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Mimicking Spray Drying by Drying of Single Droplets Deposited on a Flat Surface
Authors:Jimmy Perdana  Martijn B Fox  Maarten A I Schutyser  Remko M Boom
Affiliation:1. Food Process Engineering Group, Wageningen UR, P.O. Box 8129, 6700 EV, Wageningen, The Netherlands
2. NIZO Food Research, P.O. Box 20, 6710 BA, Ede, The Netherlands
Abstract:The inactivation of bioactive ingredients during spray drying is often matrix specific. Therefore, the design of new processes or the optimisation of existing spray drying processes is usually highly product specific and requires numerous experiments. Rapid experimentation methods that facilitate fast data generation are therefore desired. A novel method for drying single droplets to mimic spray drying is proposed. The approach involves droplet deposition on a hydrophobic flat surface followed by controlled drying. A heat and mass transfer model is applied to predict the drying history of the single droplets. The approach is successfully evaluated through studying the inactivation of β-galactosidase during drying. The heat and mass transfer model supplemented with inactivation kinetics provided reasonable prediction of the residual enzyme activity after drying. In addition, the inactivation kinetics could be directly extracted from single droplet experiments rather than using the kinetics from separate heating experiments. Finally, it was demonstrated that the inactivation kinetics found with the single-drop experiments could satisfactorily predict the residual activity of β-galactosidase dried with a laboratory-scale spray dryer.
Keywords:
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