Atomisation technologies used in spray drying in the dairy industry: A review
Atomisation is an integral element of the spray-drying process, whereby a bulk liquid feed is
converted to discrete droplets, greatly increasing the surface area of the feed liquid and …
converted to discrete droplets, greatly increasing the surface area of the feed liquid and …
Free fat, surface fat and dairy powders: interactions between process and product. A review
ML Vignolles, R Jeantet, C Lopez, P Schuck - Le Lait, 2007 - lait.dairy-journal.org
Nowadays, fat-filled spray-dried dairy powders have acquired an economic importance.
Increasing the fat content leads to further quality implications such as off-flavors, and poor …
Increasing the fat content leads to further quality implications such as off-flavors, and poor …
[LIBRO][B] Food packaging: principles and practice
GL Robertson - 2005 - taylorfrancis.com
A comprehensive and accessible textbook, Food Packaging: Principles and Practice,
Second Edition presents an integrated approach to understanding the principles underlying …
Second Edition presents an integrated approach to understanding the principles underlying …
Effect of carrier agents on physical and microstructural properties of spray dried tamarind pulp powder
The aim of the present research was to investigate the effect of carrier type and its addition
rate on physical and microstructural properties of spray dried tamarind pulp powder. A tall …
rate on physical and microstructural properties of spray dried tamarind pulp powder. A tall …
The effect of different drying processes and the amounts of maltodextrin addition on the powder properties of sumac extract powders
G Caliskan, SN Dirim - Powder technology, 2016 - Elsevier
The aim of this study is to determine the physical (moisture and ash contents, water activity
and color values) and powder properties (bulk and tapped densities, flowability …
and color values) and powder properties (bulk and tapped densities, flowability …
A comparative study of encapsulation of carotenoid enriched-flaxseed oil and flaxseed oil by spray freeze-drying and spray drying techniques
Encapsulation of carotenoid enriched flaxseed oil was performed by spray freeze-drying by
using sixteen different emulsion formulations. Emulsions, which contain various …
using sixteen different emulsion formulations. Emulsions, which contain various …
Tailoring of rosuvastatin calcium and atenolol bilayer tablets for the management of hyperlipidemia associated with hypertension: a preclinical study
Hyperlipidemia is still the leading cause of heart disease in patients with hypertension. The
purpose of this study is to make rosuvastatin calcium (ROS) and atenolol (AT) bilayer tablets …
purpose of this study is to make rosuvastatin calcium (ROS) and atenolol (AT) bilayer tablets …
Flowability of plant based food powders: Almond, chestnut, chickpea, coconut, hazelnut and rice
This study presents bulk material characterization, especially powder flowability, of eight
food powders from six different plants (almond, chestnut, chickpea, coconut, hazelnut and …
food powders from six different plants (almond, chestnut, chickpea, coconut, hazelnut and …
Influence of protein concentration on the physical characteristics and flow properties of milk protein concentrate powders
This study investigated the physical characteristics and flow properties of seven milk protein
concentrate (MPC) powders, ranging from 36.6 (MPC35) to 89.6 (MPC90)%(w/w) protein in …
concentrate (MPC) powders, ranging from 36.6 (MPC35) to 89.6 (MPC90)%(w/w) protein in …
Caking of lactose: A critical review
M Carpin, H Bertelsen, JK Bech, R Jeantet… - Trends in Food Science …, 2016 - Elsevier
Background Caking is a recurrent problem in various industries, whether it occurs during the
production, storage or transport of powders. Caked powder results in longer processing …
production, storage or transport of powders. Caked powder results in longer processing …