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Effervescent atomization: A new atomizing technique for the energy-efficient spray drying of food liquids with high viscosity

Effervescent atomization: A new atomizing technique for the energy-efficient spray drying of food liquids with high viscosity
Autor:

Stähle, P.; Schröder, J.; Kleinhans, A.; Schuchmann, H. P.; Gaukel, V.

Quelle:

International Dairy Magazine, 44 (8) 26-28, 2013

Datum: 2013