Transport Processes Important for Spray Drying of Foods

提出的研究目的是调查和确定食品喷雾干燥中几种因果关系的定量机制。实验和解释的目的是对液体食品喷雾干燥的运输过程进行识别和定量建模。研究的现象包括：干燥过程中颗粒形态的变化；干燥速度，尤指受颗粒形态变化和饲料成分影响的干燥速度；挥发性微量有机物质的损失率，受雾化器附近的温度/湿度场和混合模式以及颗粒形态和饲料成分变化的影响；控制雾化器附近温度/湿度场和混合模式的因素；以及影响产品黏性和团聚性的机理因素。这项工作是朝着定义影响喷雾干燥产品性能的变量的重要性的逻辑进展：密度，挥发性保留和粘性。

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.