Effect of addition of maltodextrin on drying kinetics and stickiness of sugar and acid-rich foods during convective drying: Experiments and modelling

Journal of Food Engineering

Volumn 62, Issue 1, 2004, Pages 53-68

  Adhikari, B ^a   Howes, T ^b   Bhandari, B R ^b   Troung, V ^b  

^a ECOLE DES MINES D ALBI CARMAUX   (France)

^b UNIVERSITY OF QUEENSLAND   (Australia)

Author keywords

Drying kinetics; Glass transition temperature; Safe drying regime; Stickiness; Sugar and acid rich foods

Indexed keywords

DRYING; FRUCTOSE; GLASS TRANSITION; GLUCOSE; HEAT TRANSFER; MASS TRANSFER; MOISTURE;

ACID-RICH FOODS; CONVECTIVE DRYING;

FOOD PROCESSING;

EID: 0142106520     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0260-8774(03)00171-7     Document Type: Article

References (13)

1. Adhikari B., Howes T., Bhandari B.R., Truong V. In situ characterization of stickiness of sugar-rich foods using a linear actuator driven stickiness testing device. Journal of Food Engineering. 58(1):2003;11-22.
2. Adhikari B., Howes T., Bhandari B.R., Truong V. Characterization of surface stickiness of fructose-maltodextrin mixtures during drying. Drying Technology. 21:2003;17-34.
3. Adhikari B., Howes T., Bhandari B.R., Truong V. Surface stickiness of drops of carbohydrate and organic acid solutions during convective drying: experiments and modelling. Drying Technology. 21:2003;839-873.
4. Adhikari B., Howes T., Bhandari B.R., Yamamoto S., Truong V. Application of simplified method based on regular regime approach to determine the effective moisture diffusivity of mixture of low molecular weight sugars and maltodextrin during desorption. Journal of Food Engineering. 54(2):2002;157-165.
5. Bhandari B.R., Datta N., Crooks R., Howes T., Rigby S. A semi-empirical approach to optimize the quantity of drying aids required to spray dry sugar rich foods. Drying Technology. 15(10):1997;2509-2525.
6. Bhandari B.R., Datta N., Howes T. Problems associated with spray drying of sugar-rich foods. Drying Technology. 15(2):1997;671-684.
7. Bhandari B.R., Senoussi A., Dumoulin E.D., Lebert A. Spray drying of concentrated fruit juices. Drying Technology. 11(5):1993;1081-1092.
8. Brennan J.G., Herrera J., Jowitt R. A study of some of the factors affecting the spray drying of concentrated orange juice, on a laboratory scale. Food Technology. 6:1971;295-307.
9. Dolinsky A., Maletskaya K., Snezhkin Y. Fruit and vegetable powders production technology on the bases of spray and convective drying methods. Drying Technology. 18(3):2000;747-758.
10. Gordon M., Taylor J.S. Ideal copolymers and the second-order transitions of synthetic rubbers. I. Non-crystalline copolymers. Journal of Applied Chemistry. 2:1952;493-500.
11. Gupta, A. S. (1978). Spray drying of orange juice. US patent no. 4112130.
12. Incropera F.P., DeWitt D.P. Fundamentals of heat and mass transfer. 5th ed. 2002;John Wiley and Sons, New York.
13. Van der Lijn, J., Kerkhof, P. J. A. M., Rulkens, W. H. (1972). Droplet heat and mass transfer under spray-drying conditions. In International symposium on heat and mass transfer problems in food engineering. Wageningen, The Netherlands, Paper F3.