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

摘要: The development of surface stickiness droplets sugar and acid-rich foods during spray drying can be explained using the notion glass transition temperature (T-g). In this work, criteria for a safe regime have been developed their physical basis provided. A dimensionless time (psi) is introduced as an indicator dryability it correlated with recovery powders in practical drying. Droplets initial diameters 120 mum were subjected to simulated conditions 41 values generated. model predicted pilot scale dryer reasonably well. (C) 2004 Elsevier B.V. All rights reserved.