Optimization of co-current spray drying process of sugar-rich foods. Part I-Moisture and glass transition temperature profile during drying

Journal of Food Engineering

Volumn 71, Issue 1, 2005, Pages 55-65

  Truong, Vinh ^a   Bhandari, Bhesh R ^b   Howes, Tony ^b  

^a NONG LAM UNIVERSITY   (Viet Nam)

^b UNIVERSITY OF QUEENSLAND   (Australia)

Author keywords

Glass transition temperature; Maltodextrin; Mathematical modeling; Optimization; Spray drying; Stickiness; Sucrose; Sugar rich foods

Indexed keywords

COMPUTER SIMULATION; DRYING; GLASS TRANSITION; MATHEMATICAL MODELS; MOISTURE; OPTIMIZATION; SUGAR (SUCROSE); THERMAL EFFECTS;

MALTODEXTRIN; MATHEMATICAL MODELING; SPRAY DRYING; STICKINESS; SUGAR-RICH FOODS;

FOOD PRODUCTS;

EID: 19044386800     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2004.10.017     Document Type: Article

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