Properties of powders, such as flowability, reconstitution behaviour or particle adhesion, depend on the surface properties of powder, which are related to the chemical composition of the surface of particles. This work focused on components migration during formation of a multicomponent particle from a drop in spray drying process. Influence of feed composition and drying conditions on surface properties of multicomponent food powders was investigated. The results of simulations of particle formation indicate, that the initial solid content of a concentrate determines the surface composition. The experimental results emphasise the impact of particle morphology and supramolecular structure on powder properties.
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Print ISBN
9783736995819
Edition
1Table of contents
- ACKNOWLEDGEMENTS
- List of Figures
- List of Tables
- Nomenclature
- Abstract
- 1 Introduction
- 2 Single drop drying model with two solutes
- 3 Materials and experimental methods
- 4 Modelling and simulation
- 5 Experimental investigation of powder properties
- 6 Conclusions
- References
- Appendix