Water removal rate during drying depends on the microstructural pathways of water
migration from inside the food materials. The water removal rate also depends on the …

Mannitol and sodium chloride (NaCl) were spray dried using a counter current superheated
spray dryer. Superheated steam was found to induce relatively high nucleation during the …

This article combines the characteristics of traditional spray and electrostatic spray, and
deeply studies the various parameters that affect the spray effect. In order to achieve precise …

We have reviewed the known data about mechanisms, conditions, reasons, and
characteristics of rebound, coagulation, and explosive disintegration of drops in gas-vapor …

Spray drying is widely used in the production of food powder. This chapter does not focus on
the basics or current practices of spray drying. In contrast, this chapter introduces new …