喷雾干燥
乳状液
粒度分布
工艺工程
材料科学
粘度
粒径
过程(计算)
停留时间(流体动力学)
色谱法
化学工程
化学
计算机科学
复合材料
工程类
岩土工程
操作系统
出处
期刊:Elsevier eBooks
[Elsevier]
日期:2014-01-01
卷期号:: 47-56
被引量:3
标识
DOI:10.1016/b978-0-12-404568-2.00005-4
摘要
Spray drying is one of the most common methods for microencapsulation of food actives, including flavors. In this chapter, applied process fundamentals for spray drying are discussed, useful for industrial scientists to optimize the process for their microencapsulation application. In optimizing the spray-drying method, formulation (emulsion composition, emulsion droplet size, viscosity), atomization processes (liquid droplet size and liquid droplet particle size distribution), and drying process (residence time distribution) are all critical factors to consider.
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