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The effects of design and operating conditions on particle morphology for spray-dried foods


, : The effects of design and operating conditions on particle morphology for spray-dried foods. Journal of Food Process Engineering 4(3): 171-187

The behaviour of food droplets during drying was studied in an apparatus using a vibrating reed to produce uniform droplets, of a size range commonly found in spray-driers. The droplets fell through drying air in a tube 2.28 m long, and could be collected at any one of 4 ports along the tube for microscopic examination, including scanning electron microscopy. Coffee, skim milk, sucrose and malto-dextrin were studied by varying droplet size, feed concn. and temp. profile.

US$19.90

DOI: 10.1111/j.1745-4530.1981.tb00254.x


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