Role of rheological characteristics in amorphous food particle-wall collisions in spray drying

Powder Technology

Volumn 198, Issue 2, 2010, Pages 251-257

  Woo, M W ^a   Daud, W R W ^a   Mujumdar, A S ^b   Tasirin, S M ^a   Talib, M Z M ^a  

^a UNIVERSITI KEBANGSAAN MALAYSIA   (Malaysia)

^b NATIONAL UNIVERSITY OF SINGAPORE   (Singapore)

Author keywords

Amorphous; Deposition model; Particle collision; Spray drying; Viscoelastic

Indexed keywords

AMORPHOUS FOOD; DEPOSITION MODEL; DEPOSITION MODELS; PARTICLE COLLISION; PARTICLE PARTICLE COLLISIONS; PARTICLE-WALL COLLISION; RHEOLOGICAL CHARACTERISTICS; TIME TEMPERATURE SUPERPOSITION;

DEWATERING; GLASS TRANSITION; NON NEWTONIAN FLOW; RHEOLOGY;

SPRAY DRYING;

ARTICLE; CASE STUDY; COLLISIONALLY ACTIVATED DISSOCIATION; COMPUTATIONAL FLUID DYNAMICS; CONTACT ANGLE; CONTROLLED STUDY; FLOW KINETICS; FLOW RATE; FOOD; PARTICLE SIZE; PREDICTION; QUALITATIVE ANALYSIS; SIMULATION; SPRAY DRYING; TREND STUDY; VELOCITY; VISCOELASTICITY;

EID: 73749088329     PISSN: 00325910     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.powtec.2009.11.015     Document Type: Article

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