On the Mechanisms of Surface Formation and the Surface Compositions of Industrial Milk Powders
作者： Esther H.-J. Kim , X. Dong Chen , David Pearce
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摘要: Abstract Surface composition of powders is expected to play important role during its end use. Understanding the mechanism powder surface formation in terms compositional aspect and ability control will be highly useful milk quality improvement new product development. In this work, distribution components near region industrial spray-dried (skim whole powder) was studied using electron spectroscopy for chemical analysis (ESCA) combined with free fat extraction procedures. The results showed that very much different from bulk indicating a kind solid/solute segregation must occur spray-drying, particular period before solid crust formed. This observation has also been supported by theoretical consideration estimated diffusivity ratios liquid.
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