A semi-empirical approach to optimise the quantity of drying aids required to spray dry sugar-rich foods

被引：156

作者：

Bhandari, BR ^{[1
]}

Datta, N ^{[1
]}

Crooks, R ^{[1
]}

Howes, T ^{[1
]}

Rigby, S ^{[1
]}

机构：

[1] UNIV QUEENSLAND,DEPT CHEM ENGN,ST LUCIA,QLD 4072,AUSTRALIA

来源：

DRYING TECHNOLOGY | 1997年 / 15卷 / 10期

关键词：

spray drying; optimisation; sugars; fruit juices; honey; glass transition temperature; stickiness;

D O I：

10.1080/07373939708917373

中图分类号：

TQ [化学工业];

学科分类号：

0817 ;

摘要：

A semi-empirical linear equation has been developed to optimise the amount of maltodextrin additive (DE 6) required to successfully spray dry a sugar-rich product on the basis of its composition. Based on spray drying experiments, drying index values for individual sugars (sucrose, glucose, frutose) and citric acid were determined, and us;ng these index values an equation for model mixtures of these components was established. This equation has been tested with two sugar-rich natural products, pineapple juice and honey. The relationship was found to be valid for these products.

引用

页码：2509 / 2525

页数：17

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