دورية أكاديمية
Binary collisions of drying maltodextrin droplets and glass beads
| العنوان: | Binary collisions of drying maltodextrin droplets and glass beads |
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| المؤلفون: | Eijkelboom, N.M., Rang, V.J., Breevaart, S., Boom, R.M., Wilms, P.F.C., Schutyser, M.A.I. |
| المصدر: | Journal of Food Engineering 378 (2024) ; ISSN: 0260-8774 |
| سنة النشر: | 2024 |
| المجموعة: | Wageningen UR (University & Research Centre): Digital Library |
| مصطلحات موضوعية: | Agglomeration, Locking point, Model, Single droplet drying, Sticking |
| الوصف: | Spray drying is often used in combination with agglomeration to produce powders with good functional properties, yet the mechanistic understanding of this agglomeration is limited. This research is a fundamental study into the binary collision dynamics underlying agglomeration, identifying specific collision outcome regimes. A sessile single drying droplet was subjected to collisions with glass beads. For maltodextrins with a dextrose equivalent of 6, 21 and 38, collisions were performed at different time points in the drying process. A shift in the collision outcome was observed during drying. The transition from merging as sole collision outcome to a regime where also sticking and bouncing were observed was linked to the locking point of the drying droplet. The sticking regime was observed from 0.75 to 1.5 tcollision/tlock. This indicates that precise timing of the collisions between drying droplets and dry fines is needed to optimize the agglomeration within a spray dryer. |
| نوع الوثيقة: | article in journal/newspaper |
| وصف الملف: | application/pdf |
| اللغة: | English |
| العلاقة: | https://edepot.wur.nl/659506Test; https://research.wur.nl/en/publications/binary-collisions-of-drying-maltodextrin-droplets-and-glass-beadsTest |
| DOI: | 10.1016/j.jfoodeng.2024.112110 |
| الإتاحة: | https://doi.org/10.1016/j.jfoodeng.2024.112110Test https://research.wur.nl/en/publications/binary-collisions-of-drying-maltodextrin-droplets-and-glass-beadsTest |
| حقوق: | https://creativecommons.org/licenses/by/4.0Test/ ; Wageningen University & Research |
| رقم الانضمام: | edsbas.6BC8C0DB |
| قاعدة البيانات: | BASE |
| DOI: | 10.1016/j.jfoodeng.2024.112110 |
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