Role of rheological characteristics in amorphous food particle-wall collisions in spray drying

Research output: Contribution to journalArticle

14 Citations (Scopus)

Abstract

A gap in knowledge exists in modeling particle-wall collision of amorphous food particles in spray drying. Most work uses a stick-upon-contact or glass transition criterion which tends to over-predict the deposition. This communication introduces a new idea in relating viscoelastic rheological characteristics to modeling of amorphous food particle-wall collisions. A time-temperature superposition technique was employed. This approach allows the effect of impacting velocity and particle size as well as the effect of particle rigidity to be incorporated in determining the impaction outcome. Trends obtained from the case study undertaken showed good qualitative agreement with past reports. Suggestions are included on possible extension to model particle-particle collisions.

Original languageEnglish
Pages (from-to)251-257
Number of pages7
JournalPowder Technology
Volume198
Issue number2
DOIs
Publication statusPublished - 10 Mar 2010

Fingerprint

Spray drying
Rigidity
Glass transition
Particle size
Communication
Temperature

Keywords

  • Amorphous
  • Deposition model
  • Particle collision
  • Spray drying
  • Viscoelastic

ASJC Scopus subject areas

  • Chemical Engineering(all)

Cite this

Role of rheological characteristics in amorphous food particle-wall collisions in spray drying. / Woo, M. W.; Wan Daud, Wan Ramli; Mujumdar, A. S.; Tasirin, Siti Masrinda; Meor Talib, Meor Zainal.

In: Powder Technology, Vol. 198, No. 2, 10.03.2010, p. 251-257.

Research output: Contribution to journalArticle

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