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of 3
pro vyhledávání: '"Lee Woun Tan"'
Publikováno v:
Procedia Food Science. 1:690-697
Spray drying is a common drying technique in food industries to convert liquid to powder form. A good understanding on the dynamic behavior of the process is important to ensure proper control. The aim of this study is to develop empirical models for
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::24136c350ba3f35d2ed2097d8246d789
Publikováno v:
2011 Fourth International Conference on Modeling, Simulation and Applied Optimization.
Spray drying is a removal of moisture from liquid feed by breaking into droplets in a hot medium to convert into powder form. In order to ensure the product quality is at the desired specification, a good control system and good understanding on the
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ead3a15a2e6af7c3358ed8912aab4172
https://doi.org/10.1109/icmsao.2011.5775537
https://doi.org/10.1109/icmsao.2011.5775537
Publikováno v:
2011 4th International Conference on Modeling, Simulation & Applied Optimization (ICMSAO); 2011, p1-6, 6p