Coalescence and agglomeration of individual particles of skim milk during convective drying
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Coalescence and agglomeration of individual particles of skim milk during convective drying. / Malafronte, L.; Ahrné, L.; Robertiello, V.; Innings, F.; Rasmuson, A.
I: Journal of Food Engineering, Bind 175, 2016, s. 15-23.Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt
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TY - JOUR
T1 - Coalescence and agglomeration of individual particles of skim milk during convective drying
AU - Malafronte, L.
AU - Ahrné, L.
AU - Robertiello, V.
AU - Innings, F.
AU - Rasmuson, A.
PY - 2016
Y1 - 2016
N2 - This work presents a methodology, which combines experiments and modelling, for investigating the coalescence and agglomeration ability of a product and to support the modelling of product properties during spray drying. Two particles were dried simultaneously and contact tests were performed along the drying time. A validated mathematical model describing the drying kinetics of milk particles was used to predict surface conditions during contact tests. Three major mechanisms were observed, coalescence, stickiness, and non-stickiness, which were related to adhesion and cohesion forces. The simulation model allowed evaluation of the surface Ohnesorge dimensionless number and surface glass transition temperature, which showed to be good parameters for predicting contact mechanisms. The model was also used to predict shell formation in drying particles. Wet and dry shell formation was simulated over the drying time, to improve understanding of observed contact behaviour.
AB - This work presents a methodology, which combines experiments and modelling, for investigating the coalescence and agglomeration ability of a product and to support the modelling of product properties during spray drying. Two particles were dried simultaneously and contact tests were performed along the drying time. A validated mathematical model describing the drying kinetics of milk particles was used to predict surface conditions during contact tests. Three major mechanisms were observed, coalescence, stickiness, and non-stickiness, which were related to adhesion and cohesion forces. The simulation model allowed evaluation of the surface Ohnesorge dimensionless number and surface glass transition temperature, which showed to be good parameters for predicting contact mechanisms. The model was also used to predict shell formation in drying particles. Wet and dry shell formation was simulated over the drying time, to improve understanding of observed contact behaviour.
KW - Dairy
KW - Modelling
KW - Shell formation
KW - Single drop
KW - Spray drying
KW - Stickiness
U2 - 10.1016/j.jfoodeng.2015.11.021
DO - 10.1016/j.jfoodeng.2015.11.021
M3 - Journal article
AN - SCOPUS:84953345304
VL - 175
SP - 15
EP - 23
JO - Journal of Food Engineering
JF - Journal of Food Engineering
SN - 0260-8774
ER -
ID: 202130470