Description of morphological changes of particles along spray drying

Journal of Food Engineering

Volumn 67, Issue 1-2, 2005, Pages 179-184

  Alamilla Beltran L ^a   Chanona Perez J J ^a   Jimenez Aparicio A R ^a   Gutierrez Lopez G F ^a  

^a INSTITUTO POLITÉCNICO NACIONAL   (Mexico)

Author keywords

Fractal dimension; Morphological changes; Spray drying

Indexed keywords

ATOMIZATION; DRYING; FRACTALS; MORPHOLOGY; PARAMETER ESTIMATION; POWDERS; SCANNING ELECTRON MICROSCOPY; SPRAYING;

ATOMIZING DEVICES; FRACTAL DIMENSIONS; MORPHOLOGICAL CHANGES; SPRAY DRYING;

FOOD PROCESSING;

EID: 8344278038     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2004.05.063     Document Type: Article

References (21)

1. Adhikari, B., Howes, T., Bhandari, B. R., & Truong, V. (2000). Experimental studies and kinetics of single drop drying and their relevant in drying of sugar-rich foods: A review. International Journal of Food Properties, 5(3), 323-351.
2. Aguilera, J. M. & Stanley, D. W. (1999). Microstructural Principles of Food Processing and Engineering (2nd ed.). Gaithersburg: Aspen Publisher Co.
3. Alamilla-Beltrán, L., Hernández-Parada, A., Chanona-Pérez, J., Jiménez-Aparicio, A., Suárez- Fernández, O., Santiago-Pineda, T., et al. (2001). Design and performance of a spray drier for food processing. In J. Welti Chanes, G. V. Barbosa-Cánovas, & J. M. Aguilera (Eds.), Proceedings of the 8th International Conference on Engineering and Food, ICEF 8 (pp. 1151-1155). USA: Teehnomic Pub. Co.
4. Allen, R. M., & Bakker, H. H. C. (1994). Spray dryer control based on-line particle size analysis. Transactions of IChemE : Part A-Chemical Engineering Research and Design, 72, 251-254.
5. Barletta, B. J., & Barbosa-Cánovas, G. V. (1993). Fractal analysis to characterize ruggedness changes in tapped agglomerated food powders. Journal of Food Science, 58(5), 1030-1035, 1046.
6. Bellouti, M., Alves, M. M., Novais, J. M., & Mota, M. (1997). Flocs vs granules: differentiation by fractal dimension. Water Research, 31(5), 1227-1231.
7. Blonk, J. C. G. (2002). Viewing food microstructure. In J. Welti-Chanes, G. V. Barbosa-Cánovas, & J. M. Aguilera (Eds.), Engineering and Food for the 21st Century (pp. 513-529). Boca Ratón, Fl: CRC Press.
8. Chanona, P. J. J., Alamilla, B. L., Farrera, R. R. R., Quevedo, J. M., Aguilera, J. M., & Gutiérrez, L. G. F. (2003). Description of the convective air-drying of a food model by means of the fractal theory. Food Science and Technology International, 10(3), 207-213.
9. Chawla, J. M. (1994). Effect of the droplet agglomeration on the design of spray dryer towers. Drying Technology, 12(6), 1357-1365.
10. Dolinsky, A. A. (2001). High-temperature spray drying. Drying Technology, 19(5), 785-806.
11. EFF) of foods. International Journal of Food Properties, 3(1), 1-14.
12. Ferrari, G., Meerdink, G., & Walstra, P. (1989). Drying kinetics for a single droplet of skim-milk. Journal of Food Engineering, 10, 215-230.
13. Filoková, I., & Mujumdar, A. (1995). Industrial spray drying system. In A. Mujumdar (Ed.), Handbook of spray drying (pp. 263-307). NY: Marcel Dekker Inc.
14. Furuta, T., Hayashi, H., & Ohashis, T. (1994). Some criteria of spray drying design for food liquid. Drying Technology, 12(1-2), 151-177.
15. Hecht, J. P., & King, J. (2000). Spray drying: Influence of developing drop morphology on drying rates and retention of volatile substance 1. Single-drop experiments. Industrial and Engineering Chemistry Research, 39, 1756-1765.
16. Kaláb, M., Allan-Wojtas, P., & Miller, S. (1995). Microscopy and other imaging techniques in food structure analysis. Trends in Food Science and Technology, 6(6), 177-186.
17. Oakley, D. E. (1994). Scale-up of spray dryers with the aid of computational fluid dynamics. Drying Technology, 12(1-2), 217-233.
18. Oakley, D. E. (1997). Produce uniform particles by spray drying. Chemical Engineering Progress, 10, 48-54.
19. AOAC (1995). Official Methods of Analysis (16th ed). Arlington Virginia: Association of Official Analytical Chemists International.
20. Quevedo, R., López, G. R., Aguilera, J. M., & Cadoche, L. (2002). Description of food surfaces and microstructural changes using fractal image texture analysis. Journal of Food Engineering, 53, 361-371.
21. Walton, D. E. (2000). The morphology of spray-dried particles a qualitative view. Drying Technology, 18, 1943-1986.