Abstract: The work consists of a spray dryer applied to the drying of maltodextrin with the aim of predicting the drying time of drops that were atomized in the dryer.
Background: Maltodextrins are, by definition, hydrolyzed starch build up by units of a-D-glucose bound together, mainly, by glycosidical (1→4) linkages. Maltodextrins are usually classified by their values of dextrose equivalent, ranging up to 20.
Materials and Methods: The spray dryer used in this study is from the Brand: NIRO-GEA, with a nominal evaporation capacity of 1200 kg.....
Key Word: Droplets atomized; Evaporation capacity; Starch slurry; Starch processing; Syrup drying.
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