SOME CRITERIA OF SPRAY DRYER DESIGN FOR FOOD LIQUID

被引：21

作者：

FURUTA, T

HAYASHI, H

OHASHI, T

机构：

[1] TOKYO UNIV AGR & TECHNOL,COLL BIOIND,DEPT FOOD SCI,ABASHIRI,HOKKAIDO 09924,JAPAN

[2] HAYASHIBARA CO LTD,PROD STN,OKAYAMA 700,JAPAN

来源：

DRYING TECHNOLOGY | 1994年 / 12卷 / 1-2期

关键词：

SPRAY DRYER; DRYING OF DROP; ATOMIZATION; DROP TRAJECTORY; FLAVOR RETENTION;

D O I：

10.1080/07373939408959952

中图分类号：

TQ [化学工业];

学科分类号：

0817 ;

摘要：

Spray drying has many applications for a wide variety of dried food powders. The quality of spray dried food is quite dependent on the atomization characteristics and the heat and mass transfer on drops inside the spray dryer. This paper deals with some design criteria of the spray dryer such as the atomizer, the drop trajectory and the heat/mass transfer between the drop and the drying air.

引用

页码：151 / 177

页数：27

共 18 条

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