Heat-Mass Transfer and Structure Formation During Drying of Single Food Droplets

Abstract

In this article, some fundamental aspects of research on the subject are briefly reviewed. These aspects include that the major mathematical models proposed for single droplet drying, the major experimental techniques for measuring drying kinetics, the micro-structural aspects of the particle formed in lab and in commercial spray dryers, the solid/solute segregation phenomena and their relation to functional properties of the particles formed, and the influence of composition upon the drying rate characteristics. Many of these studies referred to in this article are recent but largely on dairy-based particles. Furthermore, some conclusions and possible future directions for R&D in the area are described.

Keywords:

• Heat and mass transfer
• Droplet drying
• Microstructure
• Food powder