کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
224861 | 464464 | 2009 | 5 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Assessing the relative tendency of different materials to crystallize in spray drying: A comparison between sodium chloride and lactose
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کلمات کلیدی
موضوعات مرتبط
مهندسی و علوم پایه
مهندسی شیمی
مهندسی شیمی (عمومی)
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![عکس صفحه اول مقاله: Assessing the relative tendency of different materials to crystallize in spray drying: A comparison between sodium chloride and lactose Assessing the relative tendency of different materials to crystallize in spray drying: A comparison between sodium chloride and lactose](/preview/png/224861.png)
چکیده انگلیسی
Different materials appear to crystallize to varying extents inside spray dryers. By comparing the characteristic time scales for both nucleation and crystal growth with sodium chloride and lactose, it is possible to get some insight into why these differences occur. Differences in growth rates during the crystallization step and to glass-transition temperatures during the amorphous to crystalline transition may be the key effects here. The advantages and disadvantages of crystallizing different materials inside spray dryers are also considered, and reasons for not finding crystallization in many spray-dried dairy powders are discussed, with the presence of proteins and other components in milk slowing down the crystallization step.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Journal of Food Engineering - Volume 91, Issue 4, April 2009, Pages 521–525
Journal: Journal of Food Engineering - Volume 91, Issue 4, April 2009, Pages 521–525
نویسندگان
T.A.G. Langrish,