- -

Spray drying of high viscous food concentrates: Investigations on the applicability of an Air-Core-Liquid-Ring (ACLR) nozzle for liquid atomization

RiuNet: Repositorio Institucional de la Universidad Politécnica de Valencia

Compartir/Enviar a

Citas

Estadísticas

  • Estadisticas de Uso

Spray drying of high viscous food concentrates: Investigations on the applicability of an Air-Core-Liquid-Ring (ACLR) nozzle for liquid atomization

Mostrar el registro sencillo del ítem

Ficheros en el ítem

Thumbnail
Nombre: 7289-22402-2-PB.pdf
Tamaño: 1.042Mb
Formato: PDF
Descripción: Versión editorial
Abrir
dc.contributor.author Wittner, Marc es_ES
dc.contributor.author Karbstein, Heike es_ES
dc.contributor.author Gaukel, Volker es_ES
dc.date.accessioned 2019-03-13T07:31:36Z
dc.date.available 2019-03-13T07:31:36Z
dc.date.issued 2018-09-07
dc.identifier.isbn 9788490486887
dc.identifier.uri http://hdl.handle.net/10251/118056
dc.description.abstract [EN] Spray drying is widely used for powder production from liquid concentrates. Often low input temperatures are desired, as many materials, like proteins, are sensitive to heat. However, this demand leads to increased concentrate viscosities. Commonly used pressure swirl atomizers are limited concerning maximum processible viscosity. In this study, a so called Air-Core-Liquid-Ring Atomizer is used for pilot scale spray drying of whey protein concentrate (WPC80) at 40 °C and hence a viscosity of 0.09 Pa s. The produced powder was compared to an industrially produced reference. As a result, no significant differences in particle size distribution and particle morphology were observed. es_ES
dc.description.sponsorship This IGF Project of the FEI is/was supported via AiF within the programme for promoting the Industrial Collective Research (IGF) of the German Ministry of Economic Affairs and Energy (BMWi), based on a resolution of the German Parliament. es_ES
dc.format.extent 8 es_ES
dc.language Inglés es_ES
dc.publisher Editorial Universitat Politècnica de València es_ES
dc.relation.ispartof IDS 2018. 21st International Drying Symposium Proceedings es_ES
dc.rights Reconocimiento - No comercial - Sin obra derivada (by-nc-nd) es_ES
dc.subject Drying es_ES
dc.subject Dehydration es_ES
dc.subject Dewatering es_ES
dc.subject Emerging technologies es_ES
dc.subject Products quality es_ES
dc.subject Process control es_ES
dc.subject Environmental es_ES
dc.subject Evaporation es_ES
dc.subject Sublimation es_ES
dc.subject Diffusion es_ES
dc.subject Energy es_ES
dc.subject Intensification es_ES
dc.subject Spray drying es_ES
dc.subject Atomization es_ES
dc.subject ACLR es_ES
dc.subject High viscous feeds es_ES
dc.subject Whey protein concentrate es_ES
dc.title Spray drying of high viscous food concentrates: Investigations on the applicability of an Air-Core-Liquid-Ring (ACLR) nozzle for liquid atomization es_ES
dc.type Capítulo de libro es_ES
dc.type Comunicación en congreso es_ES
dc.identifier.doi 10.4995/IDS2018.2018.7289
dc.rights.accessRights Abierto es_ES
dc.description.bibliographicCitation Wittner, M.; Karbstein, H.; Gaukel, V. (2018). Spray drying of high viscous food concentrates: Investigations on the applicability of an Air-Core-Liquid-Ring (ACLR) nozzle for liquid atomization. En IDS 2018. 21st International Drying Symposium Proceedings. Editorial Universitat Politècnica de València. 1221-1228. https://doi.org/10.4995/IDS2018.2018.7289 es_ES
dc.description.accrualMethod OCS es_ES
dc.relation.conferencename 21st International Drying Symposium es_ES
dc.relation.conferencedate Septiembre 11-14,2018 es_ES
dc.relation.conferenceplace Valencia, Spain es_ES
dc.relation.publisherversion http://ocs.editorial.upv.es/index.php/IDS/ids2018/paper/view/7289 es_ES
dc.description.upvformatpinicio 1221 es_ES
dc.description.upvformatpfin 1228 es_ES
dc.type.version info:eu-repo/semantics/publishedVersion es_ES
dc.relation.pasarela OCS\7289 es_ES
dc.contributor.funder Allianz Industrie Forschung, Alemania


Este ítem aparece en la(s) siguiente(s) colección(ones)

Mostrar el registro sencillo del ítem