Staff Publications

Staff Publications

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    'Staff publications' is the digital repository of Wageningen University & Research

    'Staff publications' contains references to publications authored by Wageningen University staff from 1976 onward.

    Publications authored by the staff of the Research Institutes are available from 1995 onwards.

    Full text documents are added when available. The database is updated daily and currently holds about 240,000 items, of which 72,000 in open access.

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Record number 501357
Title Hole and vacuole formation during drying of sessile whey protein droplets
Author(s) Bouman, Jacob; Venema, Paul; Vries, Renko J. de; Linden, Erik van der; Schutyser, Maarten A.I.
Source Food Research International 84 (2016). - ISSN 0963-9969 - p. 128 - 135.
DOI http://dx.doi.org/10.1016/j.foodres.2016.03.027
Department(s) Physical Chemistry and Soft Matter
Physics and Physical Chemistry of Foods
VLAG
Food Process Engineering
Publication type Refereed Article in a scientific journal
Publication year 2016
Keyword(s) Droplet drying - Dynamics - Morphology - Process conditions - Protein solution
Abstract

Morphological development from droplet to particle during drying has strong influence on powder structure and functionality. We study the evolving morphological properties of whey protein droplets during single sessile droplet drying experiments as a well-defined model for spray drying. Sessile drying droplets were visualised with a camera and subjected to varying drying conditions such as temperature, initial protein concentration, presence of airflow and droplet rotation. The final particles were imaged by SEM and X-ray tomography. Under all conditions used, the droplets initially shrink steadily while at a specific point a hole nucleates. Subsequently, a vacuole develops until a rigid hollow particle is obtained. The location of the hole was found strongly dependent on the presence and the direction of the applied air flow. We hypothesise that in the early drying stage a skin forms, which becomes more rigid when the hole nucleates. The hole forms at the position where the local modulus of the skin layer is minimal and/or at the point below the skin where the local pressure is minimal, and that after the hole has nucleated, the vacuole develops mainly by evaporation of water through the hole.

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