,2009
3. 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
4. A practical CFD modeling approach to estimate outlet boundary conditions of industrial multistage spray dryers: inert particle flow field investigation;Afshar;Dry. Technol.,2019
5. Analysis of a heat recovery system of the spray-drying process in a soy protein powder plant;Ai;Appl. Therm. Eng.,2016
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