FACTORS GOVERNING SURFACE MORPHOLOGY OF SPRAY-DRIED AMORPHOUS SUBSTANCES

@article{Alexander1985FACTORSGS,
  title={FACTORS GOVERNING SURFACE MORPHOLOGY OF SPRAY-DRIED AMORPHOUS SUBSTANCES},
  author={K. Alexander and C. J. King},
  journal={Drying Technology},
  year={1985},
  volume={3},
  pages={321-348}
}
ABSTRACT Changes in particle morphology (size, shape, and appearance) have been monitored during drying of drops of foods and food-related materials. The apparatus produces a single stream of drops of uniform size, using a vibrating-orifice device for drop production. The drop size and the time-temperature history of the drops as they fall can be varied and controlled. Qualitative observations are reported for drying of aqueous solutions of lactose, maltodextrin, skim milk, and coffee extract… Expand
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