Please use this identifier to cite or link to this item: https://doi.org/10.1016/j.powtec.2009.11.015
Title: Role of rheological characteristics in amorphous food particle-wall collisions in spray drying
Authors: Woo, M.W.
Daud, W.R.W.
Mujumdar, A.S. 
Tasirin, S.M.
Talib, M.Z.M.
Keywords: Amorphous
Deposition model
Particle collision
Spray drying
Viscoelastic
Issue Date: 10-Mar-2010
Citation: Woo, M.W., Daud, W.R.W., Mujumdar, A.S., Tasirin, S.M., Talib, M.Z.M. (2010-03-10). Role of rheological characteristics in amorphous food particle-wall collisions in spray drying. Powder Technology 198 (2) : 251-257. ScholarBank@NUS Repository. https://doi.org/10.1016/j.powtec.2009.11.015
Abstract: A gap in knowledge exists in modeling particle-wall collision of amorphous food particles in spray drying. Most work uses a stick-upon-contact or glass transition criterion which tends to over-predict the deposition. This communication introduces a new idea in relating viscoelastic rheological characteristics to modeling of amorphous food particle-wall collisions. A time-temperature superposition technique was employed. This approach allows the effect of impacting velocity and particle size as well as the effect of particle rigidity to be incorporated in determining the impaction outcome. Trends obtained from the case study undertaken showed good qualitative agreement with past reports. Suggestions are included on possible extension to model particle-particle collisions. © 2009 Elsevier B.V. All rights reserved.
Source Title: Powder Technology
URI: http://scholarbank.nus.edu.sg/handle/10635/61251
ISSN: 00325910
DOI: 10.1016/j.powtec.2009.11.015
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