The effect of low molecular weight surfactants and proteins on surface stickiness of sucrose during powder formation through spray drying

Journal of Food Engineering

Volumn 94, Issue 2, 2009, Pages 135-143

  Adhikari, B ^a   Howes, T ^b   Wood, B J ^b   Bhandari, B R ^b  

^a UNIVERSITY OF BALLARAT   (Australia)

^b UNIVERSITY OF QUEENSLAND   (Australia)

Author keywords

Low molecular weight surfactants; Protein; Spray drying; Stickiness; Sugar rich foods

Indexed keywords

AMORPHOUS POWDERS; DISPLACEMENT MODELS; ELEMENTAL SURFACES; FEED SOLUTIONS; LOW MOLECULAR WEIGHT SURFACTANTS; MODEL PROTEINS; NITROGEN BALANCES; NON IONICS; OUTLET TEMPERATURES; PARTICLE SURFACES; POLYSORBATE 80; POWDER FORMATIONS; POWDER RECOVERIES; PROTEIN SOLUTIONS; SODIUM CASEINATE; SODIUM DODECYL SULFATES; SOLID CONCENTRATIONS; STANDARD PROCEDURES; STICKINESS; SUCROSE SOLUTIONS; SUGAR-RICH FOODS; SURFACE MIGRATIONS; SURFACE STICKINESS; TWEEN-80; WHEY PROTEIN ISOLATES;

CURING; DEWATERING; DIELECTRIC RELAXATION; MOLECULAR WEIGHT; POWDERS; PROTEINS; RECOVERY; SODIUM; SODIUM SULFATE; SPRAY DRYING; SUGAR (SUCROSE); SURFACE ACTIVE AGENTS;

SURFACE ANALYSIS;

EID: 63149159123     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2009.01.022     Document Type: Article

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