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What is Dairy Powder Drying Kinetics Study about?

This study investigates the drying kinetics and morphology of seven commercial dairy powders with varying fat content during the spray drying process. Results indicate that higher fat content leads to longer drying times and less shriveled particles, with two distinct drying periods observed. The effective diffusivity of water is negatively impacted by increased fat content, affecting the overall drying rate and morphology of the powders.

Author

kunduankit9800

Language

EN