Open Daily: 10am - 10pm | Alley door pickup 10am - 7pm 3038 Hennepin Ave Minneapolis, MN
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  • Open Daily: 10am - 10pm
    Alley-side Pickup: 10am - 7pm

    3038 Hennepin Ave Minneapolis, MN
    612-822-4611

Open Daily: 10am - 10pm | Alley-side Pickup: 10am - 7pm
3038 Hennepin Ave Minneapolis, MN
612-822-4611
Glass Transition Temperature and Spray Drying of Sugar-Rich Foods

Glass Transition Temperature and Spray Drying of Sugar-Rich Foods

Truong, Vinh

Paperback

Technology & Engineering

ISBN10: 3659545015
ISBN13: 9783659545016
Publisher: Lap Lambert Academic Pub
Published: Jun 11 2014
Pages: 440
Weight: 1.41
Height: 0.98 Width: 6.00 Depth: 9.00
Language: English
The phenomenon of glass transition is now recognised in the science of materials in different areas including foods. The glass transition temperature (Tg) of foods is extremely important in the prediction of conditions for proper food processing. In conventional methods for evaluation of stickiness in spray drying of sugar-rich foods, the direct relation between Tg and stickiness has not been established yet. This book describes the controlling of the stickiness and product recovery by controlling the temperature difference between product temperature and Tg during the spray drying process of foods. It consits of fundamental studies of Tg with new informations such as complete melting temperature, contribution of structural relaxation, solid-solid interaction, effect of the melting rate on thermal history and the prediction of multi-component food models which are useful for process modeling. A mathematical model to illustrate the dynamic stickiness behavior of sticky products in relation to inlet variables of the spray drying process is developed. It is used to find a set of inlet variables to minimize the stickiness in spray drying of sugar-rich foods.

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