Spray drying of high-fructose corn syrup
Abstract
High fructose corn syrup is very hygroscopic, and is very difficult to dry below 1% moisture. A venturi-like dryer has been developed which can dehydrate these syrups below 1% and still retain good quality without significant caramelization. The parameters which affect operations of the dryer were examined in this study. Since physical properties (density, viscosity, surface tension) of HFCS affect the characteristics of the spray, these properties have been correlated with solids content and temperature. 42%, 55%, and 90% HFCS were found to have similar physical properties even with different carbohydrate distributions. Particle sizes for two different kinds of nozzles (Micromist and Sonicore) were measured for different operating conditions. Although there are some similarities between the two nozzles, Sonicore showed better uniformity and smaller mean particle sizes. Mathematical models for these two nozzles were established using Marquardt Compromise Method. The predicted values varied less than 10% from the measured values. A simple correlation has been developed to predict the dryer's performance in terms of process parameters (air velocity, temperature, particle size, etc.). Direct measurements including air velocity, temperature, and moisture content were made and used in the model. This mathematical relationship can be used to improve dryer design and operation.
Degree
Ph.D.
Advisors
Marks, Purdue University.
Subject Area
Agricultural engineering|Food science
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