Egg-shell like structure in dried milk powders

Food Research International

Volumn 44, Issue 1, 2011, Pages 39-45

  Yazdanpanah, Nima ^a   Langrish, Tim A G ^a  

^a UNIVERSITY OF SYDNEY   (Australia)

Author keywords

Crystallization; Egg shell particles; Fluidized bed dryer; Lactose; Milk powder; Physical properties

Indexed keywords

CAKE FORMATION; CRYSTALLINE SURFACES; DAIRY INDUSTRY; DISSOLUTION TIME; EGG-SHELL PARTICLES; FLOWABILITY; FLUIDIZED-BED DRYER; LACTOSE; MILK POWDER; NANO SCALE; NANO-COATINGS; SEM ANALYSIS; SHELL-LIKE STRUCTURES; SKIM MILK POWDER; THIN LAYERS; XRD ANALYSIS;

COMPRESSIVE STRENGTH; CRYSTALLINE MATERIALS; CRYSTALLIZATION; DAIRY PRODUCTS; DISSOLUTION; DRYERS (EQUIPMENT); FLUIDIZATION; PHYSICAL PROPERTIES; POWDERS; SHELLS (STRUCTURES); SUGARS;

SURFACE PROPERTIES;

EID: 78651420627     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2010.11.019     Document Type: Article

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