Effect of addition of proteins on the production of amorphous sucrose powder through spray drying

Journal of Food Engineering

Volumn 94, Issue 2, 2009, Pages 144-153

  Adhikari, B ^a   Howes, T ^b   Bhandari, B R ^b   Langrish, T A G ^c  

^a UNIVERSITY OF BALLARAT   (Australia)

^b UNIVERSITY OF QUEENSLAND   (Australia)

^c UNIVERSITY OF SYDNEY   (Australia)

Author keywords

Amorphous sucrose; ESCA; Glass transition; Protein segregation; Spray drying; Stickiness

Indexed keywords

AIR INTERFACES; AMORPHOUS POWDERS; AMORPHOUS SUCROSE; BULK GLASS; BULK MIXTURES; CRYSTALLINE FORMS; DRY SOLIDS; DRYING CONDITIONS; EFFECT OF ADDITIONS; ELECTRON SPECTROSCOPY FOR CHEMICAL ANALYSIS; ELEMENTAL COMPOSITIONS; ESCA; GLASS TRANSITION TEMPERATURES; GLASSY STATE; MOISTURE CONTENTS; OUTLET TEMPERATURES; PARTICLE SURFACES; PROTEIN CONCENTRATIONS; PROTEIN MOLECULES; RUBBER TRANSITION TEMPERATURES; SODIUM CASEINATE; STICKINESS; SUCROSE POWDERS; SUCROSE SOLUTIONS; SURFACE LAYERS; WHEY PROTEIN ISOLATES;

CHEMICAL ANALYSIS; CURING; DEWATERING; GLASS; PHASE INTERFACES; POWDERS; PROTEINS; SEGREGATION (METALLOGRAPHY); SODIUM; SPRAY DRYING; SUGAR (SUCROSE); SUPERCONDUCTING TRANSITION TEMPERATURE;

GLASS TRANSITION;

EID: 63149185870     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2009.01.029     Document Type: Article

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