Problems associated with spray drying of sugar-rich foods
作者： Bhesh R. Bhandari , Nivedita Datta , Tony Howes
DOI: 10.1080/07373939708917253
关键词:
摘要: … or the caking phenomenon in storage are analogous to collapse in heae drying … spray drying oprations (Seoaussi et alp. In this paper only the inkluence of sugan on spray drying …
vu.edu.au
uq.edu.au
core.ac.uk
researchgate.net 参考文章(23)
John M DeMan, John W Finley, W Jeffrey Hurst, Chang Yong Lee, Principles of Food Chemistry ,(1976)
Don Wesley Green, James O Maloney, Robert Howard Perry, Perry's Chemical Engineers' Handbook ,(2007)
Louise Slade, Harry Levine, James Ievolella, Martha Wang, The glassy state phenomenon in applications for the food industry: Application of the food polymer science approach to structure–function relationships of sucrose in cookie and cracker systems Journal of the Science of Food and Agriculture. ,vol. 63, pp. 133- 176 ,(1993) , 10.1002/JSFA.2740630202
Thomas G. Fox, Paul J. Flory, Second‐Order Transition Temperatures and Related Properties of Polystyrene. I. Influence of Molecular Weight Journal of Applied Physics. ,vol. 21, pp. 581- 591 ,(1950) , 10.1063/1.1699711
P. R. Couchman, F. E. Karasz, A Classical Thermodynamic Discussion of the Effect of Composition on Glass-Transition Temperatures Macromolecules. ,vol. 11, pp. 117- 119 ,(1978) , 10.1021/MA60061A021
A. SENOUSSI, E.D. DUMOULIN, Z. BERK, Retention of Diacetyl in Milk during Spray‐Drying and Storage Journal of Food Science. ,vol. 60, pp. 894- 897 ,(1995) , 10.1111/J.1365-2621.1995.TB06255.X
Erwin Mayer, G. P. Johari, Andreas Hallbrucker, The glass–liquid transition of hyperquenched water Nature. ,vol. 330, pp. 552- 553 ,(1987) , 10.1038/330552A0
Keith Alexander, C. Judson King, FACTORS GOVERNING SURFACE MORPHOLOGY OF SPRAY-DRIED AMORPHOUS SUBSTANCES Drying Technology. ,vol. 3, pp. 321- 348 ,(1985) , 10.1080/07373938508916275
YRJÖ ROOS, MARCUS KAREL, Water and Molecular Weight Effects on Glass Transitions in Amorphous Carbohydrates and Carbohydrate Solutions Journal of Food Science. ,vol. 56, pp. 1676- 1681 ,(1991) , 10.1111/J.1365-2621.1991.TB08669.X
YRJÖ ROOS, MARCUS KAREL, Plasticizing Effect of Water on Thermal Behavior and Crystallization of Amorphous Food Models Journal of Food Science. ,vol. 56, pp. 38- 43 ,(1991) , 10.1111/J.1365-2621.1991.TB07970.X