The DOI matches its Crossref record; 1 of the 1 references it cites were found in a registry or an index.
Problems Associated With Spray Drying Of Sugar-Rich Foods
Abstract
Stickiness is a major reason that limits the spray drying of various sugar-rich food products.Higher hygrmopicity of amorphous powder, increase in solubility of sugars with temperature, and lower melting point and glass transition temperature, contribute to the aickiness problem. So far, the glass transition temperature has been widely accepted as a ben indicator for stickiness. There are various manawm that have been applied to spray dry such product. Some of them are the addition of drying aids, modilication of drier design and use of mild drying temperature conditions. This review paper highlights the major research works that deal with the stickiness property of sugar-rich foods.
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Cites
CRC Handbook of Chemistry and Physics
(2014) · doi:10.1201/b17118 · Cited by 57,706
Cited by
3d printing technologies applied for food design: Status and prospects
Godoi, F. C., Prakash, S., & Bhandari, B. R. (2016) · Journal of Food Engineering · doi:10.1016/j.jfoodeng.2016.01.025 · Cited by 939
Self-citationMicroencapsulation of avocado oil by spray drying using whey protein and maltodextrin
Bae, E. K., & Lee, S. J. (2008) · Journal of Microencapsulation · doi:10.1080/02652040802075682 · Cited by 538
3D food printing: paving way towards novel foods
SINGHAL, S., RASANE, P., KAUR, S., GARBA, U., BANKAR, A., SINGH, J., & GUPTA, N. (2020) · Anais da Academia Brasileira de Ciências · doi:10.1590/0001-3765202020180737 · Cited by 43
Metadata
- Authors
- Bhandari, B. R., Datta, N., & Howes, T.
- Venue
- Drying Technology
- Publisher
- Informa UK Limited
- Published
- 1997-01
- Volume
- 15
- Issue
- 2
- Pages
- 671-684
- ISSN
- 0737-3937 (ISSN-L)
- 1532-2300
- OpenAlex
- W2159231598
- Cited by
- 609
- References
- 1
- FWCI
- 2.29
- Type
- journal article
- Language
- en
- Open access
- closed
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