Abstract
An extensive investigation of spray drying of maltodextrin was made and properties of the produced powder were analysed. The paper presents selected results concerning the effect of drying and atomisation conditions on the bulk density and morphology of maltodextrin. It was found that an increase of the atomisation ratio and solution temperature caused an increase of the bulk density, while the growth of both solution concentration and drying agent temperature resulted in a decrease of the bulk density.
| Translated title of the contribution | The effect of drying and atomisation parameters on selected final product properties |
|---|---|
| Original language | Polish |
| Pages (from-to) | 1549-1554 |
| Number of pages | 6 |
| Journal | Inzynieria Chemiczna i Procesowa |
| Volume | 22 |
| Issue number | 3 E |
| Publication status | Published - 2001 |
| Externally published | Yes |