Abstract
Morphological changes of drops of sucrose and maltodextrin solutions, coffee extract, and skim milk have been monitored during drying. One method involved videotaping drops suspended in a stream of hot air. A second method was to sample a stream of drops of uniform initial size falling through a column with a controlled temperature profile. Suspended drops show a first period of near-spherical shrinkage, closely following predictions for a voidless sphere. This is followed by a second period of rapid inflate-deflate cycling (boiling) and a third and final period during which the drop grows and/or shrinks to reach a solidified morphology. The effects of composition, air temperature, initial solute concentration, and presence or absence of dissolved gases were determined. Particles of coffee extract from the falling-drop dryer evidence surface blowholes, replicating what is observed in commercial spray-dried coffee. This phenomenon is rationalized in terms of viscous resistance to sealing flows
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Disclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.