Spray drying for food powder production
Author:
Publisher
Elsevier
Link
http://woodhead.metapress.com/index/L524723102517014.pdf
Reference98 articles.
1. Surface stickiness of drops of carbohydrate and organic acid solutions during convective drying: experiments and modelling;Adhikari;Drying Technology,2003
2. Effect of addition of maltodextrin on drying kinetics and stickiness of sugar and acid-rich foods during convective drying: experiments and modelling;Adhikari;Journal of food Engineering,2004
3. A glass transition temperature approach for the prediction of the surface stickiness of a drying droplet during spray drying;Adhikari;Powder Technology,2005
4. Development of whey protein isolate and lactose droplets during convective drying;Adhikari;Chemical Engineering and Processing,2007
5. Effects of process variables on the denaturation of whey proteins during spray drying;Anandharamakrishnan;Drying Technology,2007
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