Assessing the relative tendency of different materials to crystallize in spray drying: A comparison between sodium chloride and lactose

Journal of Food Engineering

Volumn 91, Issue 4, 2009, Pages 521-525

  Langrish, T A G ^a  

^a UNIVERSITY OF SYDNEY   (Australia)

Author keywords

Amorphous; Crystallization; Lactose; Particle drying; Sodium chloride; Spray drying

Indexed keywords

CRYSTALLIZATION; CURING; DEWATERING; DRYERS (EQUIPMENT); DRYING; GLASS TRANSITION; GRAIN BOUNDARIES; GROWTH (MATERIALS); NANOCRYSTALLINE ALLOYS; SODIUM; SODIUM CHLORIDE; SPRAY DRYING; SUGARS;

AMORPHOUS; CHARACTERISTIC TIMES; CRYSTALLINE TRANSITIONS; DAIRY POWDERS; LACTOSE; PARTICLE DRYING; SPRAY DRYERS; TRANSITION TEMPERATURES;

PESTICIDES;

EID: 58149156412     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2008.10.002     Document Type: Article

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