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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.
