N.M. Eijkelboom , V.J. Rang , S. Breevaart , R.M. Boom , P.F.C. Wilms , M.A.I. Schutyser
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引用次数: 0
Abstract
Spray drying is often used in combination with agglomeration to produce powders with good functional properties, yet the mechanistic understanding of this agglomeration is limited. This research is a fundamental study into the binary collision dynamics underlying agglomeration, identifying specific collision outcome regimes. A sessile single drying droplet was subjected to collisions with glass beads. For maltodextrins with a dextrose equivalent of 6, 21 and 38, collisions were performed at different time points in the drying process. A shift in the collision outcome was observed during drying. The transition from merging as sole collision outcome to a regime where also sticking and bouncing were observed was linked to the locking point of the drying droplet. The sticking regime was observed from 0.75 to 1.5 tcollision/tlock. This indicates that precise timing of the collisions between drying droplets and dry fines is needed to optimize the agglomeration within a spray dryer.
期刊介绍:
The journal publishes original research and review papers on any subject at the interface between food and engineering, particularly those of relevance to industry, including:
Engineering properties of foods, food physics and physical chemistry; processing, measurement, control, packaging, storage and distribution; engineering aspects of the design and production of novel foods and of food service and catering; design and operation of food processes, plant and equipment; economics of food engineering, including the economics of alternative processes.
Accounts of food engineering achievements are of particular value.