Mechanisms of Drylng of Skin-Forming Materials; the Significance of Skin Formation and a Comparison Between Three Types of Material

Effect of thermal processing and storage condition on the flavour stability of spray-dried durian powder

“…The retention of target durian volatiles except for E2 MB was significantly affected by the type of incorporated additives and inlet drying temperature, Ti. As reported by Hassan and Mumford (1996), high temperature exposure of fructose droplet that is over its boiling point (i.e. 150 C) resulted in the built-up of a more porous crust that offer less resistance to vapours diffusion during drying.…”

“…The shell of NL-containing microcapsules primarily comprised of ocetenyl succinate starch and fructose. According to Hassan and Mumford (1996), such matrices were comparatively rigid to form porous crust that ruptured easily under high temperature treatment. As a consequence, relatively low volatiles retention in NL-containing microcapsule was probably attributed to cracks, which acted as channels that allowed volatiles to escape from the internal of microcapsule during and after drying.…”

Exploring the drying behaviour and particle formation of high solids milk protein concentrate

“…Hassan and Mumford (1996) pointed out that the elastic nature of surface skin did not inhibit droplet shrinkage, made evident by the cycles of droplet deflation and inflation. In addition, surface skin gradually exerted resistance to outward moisture diffusion as it thickened with drying time and reached a maximum before the formation of outer dry crust (Hassan and Mumford, 1996). Therefore, the observation of SMP droplet requiring lower amount of energy for moisture removal than MPC at the initial stages of drying (Fig.…”

“…Regardless of concentration, MPC droplet should, theoretically, observe an earlier onset of shrinkage-inhibiting crust than SMP based on the understanding that surface fat was responsible for skin formation while crust was caused by surfaceactive protein (Kim et al, 2009). Hassan and Mumford (1996) pointed out that the elastic nature of surface skin did not inhibit droplet shrinkage, made evident by the cycles of droplet deflation and inflation. In addition, surface skin gradually exerted resistance to outward moisture diffusion as it thickened with drying time and reached a maximum before the formation of outer dry crust (Hassan and Mumford, 1996).…”

Buckling and collapse during drying of a single aqueous dispersion of casein micelle droplet

“…According to the process conditions and bulk physicochemical properties, the stress induced by spray drying may result in a wide range of particle structures such as puffed, hollow, fully filled or buckled particles (Eslamian & Ashgriz, 2006;Vehring, Foss, & Lechuga-Ballesteros, 2007;Walton & Mumford, 1999;Werner, Edmonds, Jones, Bronlund, & Paterson, 2008). The final morphology influences some of the quality attributes of the particle (particle size, particle density, brittleness, dispersibility and moisture content) and governs its end use properties (Hassan & Mumford, 1996;Vehring et al, 2007). Understanding the process of droplet/dry particle transition and identifying the key factors governing the final particle features are essential for achieving optimal properties.…”