Modeling of food drying processes in industrial spray dryers
Author:
Publisher
Elsevier BV
Subject
General Chemical Engineering,Biochemistry,Food Science,Biotechnology
Reference50 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. Description of morphological changes of particles along spray drying;Alamilla-Beltran;J. Food Eng.,2005
4. Effects of process variables on the denaturation of whey proteins during spray drying;Anandharamakrishnan;Dry. Technol.,2007
5. Maltodextrin molecular weight distribution influence on the glass transition temperature and viscosity in aqueous solutions;Avaltroni;Carbohydr. Polym.,2004
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