Institut für Bio- und LebensmitteltechnikLebensmittelverfahrenstechnik

Is the effervescent atomization applicable to the tasks of spray drying foods? Influence of feed viscosity on the two-phase flow inside an effervescent atomizer and its spray characteristics

  • Autor:

    Stähle, P.; Gaukel, V.; Schuchmann, H. P.

  • Quelle:

    Poster IUFoST 2014 - The 17th world congress of food science and technology, Montreal, Canada, 18-8-2014

  • Datum: 2014