Transport Processes Important for Spray Drying of Foods

这项拟议研究的目标是调查和定义食品喷雾干燥中几种因果关系的量化机制。实验和解释的目的是识别和定量模拟液体食品喷雾干燥的传输过程。所研究的现象包括：干燥过程中颗粒形态的变化；干燥速度，特别是受颗粒形态变化和原料组成的影响；挥发性微量有机物的损失率，受雾化器附近的温度/湿度场和混合模式的影响，以及颗粒形态和原料组成的变化；控制雾化器附近的温度/湿度场和混合模式的因素；以及影响产品粘性和团聚特性的机械因素。这项工作是确定影响喷雾干燥产品特性的变量的重要性的合乎逻辑的一步：密度、挥发物保留率和粘性。

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.