Spray drying of food products: 2. Prediction of insolubility index

Journal of Food Engineering

Volumn 42, Issue 2, 1999, Pages 73-77

  Straatsma, J ^a   Van Houwelingen, G ^a   Steenbergen, A E ^a   De Jong, P ^a  

^a NIZO FOOD RESEARCH   (Netherlands)

Author keywords

[No Author keywords available]

Indexed keywords

COMPUTER SIMULATION; DRYING; MATHEMATICAL MODELS; PARTICLES (PARTICULATE MATTER); POWDERS; REACTION KINETICS; SOLUBILITY;

INSOLUBILITY INDEX; KINETIC MODEL; SPRAY DRYING;

DAIRY PRODUCTS;

EID: 0032598822     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0260-8774(99)00108-9     Document Type: Article

References (7)

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2. Jong, P. de. (1996). Modelling an optimisation of thermal treatments in the dairy industry. ISNB 90-9009034-7. Thesis University of Technology, Delft.
3. IDF standard 129A (1988). Dried milk and dried milk products: Determination of insolubility index. International Dairy Federation, Brussels.
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5. Ohba, T., Takahashi, K., Igarashi, S. (1989). Mechanism of insoluble material formation in spray-dried whole milk powder. Reports of Research Laboratory (vol. 88, pp. 91-108), Snow Brand milk products.
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