The effects of proteins and low molecular weight surfactants on spray drying of model sugar-rich foods: Powder production and characterisation

Journal of Food Engineering

Volumn 104, Issue 2, 2011, Pages 259-271

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

^a UNIVERSITY OF BALLARAT   (Australia)

^b CSIRO   (Australia)

Author keywords

Low molecular weight surfactants; Sodium caseinate; Spray drying; Stickiness; Sugar rich foods; Surface protein coverage

Indexed keywords

LOW MOLECULAR WEIGHT; SODIUM CASEINATE; STICKINESS; SUGAR-RICH FOODS; SURFACE PROTEIN COVERAGE;

CONCENTRATION (PROCESS); CRITICAL MICELLE CONCENTRATION; DROP FORMATION; DRYING; FRUCTOSE; GLASS; GLASS TRANSITION; MICELLES; MOLECULAR WEIGHT; POWDERS; PROTEINS; SCANNING ELECTRON MICROSCOPY; SODIUM; SPRAY DRYING; SUGAR (SUCROSE); SURFACE TENSION; TEMPERATURE; THERMAL PROCESSING (FOODS); X RAY DIFFRACTION; X RAY POWDER DIFFRACTION;

RECOVERY;

EID: 79951512614     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2010.12.017     Document Type: Article

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