A glass transition temperature approach for the prediction of the surface stickiness of a drying droplet during spray drying

Adhikari, Benu; Howes, Tony; Lecomte, Didier; Bhandari, Bhesh

doi:10.1016/j.powtec.2004.11.007

Cited by 110 publications

(53 citation statements)

References 24 publications

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“…The major physical and structural deteriorative reactions that occur during processing and storage of foods are collapse of structure during freeze-and vacuum-drying [18,93], stickiness of food powders during spray, hot air and fluidized bed drying and storage [4,18], caking of food powders during storage [62], crystallization of sugar [38,191] or loss of crispness [170]. Caking and crystallization are time-dependent and irreversible, while collapse and stickiness development are time-independent [18,124].…”

Section: Physical Stabilitymentioning

confidence: 99%

A Review of Methods, Data and Applications of State Diagrams of Food Systems

2010

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Understanding of the amorphous glassy state of food systems is often crucial in determining physicochemical characteristics and predicting stability of dehydrated and frozen foods. At the glass transition temperature (T g ) of food components, transformation from the amorphous glassy state to the liquid-like rubbery state occurs. T g and ice-melting temperatures (T m ) of food systems are used to construct their state diagrams, in which the different physical states/phases and state/phase transitions of food components are presented in relation to temperature and concentration. A state diagram may be used to identify the appropriate processing and storage conditions of food systems. An overview of determination methods is carried out for glass transition temperature, ice-melting temperature and conditions of maximum-freeze-concentration (glass transition temperature of maximum-freeze-concentrated solution, T g 0 and onset of ice-melting temperature, T m 0 ) for food systems. The data as T g , T m , T g 0 and T m 0 are necessary for construction of state diagrams of foods. The advantages and limitations of the determination methods are discussed. Combined data for glass transition temperature, ice-melting temperature and conditions of maximum-freeze concentration for selected food systems are presented in this study. The effect of food composition on glass line, freezing/melting curve and maximum-freezeconcentration conditions is evaluated. The significance of the state diagrams in predicting the physical, chemical and microbial stability in foods is briefly examined. Glass transition concept and state diagrams are useful for describing the physical and structural stability of food systems at specific conditions, yet they are not considered as the only determining factors of chemical, biochemical and microbial stability of food systems.

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Section: Physical Stabilitymentioning

confidence: 99%

A Review of Methods, Data and Applications of State Diagrams of Food Systems

2010

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“…Suspended droplet drying: Suspended droplet drying is the most common technique used to obtain drying kinetics data [2,3,17,27,55,99]. This technique is also used to study volatile retention [62] and morphology changes [5] during spray drying.…”

Section: Drying Kinetics Measurementmentioning

confidence: 99%

One-dimensional simulation of co-current, dairy spray drying systems – pros and cons

Patel

Chen

Jeantet

et al. 2010

Dairy Sci. Technol.

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-One-dimensional (1-D) simulation is a useful technique for the evaluation of dryer operating parameters and product properties before conducting real spray drying trials. The main advantage of a 1-D simulation tool is its ability to perform fast calculations with significant simplicity. Mathematical models can be formulated using heat, mass and momentum balances at the droplet level to estimate time-dependent gas and droplet parameters. One of the purposes of this paper is to summarize key mathematical models that may be used to perform 1-D simulation for spray drying processes, predict essential product-drying gas parameters, assess the accuracy of prediction using pilot-scale spray drying data and perhaps most importantly address the main benefits and limitations of the 1-D simulation technique in relation to industrial spray drying operations. The results of a recent international collaborative study on the development of spray drying process optimization software for skim milk manufacture are presented as an example of the application of 1-D simulation in milk processing.spray drying / one-dimensional simulation / modeling / drying kinetics / dairy product / droplet drying Article published by EDP Sciences à l'échelle de la gouttelette pour estimer les paramètres de vapeur et de gouttelette qui varient au cours du temps. Un des objectifs de cet article est de présenter de façon synthétique les modèles mathé-matiques clés qui peuvent être utilisés pour réaliser une simulation 1-D, prédire les paramètres de vapeur essentiels pour le séchage du produit, évaluer la précision de la prédiction en utilisant les données du séchage par atomisation obtenues à l'échelle pilote, et enfin d'aborder les principaux bénéfices et limites de la technique de simulation 1-D en relation avec les opérations de séchage par atomisation industrielles. Les résultats d'une récente étude réalisée en collaboration internationale sur le développement d'un logiciel d'optimisation du procédé de séchage par atomisation pour la production de poudre de lait écrémé sont présentés pour illustrer l'application de la simulation 1-D.séchage par atomisation / simulation mono-dimensionnelle / modélisation / cinétique de séchage / produit laitier / séchage d'une gouttelette

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“…In capillary type the liquid is homogeneously distributed on the surface of the solid, creating a continuous liquid phase. Andhikari et al (2003) studied the stickiness for solutions of fructose and maltodextrin during the drying process. They related the molecular weight with the force required to separate the solution of fructose/maltodextrin from the contact surface.…”

Section: 4mentioning

confidence: 99%

“…As functional agent, inulin has been employed as excipient, additive, thickener, emulsifier, gelling agent, sugar and fat substitute, etc. From the point of view of phase stability, the most common problems presented during the handling of amorphous powders are stickiness, agglomeration, crystallization, loss of volatile compounds, and crush (Andhikari et al 2001;Kay and Nottingham 2008;Khalloufi et al 2000). Recently, the stability of inulin during the storage has been evaluated and related to the concepts of a w and Tg, where a w is expressed as the amount of water adsorbed per 100 g of dried sample.…”

Section: Phase Stabilitymentioning

confidence: 99%