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Effect of feed composition and drying conditions on surface properties of multicomponent food powders produced by spray drying

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Effect of feed composition and drying conditions on surface properties of multicomponent food powders produced by spray drying (Volumen 10) (Tienda española)

Anna Riebensahm (Autor)

Previo

Indice, PDF (51 KB)
Lectura de prueba, PDF (430 KB)

ISBN-13 (Impresion) 9783736995819
ISBN-13 (E-Book) 9783736985810
Idioma Inglés
Numero de paginas 122
Edicion 1.
Serie SPE-Schriftenreihe
Volumen 10
Lugar de publicacion Göttingen
Lugar de la disertacion Hamburg-Harburg
Fecha de publicacion 20.07.2017
Clasificacion simple Tesis doctoral
Area Química de alimentación
Ingeniería mecánica y de proceso
Palabras claves spray drying, powder properties, food powder, milk powder, multicomponent food powders, particle formation in spray drying, modeling of drying process, drying model, surface properties of food powder
Descripcion

Properties of powders, such as flowability, reconstitution behaviour or particle adhesion, depend on the surface properties of powder, which are related to the chemical composition of the surface of particles. This work focused on components migration during formation of a multicomponent particle from a drop in spray drying process. Influence of feed composition and drying conditions on surface properties of multicomponent food powders was investigated. The results of simulations of particle formation indicate, that the initial solid content of a concentrate determines the surface composition. The experimental results emphasise the impact of particle morphology and supramolecular structure on powder properties.