TY - JOUR
T1 - Description of morphological changes of particles along spray drying
AU - Alamilla-Beltrán, L.
AU - Chanona-Pérez, J. J.
AU - Jiménez-Aparicio, A. R.
AU - Gutiérrez-Lopez, G. F.
N1 - Funding Information:
Authors wish to thank Iberoamerican Program of Science and Technology for Development (CYTED Project XI.13), National Polytechnic Institute (IPN-Mexico) and National Council for Science and Technology (CONACYT-Mexico). Liliana Alamilla and Jorge Chanona thank CONACYT-Mexico for their study grant.
PY - 2005/3
Y1 - 2005/3
N2 - A description of morphological changes of particles along spray drying was carried out by means of scanning electron and light microscopy. Samples of atomized material (40% maltodextrin solution) were withdrawn during drying from a laboratory spray drier at various vertical distances from the atomizing nozzle, photographs of these materials were taken and images analyzed for detecting processes such as crust formation, inflation and shrinking. Final product was analyzed by SEM, mean size of particles determined and fractal dimension of projected perimeter was evaluated by means of the box counting method. This parameter of particles allowed for distinguishing between irregular and smooth contours of final powders. It was possible to explore qualitative relations of morphology and moisture content of particles with air drying temperatures along the actual drying operation, especially those related to breakage and inflation (intermediate and high drying temperatures) and with collapse (low-temperature drying).
AB - A description of morphological changes of particles along spray drying was carried out by means of scanning electron and light microscopy. Samples of atomized material (40% maltodextrin solution) were withdrawn during drying from a laboratory spray drier at various vertical distances from the atomizing nozzle, photographs of these materials were taken and images analyzed for detecting processes such as crust formation, inflation and shrinking. Final product was analyzed by SEM, mean size of particles determined and fractal dimension of projected perimeter was evaluated by means of the box counting method. This parameter of particles allowed for distinguishing between irregular and smooth contours of final powders. It was possible to explore qualitative relations of morphology and moisture content of particles with air drying temperatures along the actual drying operation, especially those related to breakage and inflation (intermediate and high drying temperatures) and with collapse (low-temperature drying).
KW - Fractal dimension
KW - Morphological changes
KW - Spray drying
UR - http://www.scopus.com/inward/record.url?scp=8344278038&partnerID=8YFLogxK
U2 - 10.1016/j.jfoodeng.2004.05.063
DO - 10.1016/j.jfoodeng.2004.05.063
M3 - Artículo de la conferencia
SN - 0260-8774
VL - 67
SP - 179
EP - 184
JO - Journal of Food Engineering
JF - Journal of Food Engineering
IS - 1-2
T2 - IV Iberoamerican Congress of Food Engineering (CIBIA IV)
Y2 - 5 October 2003 through 8 October 2003
ER -