Institut für Bio- und LebensmitteltechnikLebensmittelverfahrenstechnik

Investigation on the applicability of the effervescent atomizer in spray drying of foods: Influence of liquid viscosity on nozzle internal two-phase flow and spray characteristics

  • Autor:

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

  • Quelle:

    Journal of Food Process Engineering (early view), 2014

  • Datum: 2014