Description of morphological changes of particles along spray drying

By L. Alamilla-Beltrán, J. Chanona‐Pérez, A. Jiménez–Aparicio, G. Gutiérrez-López. 2005

251 citations recorded by the source corpus.

Subfields: Food Science, Mechanics of Materials

View Paper: https://www.semanticscholar.org/paper/a590de991ae5e7d8149f8922a7d4c1b04d571e39

How researchers see this paper

The researchers whose trusted networks rank it highest, strongest advocate first. Every researcher gets a different order.

In Food Science

1. S. Francis
2. S. J. Bosco
3. José Maurício de Aguirre
4. S. P. M. Germer
5. S. Santhalakshmy
6. C. C. Ferrari
7. M. Sabeena

In Mechanics of Materials

1. S. J. Bosco

Citations in the corpus

• Effects of Spray-Drying Conditions on the Physicochemical Properties of Blackberry Powder (2012, background): “At higher drying temperatures, particles tend to inflate and form a crust, which is related to rapid water evaporation and the high pressure generated inside the particles.([35]) Mestry et al.”
• Effect of inlet temperature on physicochemical properties of spray-dried jamun fruit juice powder (2015, background): “At higher drying temperatures, particles tend to inflate and form a crust, which is related to rapidwater evaporation and thehigh pressure generated inside the particles [45].”