Problems associated with spray drying of sugar-rich foods

Stickiness is a major reason that limits the spray drying of various sugar-rich food products.Higher hygrmopicity of amorphous powder, increase in solubility of sugars with temperature, and lower melting point and glass transition temperature, contribute to the aickiness problem. So far, the glass t...

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Bibliographische Detailangaben

Veröffentlicht in:	Drying technology 1997, Vol.15 (2), p.671-684
Hauptverfasser:	Bhandari, B.R, Datta, N, Howes, T
Format:	Artikel
Sprache:	eng
Schlagworte:	food processing glass transition temperature powder Q1 spray drying stickiness sugars Temperature
Online-Zugang:	Volltext
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