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
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