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 560661
Title Particle morphology and powder properties during spray drying of maltodextrin and whey protein mixtures
Author(s) Both, E.M.; Boom, R.M.; Schutyser, M.A.I.
Source Powder Technology 363 (2020). - ISSN 0032-5910 - p. 519 - 524.
DOI https://doi.org/10.1016/j.powtec.2020.01.001
Department(s) Food Process Engineering
Publication type Refereed Article in a scientific journal
Publication year 2020
Keyword(s) Density - Droplet size - Morphology - Pilot scale - Single droplet drying
Abstract

Application behavior of spray dried powders such as reconstitution behavior and flowability is indirectly influenced by powder particle morphology. We here investigated the influence of the drying conditions and composition for whey protein (WP), maltodextrin (MD) and their mixtures on particle morphology during pilot-scale spray drying. Even though all powders showed a variety of morphologies, MD powders contained more wrinkled particles and had high bulk density, whereas pure WP powders contained more hollow particles. Mixture powders (75:25 WP:MD) show more hollow particles with increasing inlet temperature, with a lower bulk density. The observed morphologies for different formulations corresponded roughly to previous observations during sessile single droplet drying, but the results indicate that the morphology is also influenced by the faster pilot-scale drying, which was not evident in the slower single droplet drying.

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