| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10277946 | Journal of Food Engineering | 2012 | 7 Pages |
Abstract
⺠Soy sauce powders were produced by spray drying with maltodextrins as carrier. ⺠Maltodextrins of different DE values and different concentrations were applied. ⺠A testing method was customized for measuring the caking strength of powders. ⺠We examined particle size dispersion, hygroscopicity, glass transition & flowability. ⺠Caking strength of powders depended on both concentration and DE of maltodextrin.
Related Topics
Physical Sciences and Engineering
Chemical Engineering
Chemical Engineering (General)
Authors
Wei Wang, Weibiao Zhou,