Effect of addition of maltodextrin on drying kinetics and stickiness of sugar and acid-rich foods during convective drying: experiments and modelling
Author:
Publisher
Elsevier BV
Subject
Food Science
Reference13 articles.
1. In situ characterization of stickiness of sugar-rich foods using a linear actuator driven stickiness testing device;Adhikari;Journal of Food Engineering,2003
2. Characterization of surface stickiness of fructose-maltodextrin mixtures during drying;Adhikari;Drying Technology,2003
3. Surface stickiness of drops of carbohydrate and organic acid solutions during convective drying: experiments and modelling;Adhikari;Drying Technology,2003
4. Application of simplified method based on regular regime approach to determine the effective moisture diffusivity of mixture of low molecular weight sugars and maltodextrin during desorption;Adhikari;Journal of Food Engineering,2002
5. A semi-empirical approach to optimize the quantity of drying aids required to spray dry sugar rich foods;Bhandari;Drying Technology,1997
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