A glass transition temperature approach for the prediction of the surface stickiness of a drying droplet during spray drying

The development of surface stickiness of droplets of sugar and acid-rich foods during spray drying can be explained using the notion of glass transition temperature ( T g). In this work, criteria for a safe drying regime have been developed and their physical basis provided. A dimensionless time ( ψ...

Full description

Saved in:
Bibliographic Details
Published in:Powder technology 2005-01, Vol.149 (2), p.168-179
Main Authors: Adhikari, B., Howes, T., Lecomte, D., Bhandari, B.R.
Format: Article
Language:English
Subjects:
Applied sciences
Biological and medical sciences
Chemical engineering
Engineering Sciences
Exact sciences and technology
Food engineering
Food industries
Fundamental and applied biological sciences. Psychology
General aspects
Glass transition
Miscellaneous
Powder recovery
Safe drying regime
Solid-solid systems
Spray drying
Stickiness
Citations: Items that this one cites
Items that cite this one
Online Access:Get full text
Tags: Add Tag
No Tags, Be the first to tag this record!
Description
Summary:The development of surface stickiness of droplets of sugar and acid-rich foods during spray drying can be explained using the notion of glass transition temperature ( T g). In this work, criteria for a safe drying regime have been developed and their physical basis provided. A dimensionless time ( ψ) is introduced as an indicator of spray dryability and it is correlated with the recovery of powders in practical spray drying. Droplets with initial diameters of 120 μm were subjected to simulated spray drying conditions and their safe drying regime and ψ values generated. The model predicted the recovery in a pilot scale spray dryer reasonably well.
ISSN:0032-5910
1873-328X
DOI:10.1016/j.powtec.2004.11.007