Optimization of co-current spray drying process of sugar-rich foods. Part I - Moisture and glass transition temperature profile during drying

摘要: A steady state mathematical model for co-current spray drying was developed sugar-rich foods with the application of glass transition temperature concept. Maltodextrin-sucrose solution used as a food model. The included mass, heat and momentum balances single droplet well humidity profile medium. log-normal volume distribution droplets generated at exit rotary atomizer. This generation created certain number bins to form system non-linear first-order differential equations function axial distance chamber. calculate changes diameter, density, temperature, moisture content velocity in association change air properties along distance. difference between outlet final products (AT) considered an indicator stickiness particles process. calculated experimental AT values were close, indicating successful validation (c) 2004 Elsevier Ltd. All rights reserved.