Surface Stickiness of Drops of Carbohydrate and Organic Acid Solutions During Convective Drying: Experiments and Modeling

Benu Adhikari 1 T. Howes 2 B. Bhandari 3 V. Troung 3
1 Centre Energétique et Environnement - Ecole des Mines Albi-Carmaux
2 University of Queensland [Brisbane]
3 School of Land and Food Science
Abstract : Drying kinetics of low molecular weight sugars such as fructose, glucose, sucrose and organic acid such as citric acid and high molecular weight carbohydrate such as maltodextrin (DE 6) were determined experimentally using single drop drying experiments as well as predicted numerically by solving the mass and heat transfer equations. The predicted moisture and temperature histories agreed with the experimental ones within 6% average relative (absolute) error and average difference of ± 1°C, respectively. The stickiness histories of these drops were determined experimentally and predicted numerically based on the glass transition temperature (T g ) of surface layer. The model predicted the experimental observations with good accuracy. A nonsticky regime for these materials during spray drying is proposed by simulating a drop, initially 120 µm in diameter, in a spray drying environment.
Keywords : Drying kinetics Single drop drying Stickiness Glass transition Spray drying
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Journal articles
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Submitted on : Tuesday, July 31, 2018 - 9:38:13 AM
Last modification on : Wednesday, August 1, 2018 - 1:03:36 AM

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Benu Adhikari, T. Howes, B. Bhandari, V. Troung. Surface Stickiness of Drops of Carbohydrate and Organic Acid Solutions During Convective Drying: Experiments and Modeling. Drying Technology, Taylor & Francis, 2003, 21 (5), pp.839 - 873. ⟨10.1081/DRT-120021689⟩. ⟨hal-01851825⟩

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