Transport Processes Important for Spray Drying of Foods

点击翻译按钮获取中文摘要

The goal of the proposed research is to investigate and define quantitative mechanisms for several cause and effect relationships in the spray drying of foods. The experiments and interpretation are directed toward identification and quantitative modeling of the transport processes underlying the spray drying of liquid foods. The phenomena under investigation include: changes in particle morphology during drying; drying rate, particularly as influenced by changes in particle morphology and by feed composition; rates of loss of volatile trace organic substances, as influenced by the temperature/humidity field and mixing patterns in the vicinity of the atomizer, and by changes in particle morphology and feed composition; factors governing the temperature/humidity field and mixing patterns near the atomizer; and mechanistic factors underlying stickiness and agglomeration properties of the product. This work is a logical progression toward defining the importance of the variables influencing the properties of spray dried products: density, volatile retention and stickiness.