My research focus is on spray drying, especially of sticky or potentially sticky foods. With key collaborators (Prof. Bhesh Bhandari, UQ, A.Prof Benu Adhikari University of Ballarat) we have developed rules and understanding of the role of sugars, proteins and other additives on the drying of sugar rich foods, including fruit juices, honey and milk products.

My general interests are in the modelling and physical aspects of these systems

Bhandari, B., Howes, T., 1999 ‘Implication of glass transition for the drying and stability of dried foods’, Journal of Food Engineering, 40, 71 Adhikari, B., Howes, T., Bhandari, B.R., Truoung, V., 2001, “Stickiness in foods: A review of mechanisms and test methods”, Int. J. Food Props., 4, 1 Wildeboer, W.J., Koppendraaier, E., Litster, J.D., Howes, T., Meesters, G., 2007 ‘A novel nucleation apparatus for regime separated granulation’ Powder Tech. 171, 96-105. Burey P, Bhandari BR, Howes T., Gidley, MJ., 2009 “Gel particles from spray-dried disordered polysaccharides” Carbohydrate Polymers, 76, 206-213 Jayasundera, M., Adhikari, B., & Howes, T., “Surface protein coverage and its implications on spray-drying of model sugar-rich foods: Solubility, powder production and characterisation”, Food Chemistry, 128, 1003-1016