Dryer with very fast drying action where the wet material is conveyed by the flow of hot drying air. Frequently used to dry starch.
The ability of a starch paste or food composition containing starch to maintain its integrity without syneresis of water when subjected to repeated thermal cycling between ambient and freezing temperatures. Freeze-thaw stability is imparted to starches substitution. Hydroxypropyl starches are particularly suitable for food applications requiring freeze-thaw stability.