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A steady state mathematical model for cocurrent spray drying was used to find the optimal spray drying process for sugar-rich foods. Maltodextrin-sucrose solution was used as a sugar-rich food model. The optimization of the spray drying process was carried out by finding a set of inlet variables to minimize the between the outlet air temperature and the glass transition temperature of the final products...
A steady state mathematical model for co-current spray drying was developed for sugar-rich foods with the application of the glass transition temperature concept. Maltodextrin–sucrose solution was used as a sugar-rich food model. The model included mass, heat and momentum balances for a single droplet drying as well as temperature and humidity profile of the drying medium. A log–normal volume distribution...
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