Influence of Feed Composition and Drying Parameters on the Surface Composition of a Spray-Dried Multicomponent Particle

Porowska, Anna; Dosta, Maksym; Heinrich, Stefan; Fries, Lennart; Gianfrancesco, Alessandro; Palzer, Stefan

doi:10.1080/07373937.2015.1069327

Cited by 9 publications

(2 citation statements)

References 17 publications

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“…Since measuring and approximation tools for Maxwell-Stefan multicomponent diffusion coefficients in concentrated aqueous solutions are lacking, the parameters of the diffusivity equations had to be fitted so that the simulated concentration profiles agreed with the experimental results. In the modeling work by Porowska et al (2015) on drying whey protein/sucrose droplets, the phenomena taking place during crust formation were largely disregarded. The focus was laid on the surface activity of the whey protein, and it was supposed that the adsorption process would halt upon commencing shell formation.…”

Section: Approaches With Spatiotemporal Multicomponent Mass Balancesmentioning

confidence: 99%

Component Segregation During Spray Drying of Milk Powder

Foerster

Woo

Selomulya

2017

Encyclopedia of Food Chemistry

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Section: Approaches With Spatiotemporal Multicomponent Mass Balancesmentioning

confidence: 99%

Component Segregation During Spray Drying of Milk Powder

Foerster

Woo

Selomulya

2017

Encyclopedia of Food Chemistry

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“…Powder formation, for example by spray drying, may influence powder properties that influence rehydration (Gaiani et al, 2010). Porowska et al (2015) showed that spray drying parameters and feed composition can be manipulated to influence the surface composition which can influence wetting behaviour.…”

Section: Introductionmentioning

confidence: 99%

Characterisation of the Wetting Behaviour of Poor Wetting Food Powders and the Influence of Temperature and Film Formation

Fitzpatrick

Salmon

et al. 2017

KONA

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Characterisation of the wettability of five poor wetting food powders was performed using static immersion and contact angle measurements. The effect of temperature (20, 50 and 70 °C) on wettability showed varying effects on the powders. Higher temperatures majorly improved the wettability of chocolate and high fat powders but worsened the wettability of sodium caseinate and milk protein isolate. Rate-limiting regime testing was performed by pouring a fixed mass of powder on to the surface of water in an agitated beaker and visually assessing what was rate-limiting rehydration after 1 minute. The rate limiting regime tended to be floating at lower agitation speeds and dispersed clumps of varying sizes at higher speeds. However, there were major differences observed between the powders. Some of the powders formed strong films at powder/water interfaces, that could act as a barrier to water penetration and wettability. Consequently, force displacement testing was performed on a layer of powder on the water surface to assess the strength of any powder film formed. Some of the powders formed strong films that may in-part explain their poor wetting behaviour and their propensity to form strong clumps that were difficult to disrupt.

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