| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10277571 | Journal of Food Engineering | 2013 | 8 Pages |
Abstract
⺠Temperature effects on droplet shrinkage of 50 wt.% skim milk during drying. ⺠Shrinkage behaviour of high solids content deviated from ideal shrinkage kinetics. ⺠Rapid shell formation maintained spherical shape and hindered solute diffusion. ⺠Effects of solids content on particle formation were discussed. ⺠A general correlation of shrinkage kinetics at 10-50 wt.% solids range was reported.
Related Topics
Physical Sciences and Engineering
Chemical Engineering
Chemical Engineering (General)
Authors
Nan Fu, Meng Wai Woo, Cordelia Selomulya, Xiao Dong Chen,