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Coalescence and agglomeration of individual particles of skim milk during convective drying
RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Food and Bioscience, Processing.
RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Food and Bioscience, Processing.
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2016 (English)In: Journal of Food Engineering, Vol. 175, 15-23 p.Article in journal (Refereed) Published
Abstract [en]

This work presents a methodology, which combines experiments and modelling, for investigating the coalescence and agglomeration ability of a product and to support the modelling of product properties during spray drying. Two particles were dried simultaneously and contact tests were performed along the drying time. A validated mathematical model describing the drying kinetics of milk particles was used to predict surface conditions during contact tests. Three major mechanisms were observed, coalescence, stickiness, and non-stickiness, which were related to adhesion and cohesion forces. The simulation model allowed evaluation of the surface Ohnesorge dimensionless number and surface glass transition temperature, which showed to be good parameters for predicting contact mechanisms. The model was also used to predict shell formation in drying particles. Wet and dry shell formation was simulated over the drying time, to improve understanding of observed contact behaviour. © 2015 Elsevier Ltd. All rights reserved.

Place, publisher, year, edition, pages
Elsevier Ltd , 2016. Vol. 175, 15-23 p.
Keyword [en]
Dairy, Modelling, Shell formation, Single drop, Spray drying, Stickiness, Agglomeration, Dairies, Forecasting, Glass transition, Models, Contact mechanism, Dimensionless number, Individual particles, Single drops, Surface conditions, Surface glass transitions, Drying
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Food Science
Identifiers
URN: urn:nbn:se:ri:diva-134ISBN: 02608774 (ISSN) OAI: oai:DiVA.org:ri-134DiVA: diva2:932824
Available from: 2016-06-02 Created: 2016-06-02 Last updated: 2016-06-29Bibliographically approved

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