Food Engineering
Atomising a liquid feed into a hot air stream so droplets dry almost instantly into powder.
How milk powder, instant coffee and infant formula are made — liquid sprayed into hot air, drying to powder almost instantly.
Dehydration by freezing the food and subliming the ice under vacuum below the triple point of water, followed by desorption of bound water.
The temperature reached by a wetted surface in a moving air stream at steady state, where evaporative cooling balances heat gain from the air.
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