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Glass Transition Temperature and Spray Drying of Sugar-Rich Foods
Modelling and Stickiness
Taschenbuch von Vinh Truong
Sprache: Englisch

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Beschreibung
The phenomenon of glass transition is now recognised in the science of materials in different areas including foods. The glass transition temperature (Tg) of foods is extremely important in the prediction of conditions for proper food processing. In conventional methods for evaluation of stickiness in spray drying of sugar-rich foods, the direct relation between Tg and stickiness has not been established yet. This book describes the controlling of the stickiness and product recovery by controlling the temperature difference between product temperature and Tg during the spray drying process of foods. It consits of fundamental studies of Tg with new informations such as complete melting temperature, contribution of structural relaxation, solid-solid interaction, effect of the melting rate on thermal history and the prediction of multi-component food models which are useful for process modeling. A mathematical model to illustrate the dynamic stickiness behavior of sticky products in relation to inlet variables of the spray drying process is developed. It is used to find a set of inlet variables to minimize the stickiness in spray drying of sugar-rich foods.
The phenomenon of glass transition is now recognised in the science of materials in different areas including foods. The glass transition temperature (Tg) of foods is extremely important in the prediction of conditions for proper food processing. In conventional methods for evaluation of stickiness in spray drying of sugar-rich foods, the direct relation between Tg and stickiness has not been established yet. This book describes the controlling of the stickiness and product recovery by controlling the temperature difference between product temperature and Tg during the spray drying process of foods. It consits of fundamental studies of Tg with new informations such as complete melting temperature, contribution of structural relaxation, solid-solid interaction, effect of the melting rate on thermal history and the prediction of multi-component food models which are useful for process modeling. A mathematical model to illustrate the dynamic stickiness behavior of sticky products in relation to inlet variables of the spray drying process is developed. It is used to find a set of inlet variables to minimize the stickiness in spray drying of sugar-rich foods.
Über den Autor
Assoc. Prof. Dr. Vinh Truong got PhD in Food Science at The University of Queensland, Australia in 2002. His research interests are broadly in Drying, Glass transition, Extraction, and Process Engineering. Since 2004, he is Head of Department of Chemical Engineering and Processing of Nong Lam University in Ho Chi Minh city, Vietnam.
Details
Erscheinungsjahr: 2014
Fachbereich: Chemische Technik
Genre: Mathematik, Medizin, Naturwissenschaften, Technik
Rubrik: Naturwissenschaften & Technik
Medium: Taschenbuch
Inhalt: 440 S.
ISBN-13: 9783659545016
ISBN-10: 3659545015
Sprache: Englisch
Ausstattung / Beilage: Paperback
Einband: Kartoniert / Broschiert
Autor: Truong, Vinh
Hersteller: LAP LAMBERT Academic Publishing
Verantwortliche Person für die EU: LAP Lambert Academic Publishing, Brivibas Gatve 197, ?-1039 Riga, customerservice@vdm-vsg.de
Maße: 220 x 150 x 27 mm
Von/Mit: Vinh Truong
Erscheinungsdatum: 11.06.2014
Gewicht: 0,673 kg
Artikel-ID: 105231401
Über den Autor
Assoc. Prof. Dr. Vinh Truong got PhD in Food Science at The University of Queensland, Australia in 2002. His research interests are broadly in Drying, Glass transition, Extraction, and Process Engineering. Since 2004, he is Head of Department of Chemical Engineering and Processing of Nong Lam University in Ho Chi Minh city, Vietnam.
Details
Erscheinungsjahr: 2014
Fachbereich: Chemische Technik
Genre: Mathematik, Medizin, Naturwissenschaften, Technik
Rubrik: Naturwissenschaften & Technik
Medium: Taschenbuch
Inhalt: 440 S.
ISBN-13: 9783659545016
ISBN-10: 3659545015
Sprache: Englisch
Ausstattung / Beilage: Paperback
Einband: Kartoniert / Broschiert
Autor: Truong, Vinh
Hersteller: LAP LAMBERT Academic Publishing
Verantwortliche Person für die EU: LAP Lambert Academic Publishing, Brivibas Gatve 197, ?-1039 Riga, customerservice@vdm-vsg.de
Maße: 220 x 150 x 27 mm
Von/Mit: Vinh Truong
Erscheinungsdatum: 11.06.2014
Gewicht: 0,673 kg
Artikel-ID: 105231401
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