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Powder SPECS, controlling powder properties by understanding particle surfaces
The growth of the world population requires sustainable production of food products including efficient preservation and transport. Spray drying of foods is a widely applied technology to achieve this. The challenge of spray drying is to simultaneously control energy use, process efficiency and powder functionality. The aim of this project is to investigate the relationship between powder stickiness, surface composition and process parameters and to develop mechanistic models for optimization. Next to NIZO, led by Hans Tromp and TU Delft this project will be supported in combination with 4 food companies. There is still possibility to participate in this research, if you are interested, do not hesitate to contact Nel Zoon, CSO at NIZO.