The effect of food-grade low-molecular-weight surfactants and sodium caseinate on spray drying of sugar-rich foods

Food Biophysics

Volumn 5, Issue 2, 2010, Pages 128-137

  Jayasundera, Mithila ^a   Adhikari, Benu P ^a   Adhikari, Raju ^b   Aldred, Peter ^a  

^a UNIVERSITY OF BALLARAT   (Australia)

^b CSIRO   (Australia)

Author keywords

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

Indexed keywords

AIR WATER INTERFACES; CRYSTALLINE NATURE; DROPLET SURFACES; DRY SOLIDS; DYNAMIC SURFACE TENSIONS; ELEMENTAL COMPOSITIONS; FEED SOLUTION; IONIC SURFACTANTS; LOW MOLECULAR WEIGHT; NONIONIC; OUTLET TEMPERATURE; POLYSORBATE 80; POWDER PARTICLES; POWDER RECOVERY; PROTEIN SOLUTION; SODIUM CASEINATE; SODIUM STEAROYL LACTYLATE; SOLID CONCENTRATIONS; STICKINESS; SUGAR-RICH FOODS; TIME FRAME; TWEEN 80;

AIR; CONCENTRATION (PROCESS); CRYSTALLINE MATERIALS; CURING; DROPS; DRYING; NONIONIC SURFACTANTS; PHASE INTERFACES; POWDERS; PROTEINS; SCANNING ELECTRON MICROSCOPY; SODIUM; SOLID SOLUTIONS; SPRAY DRYING; SUGAR (SUCROSE); SURFACE TENSION; X RAY DIFFRACTION; X RAY POWDER DIFFRACTION;

THERMAL PROCESSING (FOODS);

EID: 77955087653     PISSN: 15571858     EISSN: 15571866     Source Type: Journal    
DOI: 10.1007/s11483-010-9153-4     Document Type: Article

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