Reducing the deposition of fat and protein covered particles with low energy surfaces

Journal of Food Engineering

Volumn 116, Issue 3, 2013, Pages 737-748

  Keshani, Samaneh ^a   Daud, Wan Ramli Wan ^a   Woo, Meng Wai ^b   Nourouzi, M M ^c   Talib, Meor Zainal Meor ^a   Chuah, A Luqman ^c   Russly, A R ^c  

^a UNIVERSITI KEBANGSAAN MALAYSIA   (Malaysia)

^b MONASH UNIVERSITY   (Australia)

^c UNIVERSITY PUTRA MALAYSIA   (Malaysia)

Author keywords

Deposition; Full cream milk; Skim milk; Spray drying; Surface energy; Whey protein

Indexed keywords

ADHESION INTERACTIONS; CHAMBER WALLS; CONTACT ENERGIES; DEPOSITION BEHAVIOR; DEPOSITION FLUXES; ENERGY CHAMBERS; FULL CREAM MILK; INITIAL ADHESIONS; LOW ENERGY SURFACES; PARTICLE DEPOSITIONS; PARTICLE SURFACE; PILOT SCALE; SIGNIFICANT DIFFERENCES; SKIM MILKS; SPRAY DRIED; WHEY PROTEINS;

ADHESION; DROPS; HYDROPHOBICITY; INTERFACIAL ENERGY; PROTEINS; SPRAY DRYING;

DEPOSITION;

EID: 84874607041     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2013.01.003     Document Type: Article

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