Drying kinetics and particle formation of potato powder during spray drying probed by microrheology and single droplet drying. (February 2019)

• Record Type: Journal Article
• Authors: Tan, Yaoyao; Zhao, Yue; Hu, Honghai; Fu, Nan; Zhang, Chunjiang; Zhang, Hong; Dai, Xiaofeng
• Is Part Of: Food research international. Volume 116(2019)
• Page Start: 483
• Page End: 491
• Publication Date: 2019-02
• Subjects: Food -- Analysis -- Periodicals; Food industry and trade -- Periodicals; Food industry and trade -- Canada -- Periodicals; Food Technology -- Periodicals; Food -- Periodicals; Food-Processing Industry -- Periodicals; Aliments -- Industrie et commerce -- Périodiques; Aliments -- Industrie et commerce -- Canada -- Périodiques; Aliments -- Recherche -- Périodiques; Food industry and trade; Canada; Periodicals; Electronic journals; 664.005
• DOI: 10.1016/j.foodres.2018.08.064
• Languages: English
• ISSNs: 0963-9969

Abstract

Graphical abstract: Unlabelled Image Highlights: Potato slurry stability and particle motion were monitored by microrheology. Temperature, mass, and morphology profile during drying was analyzed by SDD. Insoluble content affected droplet drying by prevent the crust shrinkage.