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• W4292084548 endingPage "129983" @default.
• W4292084548 startingPage "129983" @default.
• W4292084548 abstract "Vertical impacts of heated dairy product droplets onto stainless steel surfaces have been experimentally studied using high-speed photography. The experiments were carried out under conditions of controlled temperature and humidity within an environmental chamber, and a numerical model was used to simulate the initial heating and evaporation processes. The droplets consisted of non-Newtonian (shear-thinning) solutions of infant formula or whole milk reconstituted at 45 wt % total solids content in water. Data obtained from image analysis were used to determine the effect of air and surface temperatures up to 140 °C on droplets during impact and spreading. The results show that drop spreading following an initial drying treatment depends on the type of drying applied. Droplets spread further with increasing air temperature, whereas it was found that surface temperatures below 120 °C only had a minor effect on droplet spreading. Moreover, the drops spread less with increasing chamber air temperature when they were air-dried at room temperature in an acoustic levitator for two minutes prior to impact. These trends have been analysed by considering the fluid viscosity, which decreases with temperature in bulk samples, but increases within any outer crust of dried liquid. Impacts were recorded for drop diameters in the range 1.5–3 mm at an impact velocity of 2.90 ± 0.03 m/s. This research should assist with understanding spray-drying of dairy products, and will be more broadly applicable to drop impacts involving heat flows and complex, non-Newtonian fluids." @default.
• W4292084548 created "2022-08-17" @default.
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• W4292084548 date "2022-11-01" @default.
• W4292084548 modified "2023-10-18" @default.
• W4292084548 title "Drop impact of dairy product solutions at the onset of drying" @default.
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• W4292084548 doi "https://doi.org/10.1016/j.colsurfa.2022.129983" @default.
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