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Particle crystallization during spray drying in humid air

✍ Scribed by M.I.U. Islam; T.A.G. Langrish; D. Chiou

Book ID: 108171617
Publisher: Elsevier Science
Year: 2010
Tongue: English
Weight: 693 KB
Volume: 99
Category: Article
ISSN: 0260-8774
DOI: 10.1016/j.jfoodeng.2010.01.037

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## Abstract Losses of volatile acetates have been measured in the vicinity of pressure nozzles during spraying of sucrose and maltodextrin solutions. Large losses occur very near the atomizer, where only a small portion of the water has evaporated. The effects of atomizer design, nozzle pressure, s