Coalescence and agglomeration of individual particles of skim milk during convective drying

Loredana Malafronte(University of Salerno), Anders Rasmuson(Chalmers University of Technology), V. Robertiello(University of Salerno), Lı́lia Ahrné(United States Congress), Fredrik Innings(Tetra Pak (Sweden))
Journal of Food Engineering
December 15, 2015
10.1016/j.jfoodeng.2015.11.021
Cited by 6

Related Papers

Perspectives from CO+RE: How COVID-19 changed our food systems and food security paradigms
|Current Research in Food Science|2020|206
Effect of crust temperature and water content on acrylamide formation during baking of white bread: Steam and falling temperature baking
|LWT|2007|194
Effects of Combined Osmotic and Microwave Dehydration of Apple on Texture, Microstructure and Rehydration Characteristics
|LWT|2001|170
Food powder handling and processing: Industry problems, knowledge barriers and research opportunities
|Chemical Engineering and Processing - Process Intensification|2004|147
Innovative Technologies for Food Preservation
|Elsevier eBooks|2017|131