[PDF.20au] Glass Transition Temperature and Spray Drying of Sugar-Rich Foods: Modelling and Stickiness

Glass Transition Temperature and Spray Drying of Sugar-Rich Foods: Modelling and Stickiness

[PDF.tr03] Glass Transition Temperature and Spray Drying of Sugar-Rich Foods: Modelling and Stickiness

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 | #6015693 in Books |  2014-06-11 |  2014-06-11 | Original language:English | PDF # 1 |  8.66 x1.00 x5.91l,1.41 | File type: PDF | 440 pages

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||0 of 0 people found the following review helpful.| Excellent|By Gacobus G Ronckers|Very clear explanation of glass transition and aw and their implications on powder properties. Excellent|About the Author|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

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 prod...

You easily download any file type for your device.Glass Transition Temperature and Spray Drying of Sugar-Rich Foods: Modelling and Stickiness   |  Vinh Truong. I really enjoyed this book and have already told so many people about it!

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