A continuum approach modeling of surface composition and ternary component distribution inside low fat milk emulsions during single droplet drying
作者： Aditya Putranto , Martin Foerster , Meng Wai Woo , Cordelia Selomulya , Xiao Dong Chen
DOI: 10.1002/AIC.15657
关键词: Ternary operation 、 Component Migration 、 Thermodynamics 、 Conservation of mass 、 Kinetics 、 Chemistry 、 Mass transfer 、 Surface protein 、 Emulsion 、 Analytical chemistry
摘要: Surface composition of dairy powders plays an important role in determining the functionality. However, surface may be different from bulk because component migration during drying. In this study, a comprehensive mathematical model has been developed to describe phenomena. To best our knowledge, it is first which predicts dynamics The consists set equations conservation mass water, lactose, protein and fat as well heat momentum effects diffusion induced material (DIMM) activity are incorporated. This applicable kinetics droplets It suggests that both govern segregation study indicates implementing measured initial conditions generates more realistic profiles than one using composition. modeling confirms difference between occurs prior drying not primarily governed by diffusion, but emulsion's atomization behaviour seems play essential overrepresentation fat. article protected copyright. All rights reserved.
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