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Anandharamakrishnan, C. "Experimental and computational fluid dynamics studies on spray-freeze-drying and spray-drying of proteins." Thesis, Loughborough University, 2008. https://dspace.lboro.ac.uk/2134/8061.
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This thesis presents an experimental and computational fluid dynamics (CFD) study of spray-drying, spray-freezing and spray-freeze-drying of whey proteins. The effects of varying feed concentration (20 - 40% w/v) and outlet temperature (600 - 120 degrees Celcius) on whey protein denaturation (determined by DSC) and solubility at pH 4.6 (by Kjeldhal and RP-HPLC methods) have been investigated in a pilot-scale cocurrent spray dryer. The study confirms that low outlet gas temperatures (60 and 80 degrees Celcius) produce the lowest amount of denaturation, with almost complete denaturation observed at 120 degrees Celcius. Slightly more denaturation was found with a 40% feed concentration. A reversed phase HPLC technique has been applied to measure the loss of solubility of a-lactalbumin and P-lactoglobulin. Significantly higher losses in solubility were observed for P-lactoglobulin compared to alactalburnin. Increasing the feed concentratioq at higher outlet temperatures also caused noticeable increases in insolubility. The reversed phase HPLC results were consistent with those obtained from total protein nitrogen content (Kjeldhal) analyses. This comparative study suggests that the protein solubility can also be calculated from RP-HPLC technique. Spray-freeze drying is an alternative approach to spray drying, which is less likely to cause protein denaturation and loss of solubility. Conventional freeze-drying involves high capital and operating costs, due to the low temperatures, high vacuum and very long drying times. One solution to this problem is to reduce the dimensions of the material being dried. This is the basis of the spray-freeze-drying technique, involving atomisation of a liquid to form droplets, freezing the droplets and subliming off the ice at low temperature and atmospheric pressure in a fluidised bed. However, the quantities of gas required for atmospheric freeze-drying are prohibitively expensive. A pilot-scale spray-freeze-drying process was investigated, in which fluidisation was performed at sub-atmospheric pressures, allowing rapid freezedrying (in about one hour) but using much less gas. This was demonstrated using whey protein which yields a product with a highly porous structure, with little loss of protein solubility. This process has potential to produce high-value-added food and pharmaceutical products more quickly and cheaply than is currently possible by commercial vacuum freeze-drying processes. CFD simulations were developed for short and tall form spray-dryers to study the particle velocity, temperature and residence time during drying. These simulation results agreed well with the published experimental data. The tall-form spray dryer model predictions showed that more particles impact on the cylindrical wall position and this may affect the protein denaturation and solubility. This study suggests that a short form dryer with a bottom outlet is more suitable for drying of proteins. Similarly, a CFD simulation for the spray-freezing operation was developed to study the gas flow pattern and particle trajectories and histories. This CFD model also includes the latent heat effects during the phase change. The simulation predictions agreed reasonably well with the experimental results. A comparison of simulations for a solid and a hollow cone spray suggested that the latter yields lower particle temperatures with low particle collection efficiency. A modified chamber geometry was proposed and the simulation showed that the new design could achieve higher particle collection efficiencies.
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Zhang, Yifei. "Spray freeze drying of nanozirconia powders." Thesis, Loughborough University, 2014. https://dspace.lboro.ac.uk/2134/16332.
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Nanozirconia ceramics have great potential to be used in a range of applications from dental implants to petrochemical valves due to their enhanced mechanical properties and superior hydrothermal ageing resistance. Unlike conventional ceramic components that are normally produced in large quantities with low costs using various conventional dry forming or wet forming methods, industry scale processing of nanoceramics has not yet been achieved. Concentration and granulation of nanostructured 3 mol% yttria stabilised zirconia via a spray freeze drying (SFD) technique was investigated to determine whether large scale dry forming of nanoceramics would be possible. Commercial nanosuspension with a primary particle size of 16 nm was concentrated to 55 wt% solids content using an electrosteric dispersant, β-alanine, whilst retaining low viscosities of ~20 mPa s at a 200 s-1 shear rate. The nanosuspensions concentrated using the β-alanine also displayed good ageing resistance and it has been proven that a large scale vacuum assisted rotary evaporator can be used to perform concentration in industry.
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Ghandi, Amir. "Studies towards improved spray drying of." Thesis, University of Ballarat, 2012. http://researchonline.federation.edu.au/vital/access/HandleResolver/1959.17/63405.
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Spray drying is relatively cost effective, energy efficient and high throughput drying system, however, it is damaging to bacteria. This study investigated approaches and methods to improve the survival of lactic acid bacteria by modifying the drying conditions and/or adding protective substances to enhance bacterial survival and culture activity in spray dried culture powders. (Taken from Abstract)Doctor of Philosophy
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Raghupathy, Bala Praveen Chakkravarthy. "Spray freeze-drying of zirconia nanopowder." Thesis, Loughborough University, 2007. https://dspace.lboro.ac.uk/2134/34738.
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Industrial exploitation of ceramic nanopowders is inhibited by their poor flowability and strong tendency to agglomerate. To achieve good flowability and die-filling characteristics, controlled agglomeration is required whilst the strength of the agglomerates is minimised so that they crush into primary particles when die pressed. Yttria stabilised zirconia nanopowders with a primary particle size of ~16 nm were obtained through different drying routes from an aqueous suspension and characterised in terms of flowability and agglomerate strength.
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PREZIUSO, MARCO. "Preservation of selected sourdough: comparison of freezing, freeze drying, drying and spray drying techniques." Doctoral thesis, Università degli studi del Molise, 2018. http://hdl.handle.net/11695/84477.
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La fermentazione con impasto acido è uno dei metodi più antichi utilizzati nell'industria dei prodotti lievitati da forno per la produzione di pane casereccio e di numerosi dolci tipici della tradizione italiana. L’impiego di “impasto acido” o “pasta madre” (impasto di tipo I) offre, rispetto all’uso del lievito di birra, numerosi vantaggi in termini di qualità sensoriale, nutrizionale e di shelf-life.
L’impasto acido di tipo I, infatti, è caratterizzato da un consorzio microbico eterogeneo, rappresentato principalmente da batteri lattici e da lieviti, la cui fermentazione conferisce al prodotto da forno caratteristiche quali gusto, consistenza e aroma migliorati, alta appetibilità, raffermamento ritardato e maggiore shelf-life. L’impasto deve essere costantemente rinfrescato per consentire ai microrganismi di rimanere in uno stato attivo e vitale. Il rinfresco viene realizzato utilizzando una quota della madre acida prelevata dalla precedente fermentazione, mescolandola con acqua e farina e lasciandola fermentare per almeno 6 ore a 30° C. Quindi, il mantenimento di una madre acida attiva richiede tempo e impegno maggiore al fine di garantirne la sua vitalità.
Per questi motivi, numerose panetterie industriali utilizzano la madre acida di tipo III che consiste in diverse preparazioni di madre acida essiccata o liofilizzata. Tali preparazioni, però, sono spesso caratterizzate da ridotta vitalità microbica e prevedono quasi sempre l'aggiunta di lievito di birra "Saccharomyces cerevisiae", che viene presentato come un "attivatore" ma che in realtà è responsabile solo per la lievitazione, causando spesso l'appiattimento delle caratteristiche aromatiche dei prodotti finiti.
Una corretta stabilizzazione della madre acida di tipo I nel tempo potrebbe rappresentare non solo un'importante pietra miliare in termini economici nell'industria della panificazione, ma anche un prerequisito per la protezione dei prodotti da forno tipici e tradizionali, senza l'uso di attivatori di lievito di birra.
Scopo della tesi di dottorato è stato, quindi, confrontare diverse tecniche di conservazione per identificare quella in grado di preservare meglio le caratteristiche microbiche della pasta madre di tipo I e quindi le caratteristiche sensoriali dei prodotti finiti.
A tal fine, una madre acida di tipo I, caratterizzata per pH, acidità titolabile totale (TTA), composizione dei composti organici volatili, cariche microbiche di batteri lattici e lieviti, è stata sottoposta a diverse modalità di conservazione: congelamento, essiccazione, liofilizzazione e spraizzazione. Dopo i trattamenti di conservazione, sono state valutate la vitalità microbica e le caratteristiche chimico-fisiche degli impasti. Quindi, la madre acida stabilizzata è stata utilizzata nella produzione di pani per valutare la capacità lievitante e fermentante degli impasti. I pani ottenuti sono stati sottoposti ad analisi sensoriale e ad analisi digitale dell’immagine. Risultati positivi e incoraggianti sono stati ottenuti principalmente con la pasta madre spraizzata.
Tra le diverse tecniche di conservazione testate, la spraizzazione ha consentito di registrare la maggior sopravvivenza sia dei lieviti sia dei batteri lattici. Inoltre, i risultati hanno messo in evidenza che la madre acida spraizzata, dopo opportuno rinfresco, consentiva di ottenere una buona lievitazione e di produrre pani con caratteristiche sensoriali paragonabili a quelle prodotte usando impasti acidi freschi.Spontaneous sourdough fermentation is one of the oldest methods used in the bakery industry for the production of homemade, typical and traditional breads and various bakery typical product of the Italian tradition. The modern biotechnology of baked goods largely uses fresh sourdough (namely sourdough of type I) as a natural leavening agent because of the many advantages it offers over baker’s yeast resulting in a final product with high sensory quality. Type I sourdough has the largest application and resembles the traditional processes. It is fully known that sourdough is characterized by a heterogeneous microbial consortium, mainly represented by lactic acid bacteria and yeasts, whose fermentation confers to the bakery product its features such as improved taste, texture and aroma, high palatability, delayed staling and increased shelf-life. It is characterized by continuous (daily) propagation to keep the microorganisms in an active state. Furthermore, the ecosystem of sourdough type I can easily undergo modification due to factors affecting the management and preservation of the dough itself, such as modification of the ingredients used and the type of flour, the change in the storage temperature, the number of refreshments made, the hygienic conditions of the processing environment and the operator. Propagation of sourdough type I is achieved by daily back-slopping, using the mother sponge taken from the preceding fermentation, mixing it with water and flour, and allowing to ferment for at least 6 h at 30°C. So, the maintaining of a fresh sourdough starter requires a little extra time and effort because daily or weekly refreshments are necessary to guarantee its good vitality. For these reasons, numerous industrial bakeries use sourdough of type III, that include the addition of "Saccharomyces cerevisiae" yeast, often causing flattening of the aromatic characteristics of the finished products. A proper stabilization of the sourdough of type I over time could represent not only an important milestone in economic terms in the bakery industry but also a prerequisite for the protection of typical and traditional bakery products. Aim of PhD thesis was, therefore, to compare different techniques in order to identify the one that could better preserve the microbial characteristics of the sourdough of type I and thus the finished baked products. For this purpose, a sourdough of type I has been subjected to different storage modes: freezing, drying, freeze-drying and spray drying. Sourdough was selected among numerous typical sourdoughs, previously characterized for lactic acid bacteria and yeast count, pH and Total Titratable Acidity (TTA) value and volatile organic composition. After the preservation treatments, microbial vitality and chemical-physical properties of the doughs were assessed. Then, the stabilized sourdough starter were used in breadmaking manufacture to assess the ability to leaven and ferment the doughs. The breads obtained were subjected to sensorial analysis and digital image analysis. Positive and encouraging results were obtained mainly with the sourdough spray-dried. In fact, among the different storage techniques tested, spray drying showed the highest survival both of yeasts and lactic acid bacteria respect to the other techniques. Furthermore, the results suggested that spray-dried sourdough, opportunely refreshed, can be successfully used for breadmaking, leading to bread with sensorial characteristics comparable to those produced using fresh sourdoughs.
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Salomão, Wellington Fioravante. "Microencapsulação de dimetil dissulfeto (DMDS) por spray drying e spray congealing." Universidade de São Paulo, 2012. http://www.teses.usp.br/teses/disponiveis/60/60137/tde-29102012-141155/.
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O dengue e o dengue hemorrágico são considerados como as arboviroses mais importantes do ponto de vista da saúde pública além de serem também as mais disseminadas. O greening ou huanglongbing (HLB), por sua vez, é uma doença de difícil controle e rápida disseminação que afeta seriamente a produção de citros no mundo todo. É considerada a pior doença de citros da atualidade pois não tem cura e leva ao declínio e morte das árvores em alguns anos. O DMDS é um composto sulfúrico volátil derivado de plantas e que tem despertado um crescente interesse devido a sua comprovada atividade repelente e inseticida além de ação nematicida e disinfectante do solo. Visando oferecer uma alternativa para o controle de ambas as doenças, este trabalho teve como objetivo desenvolver um método de microencapsulação por spray drying e spray congealing para o dimetil dissulfeto (DMDS), visando a redução da sua volatilidade através de uma liberação controlada para o ambiente. Dessa forma, tornar-se-ia viável sua utilização como repelente, larvicida e inseticida no combate ao vetor do dengue além da sua utilização como repelente no controle do greening nas lavouras de citrus. Tentou-se a microencapsulação através de spray congealing utilizando enxofre como microencapsulante mas não se obteve sucesso devido as características térmicas do enxofre. Foram obtidas micropartículas de DMDS microencapsulado em goma arábica através da técnica de spray drying. As micropartículas e o processo de secagem foram caracterizados com relação ao rendimento de secagem, rendimento de microencapsulação, morfologia, teor de água residual, atividade de água, densidades aparente e compactada e propriedades de fluxo. Confirmou-se a possibilidade de microencapsulação de DMDS por spray drying e eficiência da goma arábica na retenção do mesmo. As partículas obtidas apresentaram boas propriedades de atividade de água, teor de água residual e densidade mas propriedades de fluxo que requerem melhoria. Foi feito também um estudo simplificado da viabilidade técnico-econômica da implantação de uma unidade de produção de DMDS microencapsulado. Esse estudo foi baseado no processo de microencapsulação estudado. Foram analisados diversos parâmetros econômicos e através destas análises verificou-se que a produção de DMDS microencapsulado pelo método utilizado seria economicamente viável.Dengue fever and dengue hemorrhagic fever are not only considered the most important arboviruses from public health standpoint but also the most disseminated ones. Greening or huanglongbing (HLB) is a citrus disease of difficult control and fast dissemination that affects citrus production all over the world. It is considered the worst citrus disease nowadays since it does not have a cure and it causes the decline and death of the trees in a few years. Dimethyl disulfide is a volatile sulphur compound derived from plants and that has aroused growing interest due to its proved repellence and insecticidal activity, soil disinfection and nematocidal properties. Therefore, this work aimed at developing a DMDS microencapsulation method via spray drying and spray congealing in order to decrease DMDS\' volatility through a controlled release to the environment and offer a control alternative to both diseases. This would make DMDS use as a repellent, larvicide and insecticide of dengue fever\'s vector and also its use in greening control as a repellent viable. We tried to microencapsulate the DMDS through spray congealing using sulfur as a microenpsulating agent but it was unsuccessful due to the thermal characteristics of sulfur. DMDS was microencapsulated in Arabic gum through spray drying. Drying yield, microencapsulation yield, morphology of the particles, residual water percentage, water activity, bulk and tapped density and flow properties were used to characterize the microparticles and the drying process. Feasibility of DMDS microencapsulation and Arabic gum efficiency in DMDS retention were confirmed. The microparticles presented good bulk and tapped density, residual water percentage and water activity properties though its flow properties requiring further improvement. A simplified technical-economical evaluation of a DMDS microencapsulation factory was also done. This evaluation was based on the studied microencapsulation process. Many economical parameters were analysed and those analyses showed that DMDS microparticles production using the studied method would be economically viable.
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Pereira, Simone Vieira. "Sistemas microestruturados contendo extratos de Chamomilla recutita L. para aplicações dermocosméticas." Universidade de São Paulo, 2015. http://www.teses.usp.br/teses/disponiveis/60/60137/tde-12052015-114418/.
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A Chamomilla recutita L. é uma das plantas medicinais mais cultivadas no Brasil e no mundo. Os extratos da C. recutita são de interesse para as indústrias farmacêuticas e cosméticas, visto que estes apresentam atividades anti-inflamatória, antioxidante e adstringente. A ação terapêutica do extrato pode ser mais pronunciada que a ação terapêutica de um de seus ativos isolados. No entanto, a incorporação de um extrato em uma formulação pode ser difícil devido à baixa estabilidade dos extratos, bem como à possibilidade de gerarem instabilidade das formulações. Microencapsulando o extrato com um carreador é possível aumentar estabilidade do extrato quanto evitar instabilidade na formulação. Além disso, a microencapsulação é capaz de fornecer outras vantagens, como uma liberação controlada. Dois processos foram estudados como alternativas para a microencapsulação do óleo essencial e do extrato hidroalcoólico da C. recutita usando quitosana como carreador: o spray drying e o spray freeze drying. Planejamentos fatorais foram utilizados para determinar os fatores que mais influenciaram no diâmetro médio das micropartículas, eficiência de encapsulação e teor dos marcadores e rendimento do processo. A apigenina e a apigenina-7-glicosídeo foram usadas como marcadores do extrato hidroalcoólico e o óxido de bisabolol A foi usado como marcador do óleo essencial. Os processos de spray drying e spray freeze drying dos dois extratos foram otimizados e as micropartículas resultantes foram caracterizadas com relação ao diâmetro médio, rendimento do processo, teor e eficiência de encapsulação dos marcadores, atividade antioxidante in vitro, densidade, índice de Carr, fator de Hausner, umidade, morfologia, perfil de liberação n vitro e estabilidade. Os resultados mostraram que o processo de spray drying apresentou os melhores resultados para eficiência de encapsulação, com valores de aproximadamente 98%, 95% e 80% para apigenina, apigenina-7-glicosídeo e óxido de bisabolol A, respectivamente. As eficiências de encapsulação obtidas no processo de spray freeze drying foram de aproximadamente 59%, 58% e 38% para os mesmos marcadores, respectivamente. As micropartículas produzidas por spray freeze drying apresentaram formato irregular e poroso, enquanto as produzidas por spray drying apresentaram formato esférico e superfícies mais lisas, sem poros ou fissuras. Ao contrário do que ocorreu com o extrato hidroalcoólico, a perda do marcador do óleo foi elevada no processo de spray drying, com teor final de 35%. Os teores dos marcadores ficaram acima de 80% para o processo de spray freeze drying do óleo e acima de 90% para o extrato hidroalcoólico. As micropartículas produzidas por spray drying do extrato hidroalcoólico e do óleo e por spray freeze drying do extrato hidroalcoólico e do óleo apresentaram diâmetro médio de 5,1 ?m, 5,0 ?m, 31,0 ?m e 96,4 ?m, respectivamente. Ensaios de liberação in vitro mostraram que as micropartículas foram capazes de sustentar a liberação dos respectivos marcadores. Os estudos de permeação in vitro das micropartículas produzidas por spray drying do extrato hidroalcoólico também mostraram que estas foram capazes de sustentar a liberação. A microencapsulação proporcionou em todos os casos um aumento considerável da estabilidade. As micropartículas produzidas por spray drying do extrato hidroalcoólico apresentaram teores de marcadores no mínimo 50% maiores que o extrato puro após 90 dias. O spray freeze drying se mostrou como a melhor alternativa para produção de micropartículas de quitosana contendo o óleo essencial de C. recutita, enquanto o processo de spray drying se mostrou como uma ótima alternativa para microencapsulação do extrato hidroalcoólico da C. recutita.Chamomilla recutita L. is one of the most cultivated medicinal plants in Brazil and around the world. Its extracts are important to both the pharmaceutical and cosmetics industries due to its therapeutic applications, such as an anti-inflammatory, antioxidant, and astringent. The therapeutic effects of an extract may be more pronounced than those of an isolated active compound. However, the incorporation of an extract in a formulation is difficult due to the low stability of extracts and the potential instabilities they may cause in formulations. Microencapsulating an extract in a carrier is a potential way of increasing the stability of an extract and avoiding instabilities in a formulation. Compound microencapsulation also brings other advantages, such as controlled release rates. Two processes were studied as alternatives to microencapsulating C. recutita essential oil and C. recutita hydroalcoholic extract using chitosan as a carrier: spray drying and spray freeze drying. Factorial designs were used to determine which process factors most influence the mean diameter, encapsulation efficiency and content of the chemical markers, and process yield. Apigenin and apigenin-7-glucoside were used as chemical markers for the hydroalcoholic extract and bisabolol oxide A was used as the chemical marker for the essential oil. The spray drying and spray freeze drying processes for both the oil and hydroalcoholic extract were optimized and the resulting microparticles were further characterized to determine mean diameter, process yield, marker encapsulation efficiency and content, in vitro antioxidant activity, density, Carr index, Hausner factor, water content, morphology, in vitro release profiles and stability. The results showed spray drying had the best encapsulation efficiency results, with about 98%, 95% e 80% of the apigenin, apigenin-7-glucoside and bisabolol oxide A content, respectively, inside the microparticles. The encapsulation efficiencies obtained in the spray freeze drying process were about 59%, 58% e 38% for the same chemical markers, respectively. Microparticles produced by spray freeze drying were irregular and porous, whereas microparticles produced by spray drying were spherical and fairly smooth, without porous or cracks. Contrary to what happened with the hydroalcoholic extract, oil marker content was low for spray dried microparticles, with final content at 35%. Chemical markers contents were above 80% for the oil and above 90% for the hydroalcoholic extract in spray freeze dried microparticles. Spray dried microparticles containing extract and oil and spray freeze dried microparticles containing extract and oil had mean diameter of 5.1 ?m, 5.0 ?m, 31.0 ?m and 96.4 ?m, respectively. In vitro release profiles showed all microparticles were able to sustain their respective marker release rates. In vitro permeation studies of spray dried microparticles containing hydroalcooholic extract also showed sustained release rates for the corresponding markers. Microencapsulation also provided considerable increase in C. recutita hydroalcoholic extract stability and C. recutita essential oil stability. After 90 days spray dried microparticles containing hydroalcoholic extract presented marker content 50% higher than the pure hydroalcoholic extract. Spray freeze drying was the best alternative to produce chitosan microparticles containing C. recutita essential oil, while spray drying was shown to be an excellent way to microencapsulate C. recutita hydroalcoholic extract in chitosan.
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Tseng, Kuo-Shu. "Volatile retention during drying process." Thesis, University of Reading, 2000. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.326958.
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Namaldi, Aysegul. "Obtaining Durable Enzyme Powder Via Spray Drying." Master's thesis, METU, 2005. http://etd.lib.metu.edu.tr/upload/3/12605892/index.pdf.
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Serine alkaline protease (SAP, EC 3.4.21.62) produced by Bacillus species, that are the microbioreactors within the bioreactors, is one of the major industrial enzymes. In this study, after production by Recombinant Bacillus subtilis (BGSC-1A751), carrying pHV1431::subc gene in the complex media and separation of solids, SAP was dried by using a spray drier. Experiments were performed to investigate the stabilization of SAP during spray drying and subsequent storage. Initially, the effect of air inlet temperature of the spray drier on SAP activity was evaluated. For this purpose, SAP solutions were spray dried in the absence of any protective agents at five different air inlet temperature (700C, 900C, 1100C, 1200C, 1300C). As a result, increasing air inlet temperature lead to an increase in activity loss of SAP during drying. Thereafter, the effect of protective additives, glucose and maltodextrin (0.5%, 1%, 2% w/v), on SAP activity was investigated during spray drying. The activity loss of SAP was completely inhibited in the presence of glucose at 70, 90 and 1100C. However, the addition of maltodextrin was better than glucose for activity preservation of SAP at 1300C. Among the obtained results, 1% glucose addition was the best to preserve activity of SAP during spray drying. Then, structural change of SAP during drying was investigated. FTIR-ATR spectrum was used to evaluate the change in physical structure of the dried SAP powders in the presence of 1% glucose. From infrared images, at 900C more native-like structure for dried SAP powders was observed. In the last stage of this study storage stability of obtained SAP powders at 40C for a long period (6 months) was investigated. When considering all conditions, 0.5% maltodextrin addition was the best for stabilizing SAP powders along storage time.
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Jafari, Seid Mahdi. "Encapsulation of nano-emulsions by spray drying /." [St. Lucia, Qld.], 2006. http://www.library.uq.edu.au/pdfserve.php?image=thesisabs/absthe20101.pdf.
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Halliwell, Rebecca Amy. "Control of crystalline particle properties by spray drying." Thesis, University of Strathclyde, 2017. http://digitool.lib.strath.ac.uk:80/R/?func=dbin-jump-full&object_id=28652.
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Although spray drying has been common place in the pharmaceutical industry for decades, the integration of the technique into continuous manufacturing can offer an extensive array of particle engineering applications. Continuous manufacturing aims to deliver consistent and sustainable drug products of a better and higher quality. Spray drying is a continuous processing technique typically adopted for amorphous solid production. However, the unique conditions of the technique can also can be adapted and applied to crystallisation enabling particle property engineering. The semi-continuous lab-scale Büchi B-290 Mini spray dryer is widely available and has been previously studied extensively for particle engineering and as a development platform for applications including pulmonary drug delivery, sustained release formulations and amorphous solid dispersions. The focus of this work is to engineer and enhance particle properties through the use of the Büchi spray dryer. Particle formation has been investigated, with specific focus in terms of polymorph formation in carbamazepine, to develop a predictive model for crystallisability and for co-spray drying of metformin hydrochloride with mannitol and lactose. Particle formation has been described in terms of theoretical drying kinetics and combined with off line characterisation to determine size and form of product. The metastable polymorph, form IV, of carbamazepine was made reproducibly by spray drying with the combination of rapid evaporation and product isolation shown to be crucial to prevention of solution mediated transformation. The application of non-invasive Raman spectroscopy was also utilised to assess product form. A crystallisability predictive model based on a Random Forest method was successfully produced through combining molecular descriptors with published and experimental outcomes. The model provided up to 79 % accuracy in predicting whether an amorphous or crystalline product would be expected from rapid drying. This shows considerable utility in streamlining process development. Finally, co-spray drying in the Büchi system using a three-fluid nozzle was used to produce multicomponent composite particles comprising of two crystallite phases. The effect of process configuration and material properties on the resultant particles was assessed using particle sizing, SEM, XRPD and Raman mapping. The results were compared on the basis of theoretical drying kinetics to assess the ability to predict the resultant particle morphology. Four multicomponent composite particles were produced by co-spray drying from metformin hydrochloride (MF), mannitol and lactose. MF-mannitol composites produced three-phase physical mixtures with both components present on the particle surfaces. The particle surface compositions were contradictory to the expected particle outcomes from the drying parameters. MF-lactose composite particle also produce three-phase physical mixtures with a relatively equal distribution of components present on particle surface. This is consistent with the expected particle from the drying parameters. The different particle outcomes suggest that co-spray drying of miscible multicomponent feeds using the three-fluid nozzle is highly dependent on the drying parameters for each component due to equal mixing of the feed at atomisation of droplets.
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Oi, Ricardo Kenji. "Secagem da biomassa de banana verde em spray dryer." [s.n.], 2011. http://repositorio.unicamp.br/jspui/handle/REPOSIP/266855.
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Orientador: Elias Basile TambourgiTese (doutorado) - Universidade Estadual de Campinas, Faculdade de Engenharia Química
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Resumo: A biomassa de banana verde é um componente que pode ser aplicado industrialmente em uma grande variedade de alimentos por não interferir nos atributos sensoriais de outros ingredientes e apresentar propriedades funcionais, sobretudo pela presença do amido resistente. O campo de aplicação pode ser ampliado, inclusive para a exportação, se produzido na forma de pó. O presente trabalho apresenta um estudo de viabilidade de secagem da biomassa de banana verde em uma unidade não comercial (experimental) de spray dryer com atomizador rotativo. As variáveis selecionadas no procedimento experimental foram: o tipo do atomizador (tipo A, de orifícios de forma retangular com semicírculos nas extremidades e área total de 162,88 mm2 e tipo B de orifícios de forma circular e área total de 254,47 mm2); a concentração da suspensão; a rotação do atomizador; a temperatura da alimentação e a vazão da alimentação. A temperatura da câmara foi fixada em 140ºC com o ar a 0,013 kg/s. Estabeleceu-se como respostas a massa e a umidade relativa do produto. Essas variáveis tiveram dois níveis de variação, o que correspondeu à realização de 32 ensaios. Dentre as variáveis utilizadas nos ensaios, a concentração da suspensão foi a variável mais significativa para as repostas massa e umidade relativa, as demais apresentaram efeitos reduzidos. O ensaio número 13 apresentou as melhores condições das respostas (9,17% e 12,656 g), sendo obtido com o atomizador tipo B; concentração de 50%, rotação de 27.000 rpm, vazão da alimentação de 40 mL/min e temperatura da alimentação de 30 ºC. Para esta amostra foi realizada uma análise microscópica, em que o tamanho dos grânulos não ultrapassou 500 ?m, portanto, pode ser empregado em diversas preparações alimentícias. A partir do ensaio 13, calculou-se o diâmetro da câmara de secagem para uma produção de 25 kg/h, o que resultou em 5,14 m. Neste estudo ficou comprovada a viabilidade da secagem da biomassa de banana verde em spray dryer com atomizador rotativo
Abstract: The green banana biomass is a component that can be industrially applied to a wide variety of foods because do not interfere in the sensory attributes of other ingredients present and has functional properties, especially the presence of resistant starch. This use can be expanded, including for export, if this product be produced in powder form. This research presents a feasibility study of drying green banana biomass in a non-commercial unit (experimental) of spray dryer with rotary atomizer. The variables selected in the experimental procedure were: the type of atomizer (type A, hole in a rectangular shape with semicircles at the ends and the total area of 162.88 mm2 and type B, hole in a circular shape and a total area of 254.47 mm2); the suspension concentration; the atomizer rotation; the biomass temperature and the biomass flow. The chamber temperature was set at 140ºC with air at 0.013 kg/s. It was defined as response the mass and the relative humidity of the product. These variables had two levels of variation, which corresponded to the completion of 32 trials. Among the variables used in the tests, the suspension concentration was the most significant to responses of mass and humidity, the others showed low effects. The test number 13 presented the best conditions of responses (9.17% and 12.656 g), was obtained with the atomizer type B, 50% concentration, atomizer rotation of 27,000 rpm, biomass flow rate of 40 mL/min and biomass temperature of 30°C. For this sample was realized a microscopic analysis, the granules size do not exceeded 500 ?m, therefore can be used in various food preparations. From the 13 test, the diameter calculation of the drying chamber for a production of 25 kg / h resulted in 5.14 m. In this study it was proved the feasibility of drying the green banana biomass in a spray dryer with rotary atomizer
Doutorado
Sistemas de Processos Quimicos e Informatica
Doutor em Engenharia Química
13
Schmid, Katja. "Spray drying of protein precipitates and Evaluation of the Nano Spray Dryer B-90." Diss., lmu, 2011. http://nbn-resolving.de/urn:nbn:de:bvb:19-131326.
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Shiota, Viviane Moriya [UNESP]. "Secagem de celulases de origem fúngica por spray-drying." Universidade Estadual Paulista (UNESP), 2014. http://hdl.handle.net/11449/110508.
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000789630.pdf: 2048959 bytes, checksum: 453ad5bd7d63b78e68c4bf76a6845403 (MD5)Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)
Este trabalho visou dar tratamento tecnológico a extratos enzimáticos ricos em endoglucanases obtidos por cultivo em estado sólido (CES) do fungo termofílico Myceliophtora thermophila M77, através da secagem por spray-drying. A fim de garantir a estabilidade das enzimas durante um período de armazenamento, o extrato enzimático bruto (EEB) foi seco em spray-dryer sendo investigados os parâmetros operacionais e os adjuvantes de secagem para garantir a maior retenção da atividade enzimática após a secagem. Os ensaios foram divididos entre discriminação do adjuvante que proporcionasse maior proteção às enzimas, otimização das condições de secagem, armazenamento do EEB e dos pós secos, avaliação do efeito da secagem sobre as propriedades físico-químicas das endoglucanases e morfologia dos pós. Utilizou-se de planejamentos estatísticos para analisar os efeitos das variáveis temperatura de saída do ar de secagem, vazão de alimentação de solução, proporção entre o EEB e adjuvante, e teor de sólidos na formulação, sendo as respostas retenção de atividade enzimática e umidade dos pós. Nos ensaios de discriminação foi selecionado o adjuvante goma arábica. Em seguida, nos ensaios para otimização das condições de secagem, foi identificado menor vazão de alimentação e menores temperaturas de saída do ar de secagem para maiores retenções de atividade enzimática e maiores temperaturas e menores vazões para menores teores de umidade dos pós, o teor de sólidos revelou-se não significativo. O pó obtido nas condições mais favorável e menos favorável para a retenção da atividade enzimática foi armazenado à temperatura ambiente e sob refrigeração e a atividade enzimática determinada quinzenalmente. A análise estatística revelou não haver diferença na retenção da atividade enzimática após longos períodos para ambas as condições de secagem selecionadas e alternativas de armazenamento...
This work aimed to provide technological treatment to enzymatic extract rich in endoglucanase, obtained by solid state culture using the fungus Myceliophtora thermophila M77, through spray-drying. Operational parameters and adjuvants were varied in order to obtain stable enzymes with high activities during storage. The experiments were divided into adjuvant discrimination, optimization of the drying conditions, storage of the raw enzymatic extract (REE) and powders, evaluation of drying on the physical-chemical characteristics of the endoglucanase, and powder morphology. Statistical experimental designs were used to evaluate the effect of the variables exit air temperature, solution flow rate, proportion REE/adjuvant, and total solid content on the enzyme activity retention and powder moisture content. The adjuvant Arabic gum was selected from the discrimination assays. From the optimization experiments, it was determined that the lower flow rate and air exit temperature resulted in the highest enzyme activity retention, while low temperature and solution flow rate resulted in the lowest retention. The total solid concentration was not statistically significant. The powders produced in the Best and in the worst drying conditions were stored at room temperature and under refrigeration and the enzymatic activity was measured at 15 days intervals. The statistical analysis did not show any difference in the enzymatic activity retention after long periods of storage for both drying conditions and both storage alternatives. The influence of temperature and pH on the enzyme activity was also investigated before and after the drying process, and it was noticed that these physical-chemical properties were not affected by the adjuvants and by the drying process. The morphology of the powders, obtained using the inert gas adsorption method, indicated that the powder obtained under the worst drying condition presented specific superficial area twice ...
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Handscomb, Christopher Samuel. "Simulating droplet drying and particle formation in spray towers." Thesis, University of Cambridge, 2009. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.611175.
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Garcia, Lorena Costa. "Microencapsulação por spray-drying de óleo essencial de manjericão." [s.n.], 2013. http://repositorio.unicamp.br/jspui/handle/REPOSIP/255152.
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Orientador: Miriam Dupas HubingerTese (doutorado) - Universidade Estadual de Campinas, Faculdade de Engenharia de Alimentos
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Resumo: No Brasil, o manjericão (Ocimum basilicum L.) é utilizado tanto in natura como para processamento industrial, visando a obtenção do óleo essencial, que possui como principais compostos aromáticos o linalol, 1,8-cineol (ou eucaliptol) e a cânfora. O objetivo neste trabalho foi microencapsular o óleo essencial de manjericão, através da secagem por atomização em spray-dryer, visando a proteção dos compostos aromáticos. Para isso, uma combinação de materiais de parede foi utilizada: goma arábica, maltodextrina (MD) + isolado proteico de soja (IPS) e maltodextrina + concentrado proteico de soro de leite (CPS). Numa primeira etapa foi realizado um planejamento experimental para o material de parede goma arábica (30% de sólidos) visando avaliar o efeito das variáveis (%) óleo:sólidos totais (10 ¿ 25 %) e pressão de homogeneização (0 ¿ 100 MPa) nas propriedades das emulsões e partículas obtidas. Na segunda etapa do trabalho foram produzidas emulsões e partículas com todos os materiais de parede, utilizando-se 10% de óleo em relação aos sólidos totais e pressões de homogeneização de 0 e 50 MPa, condições estas estabelecidas a partir dos resultados obtidos na primeira etapa do projeto. As partículas resultantes de emulsões homogeneizadas a 50 MPa apresentaram maior retenção de óleo, menor teor de óleo superficial e, consequentemente, maior eficiência de encapsulação, independentemente do material de parede utilizado, evidenciando o efeito positivo da homogeneização a alta pressão. Dentre os três compostos aromáticos avaliados, o linalol foi o retido em maior concentração, mostrando sua maior estabilidade quando comparado com o eucaliptol e a cânfora. Com base nos resultados obtidos nesta segunda etapa e também avaliando a questão econômica (custo dos materiais de parede), os materiais de parede goma arábica, MD:IPS (75:25) e MD:CPS (75:25) foram selecionados para a terceira etapa do trabalho. Avaliou-se a estabilidade das micropartículas ao serem armazenadas por 60 dias em potes herméticos à 25 ºC e 50 ºC e em umidade relativa de 50%, a 25 ºC. Concluiu-se que a microencapsulação de óleo essencial de manjericão é indicada quando a finalidade é o uso deste óleo em produtos nos quais há dificuldade de incorporação de materiais líquidos ou em produtos a serem armazenados em ambiente com elevada umidade relativa
Abstract: In Brazil, the basil (Ocimum basilicum L.) is used both fresh and for processing in order to obtain the essential oil, which has as main aromatic compounds linalool, 1,8-cineol (or eucalyptol) and camphor. The objective of this study was to microencapsulate basil essential oil by spray-drying, seeking the protection of aromatic compounds. For this, tree wall materials were studied: gum Arabic, maltodextrin (MD) + protein, that could be either soy protein isolate (SPI) or whey protein concentrated (WPC). In a first step an experimental design was used to evaluate the effect of the variables oil:total solids rate (10 ¿ 25 %) and homogenization pressure (0 ¿ 100 MPa), on emulsions and particles, using gum Arabic (30% solids) as wall material. On the second stage of the study, emulsions and particles were produced with all the wall materials, using 10% oil in relation to total solids content and emulsions homogenization pressures of 0 and 50 MPa, conditions established based on the results obtained in the first stage of this study. The particles obtained from emulsions homogenized at 50 MPa had higher oil retention, low surface oil, and hence higher encapsulation efficiency regardless of the wall material used, showing the positive effect of high pressure homogenization. Among the three compounds evaluated, linalool was retained in higher concentrations, indicating its higher stability when compared with eucalyptol and camphor. Based on the results obtained in this second stage and also evaluating the economic issue (wall materials costs), the wall materials gum Arabic, MD: IPS (75:25) and MD: CPS (75:25) were selected for the third stage of the study. The stability of the particles stored for 60 days at airtight recipients at 25 ºC and 50 ºC and at relative humidity of 50%, at 25ºC was evaluated. It was concluded that the microencapsulation of Basil essential oil is suitable when the purpose is the use of this oil in products in which the incorporation of liquid materials is difficult or products to be stored in an environment with high relative humidity
Doutorado
Engenharia de Alimentos
Doutora em Engenharia de Alimentos
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Shiota, Viviane Moriya. "Secagem de celulases de origem fúngica por spray-drying /." São José do Rio Preto, 2014. http://hdl.handle.net/11449/110508.
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Orientador: João Cláudio ThoméoBanca: Gustavo Orlando Bonilla Rodriguez
Banca: Izabela Dutra Alvin
Resumo: Este trabalho visou dar tratamento tecnológico a extratos enzimáticos ricos em endoglucanases obtidos por cultivo em estado sólido (CES) do fungo termofílico Myceliophtora thermophila M77, através da secagem por spray-drying. A fim de garantir a estabilidade das enzimas durante um período de armazenamento, o extrato enzimático bruto (EEB) foi seco em spray-dryer sendo investigados os parâmetros operacionais e os adjuvantes de secagem para garantir a maior retenção da atividade enzimática após a secagem. Os ensaios foram divididos entre discriminação do adjuvante que proporcionasse maior proteção às enzimas, otimização das condições de secagem, armazenamento do EEB e dos pós secos, avaliação do efeito da secagem sobre as propriedades físico-químicas das endoglucanases e morfologia dos pós. Utilizou-se de planejamentos estatísticos para analisar os efeitos das variáveis temperatura de saída do ar de secagem, vazão de alimentação de solução, proporção entre o EEB e adjuvante, e teor de sólidos na formulação, sendo as respostas retenção de atividade enzimática e umidade dos pós. Nos ensaios de discriminação foi selecionado o adjuvante goma arábica. Em seguida, nos ensaios para otimização das condições de secagem, foi identificado menor vazão de alimentação e menores temperaturas de saída do ar de secagem para maiores retenções de atividade enzimática e maiores temperaturas e menores vazões para menores teores de umidade dos pós, o teor de sólidos revelou-se não significativo. O pó obtido nas condições mais favorável e menos favorável para a retenção da atividade enzimática foi armazenado à temperatura ambiente e sob refrigeração e a atividade enzimática determinada quinzenalmente. A análise estatística revelou não haver diferença na retenção da atividade enzimática após longos períodos para ambas as condições de secagem selecionadas e alternativas de armazenamento...
Abstract: This work aimed to provide technological treatment to enzymatic extract rich in endoglucanase, obtained by solid state culture using the fungus Myceliophtora thermophila M77, through spray-drying. Operational parameters and adjuvants were varied in order to obtain stable enzymes with high activities during storage. The experiments were divided into adjuvant discrimination, optimization of the drying conditions, storage of the raw enzymatic extract (REE) and powders, evaluation of drying on the physical-chemical characteristics of the endoglucanase, and powder morphology. Statistical experimental designs were used to evaluate the effect of the variables exit air temperature, solution flow rate, proportion REE/adjuvant, and total solid content on the enzyme activity retention and powder moisture content. The adjuvant Arabic gum was selected from the discrimination assays. From the optimization experiments, it was determined that the lower flow rate and air exit temperature resulted in the highest enzyme activity retention, while low temperature and solution flow rate resulted in the lowest retention. The total solid concentration was not statistically significant. The powders produced in the Best and in the worst drying conditions were stored at room temperature and under refrigeration and the enzymatic activity was measured at 15 days intervals. The statistical analysis did not show any difference in the enzymatic activity retention after long periods of storage for both drying conditions and both storage alternatives. The influence of temperature and pH on the enzyme activity was also investigated before and after the drying process, and it was noticed that these physical-chemical properties were not affected by the adjuvants and by the drying process. The morphology of the powders, obtained using the inert gas adsorption method, indicated that the powder obtained under the worst drying condition presented specific superficial area twice ...
Mestre
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Ali, Muzammil. "Numerical modelling of a counter-current spray drying tower." Thesis, University of Leeds, 2014. http://etheses.whiterose.ac.uk/7903/.
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Spray drying of atomised solutions or slurries is one of the most common methods for the production of a wide variety of particulate products in the chemical, food, personal care products and pharmaceutical industries. The modelling of a spray drying process for the manufacture of detergent powder in a counter-current tower is carried out using two different approaches: a simple one-dimensional multiphase plug-flow modelling and a more rigorous CFD modelling approach. Both approaches are coupled with an existing semi-empirical slurry droplet drying model. The plug-flow model considers heat, mass and momentum transfer between the polydispersed droplets/particles and gas phase, along the tower height. In the CFD model, based on the Eulerian-Lagargian method, the three-dimensional turbulent swirling gas flow is fully coupled with the droplets/particles motion along with particle-wall interactions via the heat, mass and momentum exchanges. The simulation results are compared with the experimental data collected from a large scale pilot-plant spray drying tower and a reasonable agreement with the measured powder outlet temperature, moisture content, and exhaust gas temperature is obtained, considering the complexity of the process and the accuracy of the measured data. The plug-flow model gives similar qualitative trends compared to the CFD model and can be a useful supplement for quick determination of operating conditions for pilot-plant trials that would enable more extensive and accurate optimisation of the process. The more computationally expensive CFD model can be used for tackling operational and product quality issues including wall deposition and thermal degradation. The gas flow and temperature profiles, and droplet/particle trajectories obtained from the CFD modelling results are used to propose a zonal modelling approach to model spray tower in a computationally efficient manner. This approach can be used to develop models for process optimisation of counter-current spray drying towers, as reliably as the CFD model.
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Murphy, J. R. "Thermal analysis of amorphous and partially amorphous salbutamol sulphate." Thesis, Queen's University Belfast, 2002. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.268338.
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Preti, Lorenzo. "Microincapsulazione di nanoparticelle di argento tramite tecnica spray-freeze-drying." Master's thesis, Alma Mater Studiorum - Università di Bologna, 2016. http://amslaurea.unibo.it/10019/.
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Per limitare gli effetti tossici delle Ag-NPs, si è pensato che esse possano essere utilizzate in forma di microincapsulati, in quanto le microcapsule possono avere una
certa velocità di rilascio sotto specifiche condizioni. Incapsulando quindi le Ag-NPs, posso ottenere un rilascio controllato di esse, in modo da ottenere una concentrazione di
esse utile allo scopo per cui vengono impiegate, evitando un sovradosaggio che non porterebbe alcun beneficio ma solo a una maggior probabilità di causare effetti tossici.
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Lassner, Peter Karlheinz. "Spray drying an IgG-fragment creating a stable storage form." Aachen Shaker, 2007. http://d-nb.info/988350351/04.
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Brech, Michael. "Development of in-situ coated lactose particles during spray drying." Thesis, University of Canterbury. Chemical and Process Engineering, 2014. http://hdl.handle.net/10092/9998.
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Lactose is used in many food/pharmaceutical products, despite powders containing amorphous lactose being difficult to handle because they tend to be sticky and are prone to crystallization and powder caking. There is therefore a market for lactose powder with improved functionality to facilitate powder handling. The aim of the proposed project was to produce a value-added, free-flowing and non-caking lactose powder that can be easily blended into other dairy products, such as dry-powder soups or drinks, and non-dairy products such as chocolate bars. The principle of particle coating during spray drying (in-situ coating), which exploits the phenomenon of solute segregation of different components within the drying droplet, was used for the purpose of producing such powders. In this work, spray-dried lactose powders containing low concentrations of edible additives, such as proteins, polymers or fat, were produced in order to investigate the ability of these additives to accumulate at the droplet surface during drying to form a coating that improves powder functional properties and limits powder caking. This thesis presents the results of the trials necessary to develop these coated powder by the use of an
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Okello, Helen Oluoko. "Factors influencing enzyme inactivation during spray drying : identifying and modelling." Thesis, University of Reading, 1999. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.435684.
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Hadi, Kuther. "Spray Drying of Cocrystals for Engineering Particle Properties : Diploma Work." Thesis, Uppsala universitet, Institutionen för farmaci, 2015. http://urn.kb.se/resolve?urn=urn:nbn:se:uu:diva-265788.
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The goals of this work were to combine crystal and particle engineering in a single step using spray drying and improve particle properties that can potentially minimize the need for coating agents. Specific aim was to prepare and characterize theophylline cocrystal particles intended for inhalation using by spray drying. Theophylline is a bronchodilator used in the treatment of asthma and is used as a model drug in this study. Theophylline cocrystals with citric acid, flufenamic acid and saccharin were chosen as model systems. The solubilities of different components of cocrystals in different solvents were determined to get an idea of the stability landscape of cocrystals. Thereafter, the cocrystals were prepared by slurry crystallization method. The cocrystal particles from similar solutions were prepared using spray drying. The processing variables are carefully chosen for optimal particle engineering. The resulting solids were subjected to different characterizations such as particle size analysis, tap density and bulk density analysis and new generation impactor studies. Theophylline cocrystals were successfully obtained by both slurry crystallization and spray drying methods. Despite rapid drying, spray dried particles were predominantly crystalline with a particle size and other attributes suitable for inhalation. However, the process yields were low due to adhesion to cyclone walls. The impactor results indicated a decent aerosolization performance of the spray dried particles in pure and when blended with lactose. The cocrystal particles with interesting properties suitable for inhalation application can be prepared in one step using spray drying. The mechanisms behind reasons for adhesion of cocrystal particles should be further elucidated. Key words: spray drying, cocrystals, cocrystallization, coformers, particle engineering, design of experiments, inhalation, theophylline, citric acid, flufenamic acid, saccharin.
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Verones, Daniel Antonio Garbim. "Desenvolvimento de micropartículas gastro-resistentes contendo azitromicina por spray-drying." Universidade de São Paulo, 2010. http://www.teses.usp.br/teses/disponiveis/60/60137/tde-17112010-232035/.
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A azitromicina é um antibiótico da classe dos macrolídeos utilizado principalmente no tratamento de infecções de pele e do trato respiratório. Suas propriedades farmacocinéticas lhe conferem ampla distribuição e acumulação tecidual. Devido à sua baixa biodisponibilidade (37%) e instabilidade ao pH ácido, foram investigadas alternativas para o desenvolvimento de microparticulados com propriedade gastro-resistente para aplicação em diferentes formas farmacêuticas. As micropartículas de azitromicina foram obtidas pela técnica de secagem por pulverização (spray-drying) com o polímero pH-dependente Eudragit® L30-D55 e trietilcitrato como plastificante. O desenvolvimento experimental seguiu um planejamento fatorial tipo Box-Behnken de quatro variáveis em três níveis. As micropartículas foram caracterizadas pela densidade aparente, densidade compactada, fator de Hausner, índice de Carr, ângulo de repouso e cromatografia líquida. O processo de secagem foi avaliado pelo rendimento e recuperação da azitromicina. A partir das características físicas do microparticulado e o rendimento do processo foram escolhidas três micropartículas para avaliação mais detalhada, contendo 15, 30 e 45% de polímero de revestimento sobre a concentração de azitromicina dihidrato. Estas foram avaliadas por difração de raios-X, calorimetria, infra-vermelho, microscopia eletrônica de varredura e teste de dissolução. Os fatores que mais influenciaram o processo de secagem e obtenção das micropartículas foram a concentração de Eudragit® L30D-55 e a temperatura do ar de secagem, sendo que, quanto menor a concentração de polímero e maior a temperatura de secagem melhores foram os rendimentos do processo. A recuperação da azitromicina para todas as micropartículas foram superiores a 80%. As micropartículas apresentaram baixa densidade aparente, porém com propriedades de fluxo que variaram de bom a excelente na maioria das condições de preparação. As avaliações por calorimetria e difração de raios-X sugerem que a azitromicina está encapsulada. Isto pode ser confirmado por meio das imagens da microscopia eletrônica de varredura que revelaram estruturas esféricas e uniformes. As micropartículas com maiores concentrações de polímero apresentaram as melhores características com proteção gástrica, acima de 50%, e são candidatas promissoras para o desenvolvimento de formas farmacêuticas sólidas orais gastro-resistentes contendo azitromicina.The azithromycin is an antibiotic of the macrolide class used in cutaneous and respiratory infections treatments. Its pharmacokinetics properties confer a large cell distribution and accumulation in tissues. Due to its small bioavailability (37%) and acid pH instability, alternatives to the development of gastric-resistance microparticles to be uses in different pharmaceuticals forms were investigated. Azithromycin microparticles were obtained through spray-drying technique with the pH-dependent polymer Eudragit® L30-D55 and triethyl citrate as plasticizer. The experimental development followed a factorial planning Box-Behnken with four factors in three levels. The microparticles were characterized by bulk density, tapped density, Hausner ratio, Carr index, repose angle and HPLC. The drying process was evaluated by azithromycin yield and recover. From the microparticles physics parameters and the process yield, three samples were chosen to be better evaluated. The samples contained 15, 30 and 45% of coat polymer over azithromycin dehydrate. They were evaluated by X-ray powder diffraction (XRPD), calorimetry, infrared, surface electronic microscopy (SEM) and dissolution assay. The factors that most affected the drying process and the microparticles development were Eudragit® L30D-55 concentration and drying air temperature, and lower was the polymer amount and higher was the drying air temperature, better was the process yield. The azithromycin recover for all microparticles were superior to 80%. The microparticles presented low bulk density, but good flow properties for the great part of the samples. The calorimetry and the XRPD evaluations suggest that azithromycin is encapsulated, what can be confirmed through SEM pictures, which showed uniform and spherical structures. The microparticles with higher polymers concentrations showed the best characteristics with gastric protection above 50% and they are promising candidates to the development of oral solid pharmaceutical forms containing gastro-resistant azithromycin.
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Patel, Neha. "Spray drying of pharmaceuticals for controlled release pulmonary drug delivery." Thesis, University of Bath, 2000. https://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.323589.
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Gavory, Cécile. "Microencapsulation d’un adhésif sensible à la pression par des procédés d’atomisation." Thesis, Lyon 1, 2012. http://www.theses.fr/2012LYO10189.
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L'objectif de ce travail de thèse consiste en l'étude de l'encapsulation, par des procédés d'atomisation, d'un adhésif sensible à la pression se présentant sous la forme d'une émulsion aqueuse. Des microparticules de diamètres moyens inférieurs à 50 μm et à base d'éthylcellulose plastifiée ont été élaborées par spray-drying ; la proportion d'adhésif incorporé a pu atteindre 25% en masse. L'encapsulation a également été réalisée par spraycooling avec des matières d'enrobage fusibles, notamment avec une huile de palme totalement hydrogénée. Un plan de criblage a été réalisé et a permis d'identifier des conditions optimales avec 50% d'adhésif et 2% d'un tensioactif lipophile : des tailles équivalentes aux précédentes et une adhésion maximale de l'ordre de 6 N après rupture des particules ont été obtenues. Le polymorphisme relatif aux matières grasses a été mis en évidence et des analyses couplées ont permis de mettre au point un traitement thermique adéquat pour s'en affranchir. Des tests de résistance mécaniques de microparticules unitaires de diamètres inférieures à 20 μm ont été menés et ont montré pour les deux types de particules des niveaux de forces de rupture de quelques centaines de micronewtons et une relation quasi linéaire entre ces forces et les tailles de particulesThe aim of this work was to microencapsulate a water-based pressure sensitive adhesive by mechanical methods based on atomization. Microparticles having a mean diameter inferior to 50 μm have been produced by spray-drying with a wall material made up of plastified ethylcellulose; the proportion of adhesive incorporated reached 25% w/w. Besides, the microencapsulation of the adhesive was achieved by spray-cooling with fusible wall materials. A totally hydrogenated palm oil was especially selected. An experimental screening design was carried out: optimal formulation conditions were identified, namely 50% adhesive and 2% of a lipophilic emulsifier. Mean diameter size of the microparticles collected was equivalent to the spray-dried one and their adhesive forces reached 6 N after crushing. Polymorphism inherent in fats subjected to quenching was brought to light and coupled analyses enabled to set an appropriate thermal treatment to overcome it. Mechanical tests performed on unitary microparticles having diameters inferior to 20 μm and elaborated by both spray methods revealed that the order of magnitude of the crushing forces was about few hundreds micronewtons and the forces raised almost linearly with the particles size
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Schmid, Katja Christine [Verfasser]. "Spray drying of protein precipitates and Evaluation of the Nano Spray Dryer B-90 / Katja Schmid." München : Verlag Dr. Hut, 2011. http://nbn-resolving.de/urn:nbn:de:101:1-201108315938.
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Schmid, Katja [Verfasser]. "Spray drying of protein precipitates and Evaluation of the Nano Spray Dryer B-90 / Katja Schmid." München : Verlag Dr. Hut, 2011. http://d-nb.info/101484875X/34.
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Garcia, Mirela Cardoso [UNESP]. "Micropartículas de metotrexato e ácido poli lático-co-glicólico obtidas por “spray-drying”." Universidade Estadual Paulista (UNESP), 2014. http://hdl.handle.net/11449/121928.
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O metotrexato (MTX) é um antineoplásico de meia vida curta, pouco solúvel em água, álcool, éter e clorofórmio, o que compromete sua biodisponibilidade. O ácido poli lático-co-glicólico (PLGA) é um polímero biodegradável, que sofre hidrólise no organismo, comumente usado em sistema de liberação prolongada devido suas características de degradação. Micropartículas de PLGA/fármaco obtidas por spray-drying têm sido empregadas em diversas patologias, incluindo doenças do segmento anterior e posterior do olho. O objetivo deste trabalho foi desenvolver e caracterizar micropartículas de PLGA contendo MTX obtidas por spray-drying para potencial administração intraocular. Micropartículas de PLGA contendo MTX em duas diferentes concentrações foram obtidas. A morfologia das micropartículas demostraram-se de forma esférica e quanto mais se adiciona fármaco, a partícula tende a se deformar e o fármaco a se depositar na superfície da partícula. As análises de infravermelho (FTIR) sugerem a ocorrência de uma mistura física entre o PLGA e o MTX, provavelmente da interação entre os ácidos carboxílicos e aminas presentes no MTX com os ésteres da molécula do PLGA. A calorimetria exploratória diferencial (DSC) e difração de raios X resultam que o MTX está disperso na matriz polimérica com a prevalência de estado amorfo, favorecendo a eficiência de encapsulação (superior a 80%) e liberação, onde as micropartículas PLGA contendo MTX 10% obtiveram um perfil de liberação prolongada após 72 horas, enquanto as contendo 50% caracterizaram um efeito “burst” inicial e uma liberação mais lenta. Os resultados experimentais conclui êxito na obtenção das micropartículas de PLGA contendo MTX por spray drying e seu potencial como sistema de liberação prolongada de fármaco podendo ser interessante no tratamento ocular.
Methotrexate (MTX) is an antineoplastic agent of a short half-life, poorly soluble in water, alcohol, ether and chloroform, which affects your bioavailability. Poly lactic acid-co-glycolic acid (PLGA) is a biodegradable polymer that is hydrolyzed in the body, often used in controlled release system because of your characteristics the degradation. Microparticles PLGA / drug obtained by spray drying have been used in various pathologies, including anterior and posterior segment of the eye diseases. The aim of this study was to develop and characterize PLGA microparticles containing MTX obtained by spray-drying for a potential intraocular administration. PLGA microparticles containing MTX at two different concentrations were obtained. The morphology of the microparticles was spherical and the more drug is added, the particle tends to deform and the drug to be deposited on the particle surface. The infrared analysis (FTIR) suggest the occurrence of a physical mixture of PLGA and MTX, probably the interaction between carboxylic acids and amines present in MTX and the esters in PLGA molecule. The differential scanning calorimetry (DSC) and X-ray diffraction result that MTX is dispersed in the polymeric matrix with the prevalence of amorphous state, favoring the encapsulation efficiency (greater than 80%) and release, where PLGA microparticles containing 10% MTX showed sustained release profile after 72 hours, while containing 50% MTX characterize an initial burst effect and a slower release. The experimental results concludes successfully in obtaining microparticles PLGA containing MTX by spray drying and its potential as sustained drug release system may be interesting in treatment of eye diseases.
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Garcia, Mirela Cardoso. "Micropartículas de metotrexato e ácido poli lático-co-glicólico obtidas por "spray-drying" /." Araraquara, 2014. http://hdl.handle.net/11449/121928.
Full textAbstract:
Orientador: Maria Virgínia da Costa ScarpaBanca: Marco Vinícius Chaud
Banca: Leila Aparecida Chiavacci
Resumo: O metotrexato (MTX) é um antineoplásico de meia vida curta, pouco solúvel em água, álcool, éter e clorofórmio, o que compromete sua biodisponibilidade. O ácido poli lático-co-glicólico (PLGA) é um polímero biodegradável, que sofre hidrólise no organismo, comumente usado em sistema de liberação prolongada devido suas características de degradação. Micropartículas de PLGA/fármaco obtidas por spray-drying têm sido empregadas em diversas patologias, incluindo doenças do segmento anterior e posterior do olho. O objetivo deste trabalho foi desenvolver e caracterizar micropartículas de PLGA contendo MTX obtidas por spray-drying para potencial administração intraocular. Micropartículas de PLGA contendo MTX em duas diferentes concentrações foram obtidas. A morfologia das micropartículas demostraram-se de forma esférica e quanto mais se adiciona fármaco, a partícula tende a se deformar e o fármaco a se depositar na superfície da partícula. As análises de infravermelho (FTIR) sugerem a ocorrência de uma mistura física entre o PLGA e o MTX, provavelmente da interação entre os ácidos carboxílicos e aminas presentes no MTX com os ésteres da molécula do PLGA. A calorimetria exploratória diferencial (DSC) e difração de raios X resultam que o MTX está disperso na matriz polimérica com a prevalência de estado amorfo, favorecendo a eficiência de encapsulação (superior a 80%) e liberação, onde as micropartículas PLGA contendo MTX 10% obtiveram um perfil de liberação prolongada após 72 horas, enquanto as contendo 50% caracterizaram um efeito "burst" inicial e uma liberação mais lenta. Os resultados experimentais conclui êxito na obtenção das micropartículas de PLGA contendo MTX por spray drying e seu potencial como sistema de liberação prolongada de fármaco podendo ser interessante no tratamento ocular.
Abstract: Methotrexate (MTX) is an antineoplastic agent of a short half-life, poorly soluble in water, alcohol, ether and chloroform, which affects your bioavailability. Poly lactic acid-co-glycolic acid (PLGA) is a biodegradable polymer that is hydrolyzed in the body, often used in controlled release system because of your characteristics the degradation. Microparticles PLGA / drug obtained by spray drying have been used in various pathologies, including anterior and posterior segment of the eye diseases. The aim of this study was to develop and characterize PLGA microparticles containing MTX obtained by spray-drying for a potential intraocular administration. PLGA microparticles containing MTX at two different concentrations were obtained. The morphology of the microparticles was spherical and the more drug is added, the particle tends to deform and the drug to be deposited on the particle surface. The infrared analysis (FTIR) suggest the occurrence of a physical mixture of PLGA and MTX, probably the interaction between carboxylic acids and amines present in MTX and the esters in PLGA molecule. The differential scanning calorimetry (DSC) and X-ray diffraction result that MTX is dispersed in the polymeric matrix with the prevalence of amorphous state, favoring the encapsulation efficiency (greater than 80%) and release, where PLGA microparticles containing 10% MTX showed sustained release profile after 72 hours, while containing 50% MTX characterize an initial "burst effect" and a slower release. The experimental results concludes successfully in obtaining microparticles PLGA containing MTX by spray drying and its potential as sustained drug release system may be interesting in treatment of eye diseases.
Mestre
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Rossanezi, Gustavo [UNESP]. "Micropartículas biodegradáveis para liberação prolongada intraocular de cetorolaco de trometamina obtidas po Spray Drying." Universidade Estadual Paulista (UNESP), 2008. http://hdl.handle.net/11449/91691.
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Universidade Estadual Paulista (UNESP)
As doenças que afetam o globo ocular de maneira geral têm a terapêutica limitada pela grande dificuldade de se atingir e manter níveis efetivos de fármacos nessa região. Isso porque as formas farmacêuticas convencionais para as doenças oculares são destinadas a aplicação tópica, e não proporcionam níveis terapêuticos no corpo vítreo, retina e coróide. Dessa forma, os sistemas de liberação prolongada de fármacos para aplicação intraocular representam um interesse significativo para a terapêutica em oftalmologia. Sendo assim, o presente trabalho teve como objetivo produzir através da técnica de “Spray Drying” micropartículas biodegradáveis a partir do ácido poli-láctico-co-glicólico (PLGA) contendo cetorolaco de trometamina (CETO), um antiinflamatório não-esteróide que tem apresentado resultados relevantes no tratamento pós-operatório de cirurgias oftálmicas, proporcionando maior conforto e diminuindo os efeitos colaterais causados pelos antiinflamatórios esteróides. Utilizando o método proposto foram produzidas micropartículas com diferentes proporções de CETO:PLGA. As micropartículas foram visualizadas através da Microscopia Eletrônica de Varredura (MEV), apresentando formato esférico e uniforme, com superfícies lisas, e o tamanho médio e distribuição de tamanho das partículas foram determinados através do espalhamento de luz. Somente uma das amostras foi descartada, devido a não formação de microesferas. As propriedades físico-químicas de todos os sistemas foram estudadas utilizando espectroscopia de infravermelho (IR), calometria diferencial exploratória (DSC) e termogravimetria/termogravimetria derivada. Os resultados destes estudos mostraram que após a obtenção as estruturas químicas dos componentes foram preservadas...
The diseases that affect the ocular globe generally have limited treatment due their difficulty to achieve and sustain effective levels of drugs in this region. Because conventional pharmaceutical forms for ocular diseases are destined to topical application, and not provide therapeutic levels in vitreous, retina and choroid. In this way, the ocular drug delivery systems represent a strategy for therapy in ophthalmology. Thus, the present work had as aim to produce through Spray drying technique biodegradable microparticles of poly-lactic co-glycolic acid (PLGA) containing ketorolac tromethamine (CETO), a nonsteroidal anti-inflammatory that has presented relevant results in post-operative treating of ophthalmic surgery, providing greater comfort and reducing the adverse effects caused by steroidal anti-inflammatory. Using the considered method were produced microparticles with different ratios of CETO: PLGA. The microparticles were accessed through Scanning Electronic Microscopy (SEM), presenting itself spherical and uniform, smooth surface, and the particle size analysis and mean diameter were determined by Dynamic Light Scattering. Only one non spherical sample was dismissed. The physicochemical properties of all systems were studied using infrared spectroscopy (IR), differential scanning calorimetry (DSC) and thermogrametry/ derivative thermogravimetry (TG/DTG). The results of these studies showed that after produced the chemical structure of components were preserved, only having the necessaries interactions to promote prolonged released. The amounts of encapsulated CETO were determined by UV-Vis spectrophotometry... (Complete abstract click electronic access below)
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Ribeiro, Luciana Carneiro. "Acerola powder: drying methods and evaluation of stability." Universidade Federal do CearÃ, 2014. http://www.teses.ufc.br/tde_busca/arquivo.php?codArquivo=13078.
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FundaÃÃo Cearense de Apoio ao Desenvolvimento Cientifico e TecnolÃgicoThe objective of this research was to obtain powder from the pulp of integral acerola two drying methods (spray-dryer and freeze drying), and the determination of physical and chemical stability and hygroscopic and morphological characteristics. Acerola pulps were acquired in the trade of Fortaleza. The pulp was characterized and post as the physicochemical, colorimetric and morphological parameters. The study of the stability of the powders was carried out in three distinct packaging for a period of 90 days. The adsorption isotherms were also determined. The results indicated optimal conditions for drying spray-dryer using drying temperature of 154 ÂC and the pulp concentration maltodextrin 17,1%, while in the lyophilizer, 19,1% maltodextrin with lyophilization time of 24 hours. All physico-chemical parameters evaluated in the whole pulp undergo change after drying. The drying spray-dryer powder generated with lower humidity, and lyophilization produced a more hygroscopic powder, with a greater degree of caking, and better color preservation, the pH being a parameter of small variation. The study of the stability of acerola pulp powder obtained by different drying methods allowed us to observe increased humidity and coordinate a* b* and decreased ascorbic acid and brightness. The use of laminated packaging laminate vacuum was effective to maintain moisture and hygroscopic powder, with less loss of ascorbic acid for packaging laminda vacuum. The BET model best fit the adsorption isotherms of the lyophilized powder acerola pulp, while for the spray-dryer model Oswin better adjusted to 25 ÂC, and Henderson model for 35 and 45 ÂC. Morphological characterization showed by analysis of Microcopia Scanning Electron (SEM), X-ray diffraction (XRD) spectroscopy and Fourier Transform Infrared (FTIR-ATR) that the lyophilization process generates an amorphous powder and adding maltodextrin protects the frame of samples and permits lower moisture absorption also show similar composition between samples, and a higher absorbance obtained is lyophilized in the whole sample.
O objetivo desta pesquisa foi a obtenÃÃo de pà a partir da polpa de acerola integral por dois mÃtodos de secagem (spray-dryer e liofilizaÃÃo), assim como a determinaÃÃo da estabilidade fÃsico-quÃmica e caracterÃsticas higroscÃpicas e morfolÃgicas. As polpas de acerola foram adquiridas no comÃrcio de Fortaleza-CE. Caracterizou-se a polpa e os pÃs quanto a parÃmetros fÃsico-quÃmicos e colorimÃtricos e morfolÃgicos. O estudo da estabilidade dos pÃs foi realizado em trÃs embalagens distintas por um perÃodo de 90 dias. Determinou-se ainda as isotermas de adsorÃÃo. Os resultados indicaram condiÃÃes Ãtimas de secagem em spray-dryer utilizando temperatura de secagem de 154ÂC e concentraÃÃo de maltodextrina na polpa de 17,1%, enquanto para o liofilizador, 19,1% de maltodextrina com tempo de liofilizaÃÃo de 24 horas. Todos os parÃmetros fÃsico-quÃmicos avaliados na polpa integral sofrem variaÃÃo apÃs secagem. A secagem em spray-dryer gerou pà com menor umidade, e a liofilizaÃÃo gerou um pà mais higroscÃpico, com maior grau de caking, e melhor preservaÃÃo da cor, sendo o pH um parÃmetro de pequena variaÃÃo. O estudo da estabilidade das polpas de acerola em pà obtidas por diferentes mÃtodos de secagem permitiu observar aumento da umidade e das coordenadas a* e b* e diminuiÃÃo do Ãcido ascÃrbico e luminosidade. O uso de embalagens laminada e laminada a vÃcuo mostrou-se eficaz para a manutenÃÃo da umidade e higroscopicidade dos pÃs, com menor perda de Ãcido ascÃrbico para a embalagem laminada a vÃcuo. O modelo de BET melhor se ajustou as isotermas de adsorÃÃo o pà de polpa de acerola liofilizado, enquanto para o spray-dryer o modelo de Oswin melhor se ajustou a 25ÂC, e o modelo de Henderson para 35 e 45ÂC. A caracterizaÃÃo morfolÃgica mostrou pelas anÃlises de Microcopia EletrÃnica de Varredura (MEV), DifraÃÃo de Raios-X (DRX) e Espectroscopia de Infravermelho com Transformada de Fourier (FTIR-ATR) que o processo de liofilizaÃÃo gera um pà amorfo e que a adiÃÃo de maltodextrina protege a estruturadas amostras e permite uma menor absorÃÃo de umidade, ainda mostra composiÃÃo similar entre as amostras, e que uma maior absorbÃncia à obtida em amostra integral liofilizada.
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Pere, Cristiane Patricia Pissinato [UNESP]. "Micropartículas lipídicas sólidas obtidas por spray drying para liberação intraocular de ibuprofeno." Universidade Estadual Paulista (UNESP), 2014. http://hdl.handle.net/11449/110803.
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Doenças vítreoretinianas são doenças graves do segmento posterior do olho caracterizadas por manifestações inflamatórias importantes e que se não tratadas adequadamente evoluem para perda irreversível da visão. Embora grandes avanços tenham ocorrido nas áreas médicas e tecnológicas, o tratamento de doenças que acometem o segmento posterior do olho continua sendo um desafio, em virtude das barreiras anatômicas e fisiológicas desse órgão que dificultam a entrada de substâncias exógenas. Uma alternativa é a administração local de fármacos veiculados em sistemas de liberação prolongada, capazes de prolongar o tempo de liberação do fármaco dentro da faixa terapêutica, reduzindo o número de administrações requeridas e proporcionando maior conforto e segurança ao paciente. O objetivo deste trabalho foi o desenvolvimento e a caracterização de Micropartículas Lipídicas Sólidas contendo ibuprofeno obtidas por spray dryer para potencial aplicação intraocular. MLS de fosfatidilcolina de soja hidrogenada modificadas por monoestearato de glicerila ou álcool estearílico, adicionadas de 15 ou 30% de ibuprofeno foram obtidas. De acordo com a microscopia eletrônica de varredura, as MLS apresentaram morfologias predominantemente esféricas e homogêneas. As análises de infravermelho, calorimetria exploratória diferencial e difração de raios X sugerem que o fármaco esteja disperso ou dissolvido na matriz da MLS. Tais resultados também mostraram que o método foi capaz de reduzir a cristalinidade do fármaco e dos demais componentes da micropartícula, favorecendo a eficiência de encapsulação e a subsequente difusão do fármaco no estudo de liberação. O estudo de liberação mostrou uma saída rápida de fármaco das MLS nos tempos iniciais, seguido por uma liberação mais lenta, podendo ser interessante tanto em tratamentos de pós-operatórios como em tratamentos de outras doenças vitreoretinianas.
Vitreoretinal diseases are serious disease of the posterior segment of the eye. They are characterized by important inflammatory manifestations and if it is not treated properly they develop into irreversive blindness. Although major advances have occurred in the medical and tecnhological fiels, the treatment of deseases that affecting the posterior segment of the eye remains a challenge, because of the anatomical and physiological barrier's eyes that hinder the entrance of exogenous substances. An alternative is the local drug delivery in drug delivery systems, whom are able to prolong release of the drug within the therapeutic range systems, reducing the number of administrations and providing more confort and safety for patient. The aim of this work was the development and characterization ibuprofen loaded solid lipid microparticles obtained by spray drying method for a potential intraocular application. Hydrogenated soy phosphatidylcholine SLM modified by glyceryl monostearate or stearyl alcohol, added 15 to 30% of ibuprofen were obtained. According to scanning electron microscopy, the MLS showed mostly spherical and homogeneous morphologies. The infrared analysis, differential scanning calorimetry and x-ray diffraction suggest that the drug is solubilized in the MLS array. These results also showed that the method was able to reduce the crystallinity of the drug and other components of the microparticle, favoring the encapsulation efficiency and the subsequent diffusion of the drug release study. The release study showed a busrt release followed by a sustained release, that may be useful not only in the treatment of postoperative cataract surgery and in the treatment of diseases vitreoretinianas itself.
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Pere, Cristiane Patricia Pissinato. "Micropartículas lipídicas sólidas obtidas por spray drying para liberação intraocular de ibuprofeno /." Araraquara, 2014. http://hdl.handle.net/11449/110803.
Full textAbstract:
Orientador: Anselmo Gomes de OliveiraBanca: Clovis Augusto Ribeiro
Banca: Leila Aparecida Chiavacci
Resumo: Doenças vítreoretinianas são doenças graves do segmento posterior do olho caracterizadas por manifestações inflamatórias importantes e que se não tratadas adequadamente evoluem para perda irreversível da visão. Embora grandes avanços tenham ocorrido nas áreas médicas e tecnológicas, o tratamento de doenças que acometem o segmento posterior do olho continua sendo um desafio, em virtude das barreiras anatômicas e fisiológicas desse órgão que dificultam a entrada de substâncias exógenas. Uma alternativa é a administração local de fármacos veiculados em sistemas de liberação prolongada, capazes de prolongar o tempo de liberação do fármaco dentro da faixa terapêutica, reduzindo o número de administrações requeridas e proporcionando maior conforto e segurança ao paciente. O objetivo deste trabalho foi o desenvolvimento e a caracterização de Micropartículas Lipídicas Sólidas contendo ibuprofeno obtidas por spray dryer para potencial aplicação intraocular. MLS de fosfatidilcolina de soja hidrogenada modificadas por monoestearato de glicerila ou álcool estearílico, adicionadas de 15 ou 30% de ibuprofeno foram obtidas. De acordo com a microscopia eletrônica de varredura, as MLS apresentaram morfologias predominantemente esféricas e homogêneas. As análises de infravermelho, calorimetria exploratória diferencial e difração de raios X sugerem que o fármaco esteja disperso ou dissolvido na matriz da MLS. Tais resultados também mostraram que o método foi capaz de reduzir a cristalinidade do fármaco e dos demais componentes da micropartícula, favorecendo a eficiência de encapsulação e a subsequente difusão do fármaco no estudo de liberação. O estudo de liberação mostrou uma saída rápida de fármaco das MLS nos tempos iniciais, seguido por uma liberação mais lenta, podendo ser interessante tanto em tratamentos de pós-operatórios como em tratamentos de outras doenças vitreoretinianas.
Abstract: Vitreoretinal diseases are serious disease of the posterior segment of the eye. They are characterized by important inflammatory manifestations and if it is not treated properly they develop into irreversive blindness. Although major advances have occurred in the medical and tecnhological fiels, the treatment of deseases that affecting the posterior segment of the eye remains a challenge, because of the anatomical and physiological barrier's eyes that hinder the entrance of exogenous substances. An alternative is the local drug delivery in drug delivery systems, whom are able to prolong release of the drug within the therapeutic range systems, reducing the number of administrations and providing more confort and safety for patient. The aim of this work was the development and characterization ibuprofen loaded solid lipid microparticles obtained by spray drying method for a potential intraocular application. Hydrogenated soy phosphatidylcholine SLM modified by glyceryl monostearate or stearyl alcohol, added 15 to 30% of ibuprofen were obtained. According to scanning electron microscopy, the MLS showed mostly spherical and homogeneous morphologies. The infrared analysis, differential scanning calorimetry and x-ray diffraction suggest that the drug is solubilized in the MLS array. These results also showed that the method was able to reduce the crystallinity of the drug and other components of the microparticle, favoring the encapsulation efficiency and the subsequent diffusion of the drug release study. The release study showed a busrt release followed by a sustained release, that may be useful not only in the treatment of postoperative cataract surgery and in the treatment of diseases vitreoretinianas itself.
Mestre
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Orset, Sandra Charlotte. "Production of cis-rich #beta#-carotene from the microalga Dunaliella salina." Thesis, Liverpool John Moores University, 1997. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.388526.
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He, Ping. "Chitosan microspheres for controlled drug delivery." Thesis, University of Nottingham, 1997. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.284427.
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Caleffi, Tatiana Sanchez Loureiro. "Microencapsulação de polpa de amora-preta por coacervação e spray drying." reponame:Repositório Institucional da UFPR, 2014. http://hdl.handle.net/1884/37386.
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Orientadora : Profª Drª Maria Lucia MassonDissertação (mestrado) - Universidade Federal do Paraná, Setor de Tecnologia, Programa de Pós-Graduação em Engenharia de Alimentos. Defesa: Curitiba, 26/09/2014
Inclui referências
Resumo: O objetivo do presente trabalho foi avaliar os metodos de microencapsulacao da polpa de amora-preta e caracterizar as antocianinas, compostos fenolicos e caracteristicas de cor resultantes dos produtos obtidos. Foram utilizados como metodos de microencapsulacao a coacervacao complexa utilizando gelatina e goma arabica como agentes encapsulantes com posterior liofilizacao como metodo de secagem e a atomizacao por spray dryer utilizando maltodextrina como agente encapsulante. Os materiais obtidos pelos dois metodos foram comparados em relacao ao teor de antocianinas, em relacao a cor por analises colorimetricas pelo metodo CIELAB, as microestruturas formadas foram analisadas por microscopia eletronica de varredura (MEV) e a degradacao termicas das amostras foi analisada por termogravimetria (TG). Em relacao a coloracao da polpa de amora-preta in natura, o composto microencapsulado por spray dryer obteve coloracao tendendo mais ao vermelho, caracteristico das antocianinas em pH acido, devido ao processo que nao altera o pH inicial da polpa permanecendo acido; o produto final obtido pelo metodo da coacervacao obteve coloracao final tendendo mais ao azul, caracteristico das antocianinas em pH alcalino, devido ao processo de coacervacao que eleva o pH da polpa in natura. O produto resultante obtido pelo metodo do spray dryer foi mais eficiente nos teores de antocianinas, resultando em (53 + 1) mg cianidina-3-glicosideo/100g, sendo que o metodo da coacervacao resultou em (10,5 + 0,5) mg cianidina-3- glicosideo/100g. As microestruturas formadas foram analisadas por microscopia eletronica de varredura e verificou-se que pelo metodo de spray dryer, foram formadas microesferas, com diametros variando de 3,5 a 9,5 ƒÊm e superficie lisa, com leves rugosidades. Pelo metodo de coacervacao as caracteristicas microscopicas apresentaram uma estrutura complexa, com aspecto disforme, com a formacao de minimas microcapsulas de tamanho variando de 4 a 12 ƒÊm, imersas numa mesma matriz polimerica. Pela termogravimetria foi verificado um aumento na estabilidade termica dos produtos obtidos pela coacervacao e spray dryer em relacao a degradacao termica sofrida pela polpa in natura, pois os produtos formados por coacervacao e spray dryer apresentaram maior estabilidade termica que a polpa de amora liofilizada. Concluiu-se que a coacervacao nao demonstrou ser um processo eficiente na microencapsulacao da polpa de amora-preta pois obteve os menores teores de antocianinas e menor eficiencia de microencapsulacao de compostos fenolicos em relacao ao processo de spray dryer. Palavras chave: Amora-preta, microencapsulacao, antocianinas, compostos fenolicos.
Abstract: The aim of this study is to evaluate the blackberry pulp microencapsulation method that can better keep the anthocyanin, phenolic compounds and color features. It was utilized as microencapsulation method the complex coacervation utilizing gelatin and Arabic gum as encapsulant agentes and subsequente lyophilization as drying method and the atomization by spray dryer making use of maltodextrin as encapsulant agent. Comparing the post results using both methods, taking colorimetric analysis by CIELAB method, the formed microstructures were analyzed by eletronic scanning microscopy and the termal degradation of the samples was analyzed by termal gravimetric analyzis (TGA). Regarding the pulp color of blackberry in nature, the microencapsulated compound by spray dryer got tending more color to red, characteristic of anthocyanins in acidic pH, due to the process that does not change the initial pH of the pulp, remaining acid; the final product obtained by the coacervation got tending more color to blue, characteristic of anthocyanins at alkaline pH, due to the coacervation process that raises the pH of the pulp in nature.The resulting obtained product by the spray dryer method was better eficient on anthocyanin levels, resulting (53 + 1) mg/100g of cyaniding-3- glicosídeo, being the coacervation method results (10,5 + 0,5) mg/100g of cyaniding-3-glicosídeo. The formed microstructures were analyzed by eletronic scanning microscopy and it was found that the spray dryer method were formed microspheres with diferent sizes, with diameters varying from 3,5 to 9,5 micrometers and the formed particles maintained the surface smooth with slight roughness. It was found to the coacervation method the microscopic characteristics showed a complex structure, with misshapen appearance, with minimum formation of microcapsules size ranging from 4 to 12 micrometers immersed in the same polimeric matrix. The thermogravimetric concluded the formation of microcapsules due to the increasing of thermic stabilization of products obtained by the coacervation and spray dryer in relation of thermic degradation suffered by the in nature pulp. Results revealed that the coacervation did not prove to be efficient in the blackberry pulp's microencapsulation process since it has the lowest content of anthocyanins and lower efficiency of phenolic compounds' microencapsulation in relation to the spray drying process. Keywords: Blackberry, microencapsulation, anthocyanins, phenolic compounds.
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Cheuyglintase, Kloyjai. "Spray drying of fruit juice with vegetable fibre as a carrier." Thesis, University of Canterbury. Chemical and Process Engineering, 2009. http://hdl.handle.net/10092/3101.
Full textAbstract:
The production of free flowing powder by spray drying of sugar-acid rich foods requires an appropriate carrier. High molecular weight materials such as maltodextrins are commercially used as a drying aid because of their high glass transition temperature (Tg). Alternatively, fibre-rich by-products from fruit and vegetable juice processing might provide high molecular weight elements that are suitable as a drying support. This study aimed to understand the variables affecting the spray-dried product of fruit juice so that non-sticky fibre-based juice powder could be obtained.
Freeze dried carrot fibre was centrifically-milled to 50-100 µm sizes. Three sugar determination methods; enzymatic, enzyme membrane and HPLC with RID, were compared. The freeze drying performance of fructose, fructose + carrot fibre and fructose + carrot fibre + malic acid had the glass transition temperatures measured by differential scanning calorimetry (DSC) at 0.1 °C min-1. The results from the freeze drying were used as a key for the possibility of spray dried apple juice + carrot fibre. Similar methods were used to study freeze dried fructose + maltodextrin (DE max 9.8) and fructose + maltodextrin + malic acid. Dried sucrose, glucose and fructose were used to study glass transition temperature of melted amorphous sugars and mixtures by the visual experiment and DSC at 0.1°C min-1 of heating and cooling scans. The Gordon-Taylor equation was used to predict the Tg of anhydrous two-sugar mixtures from experimental and literature data. The Coachman and Karaze equation was used to predict Tg of three-sugar mixtures and compared to the experimental data. Spray dried powders of fructose + carrot fibre of 30, 40, 50, 60 and 70% w/w and apple juice concentrate + carrot fibre of 30, 40, 50, 60, 70% w/w at 165/75°C inlet/outlet temperature in a laboratory scale drier were compared to that of fructose + maltodextrin (DE max 9.8) and apple juice concentrate + maltodextrin of 50, 60 and 70% w/w (dry basis). Dielectric analysis in the range 200 Hz -1 MHz between 10-105 °C were applied to find the onset Tg (based on DSC results) from freeze dried mixtures of 14, 21, and 28% w/w (dry basis) carrot fibre+ fructose.
The enzymatic method was found to be the most accurate method for sugar determination of fruit juice but the HPLC method was the most practical one. The results of Tg values of sugars and mixtures melted showed that the Tg values from heating and cooling scans of fructose, glucose and sucrose were in good agreement with literature. Fructose acted as a plasticizer; an increase in the fructose fraction decreased the Tg of sugar mixtures. Sucrose increased the Tg of the mixtures while the Tg of the three-sugar mixtures was less variable when there was a moderate to high proportion of glucose. The visual Tg values of sugars and mixtures were 7-28 °C higher than the onset DSC heating and cooling Tg values. This result suggested that more than one method should be used to study the glass transition of substances. The Gordon-Taylor equation did not fit well the Tg values of the dry sugars and their mixtures from this experiment. The variations might have been due to the degradation of sugar samples on the melting process. The Coachman and Karaze equation gave a good prediction of the three-sugar mixtures from this experiment.
The carrot fibre was found to be crystalline. Carrot fibre increased the Tg of freeze dried fructose and decreased stickiness of fructose. Increasing malic acid fraction decreased Tg of the mixtures. Freeze dried fructose + maltodextrin showed higher hygroscopicity than freeze dried fructose + carrot fibre. It was not possible to determine Tg of fructose + maltodextrin + malic acid due to the swelling and hygroscopicity of the freeze dried samples. Tg values of freeze dried fructose + carrot fibre and fructose + maltodextrin were found to high enough to allow spray drying of these mixtures.
The minimum fraction of carrot fibre to facilitate spray drying of fructose and apple juice concentrate was found to be 30%. Mixtures with maltodextrin at a fraction lower than 50% could not be successfully spray dried. When spray drying fructose + carrot fibre, apple juice + carrot fibre, fructose + maltodextrin and apple juice + maltodextrin at the appropriate ratios most of the powder stuck to the drier walls. The powder swept from the wall was free flowing with moisture content of approximately 2-4%. The Tg values of these powder indicated the wall build-up might be avoided in larger scale drying. Tg values of spray dried powder from the mixtures with fibre and maltodextrin were found to be not very different. The yield from mixtures with carrot fibre was three times higher than those of mixtures with maltodextrin. This cast doubts that Tg alone could be a good indicator for the stickiness of spray dried material. The microscope images and DSC scans of spray dried powders of fructose + carrot fibre and apple juice + carrot fibre showed crystalline material. The particle of spray dried fructose + maltodextrin and apple juice + maltodextrin were mostly amorphous. The crystals are more physically and chemically stable than the amorphous form. Thus carrot fibre is a good additive in spray drying of fruit juice. Dielectric analysis at low frequency was able to possible detect Tg of single and double components. For food polymer with many components it was found that Tg value was not consistently dependent on frequency.
In conclusion, carrot fibre was a more effective carrier for spray drying than maltodextrin when compared on a mass basis and spray drying condition. Since edible fibre is an essential element needed by the human body, spray drying of fruit juice using fibre as a carrier showed the great potential of fibre in the application of fruit juice spray drying. In the case of clear juice, after reconstitution, the fibre can be easily separated from the juice as there seemed to be no chemical binding between the juice and the fibre during the spray drying process.
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Garcia, Cláudia Margarida Sales. "Microencapsulação por spray drying de compostos bioativos de subprodutos do ananás." Master's thesis, ISA-UL, 2016. http://hdl.handle.net/10400.5/13373.
Full textAbstract:
Mestrado em Engenharia Alimentar - Instituto Superior de Agronomia - ULO Ananás (Ananas cosmosus) é um fruto tropical de elevada bioatividade, cujos compostos bioativos principais são: vitamina C, carotenoides e compostos fenólicos. Neste trabalho estudou-se o potencial de microencapsulação por spray drying dos compostos bioativos, presentes no coração e casca do ananás, utilizando a maltodextrina como agente encapsulante. As condições de extração dos compostos bioativos usando água como solvente, foram otimizadas utilizando a metodologia de superfície de resposta (RSM). De acordo com os resultados obtidos, as condições ótimas que maximizam o grau de extração dos compostos fenólicos totais foram uma razão matéria prima-solvente na ordem de 1:6 e um tempo de extração de 25 minutos. Para a otimização do processo de spray drying foi aplicado um desenho fatorial utilizando como variáveis independentes a temperatura do ar de entrada (130 ˚C e 150 ˚C) e a concentração de maltodextrina (15 % e 25 %). Os valores máximos de rendimento de secagem (28,3 %) e de eficiência de encapsulação (12 %) foram alcançados utilizando uma temperatura de entrada do ar de 150 ˚C e concentração de 25 % em maltodextrina. As partículas produzidas por spray drying foram ainda caracterizadas em termos de morfologia (microscopia eletrónica de varrimento) e a análise das imagens identificou micropartículas esféricas com um diâmetro médio inferior a 10 μm. Os resultados dos métodos DPPH e FRAP indicaram uma alteração do perfil fenólico após o processo de microencapsulação de compostos bioativos dos subprodutos do ananás por spray drying, utilizando maltodextrina como agente encapsulante
N/A
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Lourenço, Maria Margarida Silva Ferreira. "Encapsulação dos carotenóides extraídos do repiso do tomate por spray drying." Master's thesis, ISA-UL, 2017. http://hdl.handle.net/10400.5/13413.
Full textAbstract:
Mestrado em Engenharia Alimentar - Instituto Superior de Agronomia - ULO repiso de tomate é um subproduto da indústria do processamento do tomate que possui uma elevada composição em compostos antioxidantes, essencialmente em carotenóides – licopeno e β-caroteno. Neste trabalho estudou-se o processo de microencapsulação do extrato etanólico de repiso de tomate por Spray drying, usando goma arábica como material encapsulante. Numa primeira abordagem estudou-se a microencapsulação de um carotenóide modelo (β-caroteno), usando a metodologia de superfície de resposta (RSM) com um desenho experimental rotacional composto com duas variáveis independentes (concentração de goma arábica e temperatura do ar de entrada). Deste estudo, selecionaram-se as temperatuas de 200 ºC e 100 ºC, com 35% de goma arábica, para efetuar o encapsulamento do extrato de repiso de tomate. As partículas obtidas pelo Spray drying foram caracterizadas em termos de morfologia e tamanho, grau de encapsulamento e atividade antioxidante dos carotenóides encapsulados. As partículas de extrato de repiso de tomate concentrado com goma arábica à temperatura de 110 ºC são, na sua maioria, pequenas ([5-10[ μm) e colapsadas e a 200 ºC são lisas e têm um tamanho superior ([25-95[ μm). Relativamente ao grau de encapsulamento, verificou-se uma diminuição com o aumento da temperatura. Quanto à atividade antioxidante do extrato encapsulado, esta diminuiu em relação ao extrato original (DPPH: 176, FRAP: 382 e ABTS: 314 mmol de trolox/ g de extrato). Porém, essa diminuição foi menor para a temperatura de 110 ºC (DPPH: 8, FRAP: 13 e ABTS: 27 mmol de trolox/ g de extrato) em relação a 200 ºC (DPPH: 47, FRAP: 44 e ABTS: 55 mmol de trolox/ g de extrato). A partir dos resultados obtidos conclui-se que, houve uma maior preservação dos carotenóides à temperatura de 110 ºC e que a temperatura de 200 ºC foi mais eficiente na manutenção da atividade antioxidante do extrato encapsulado
N/A
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Ozmen, Linda. "Experimental investigation of the wall deposition of food containing carbohydrates, in a pilot scale spray dryer." Thesis, The University of Sydney, 2002. http://hdl.handle.net/2123/4133.
Full textAbstract:
Spray dryers are the core components of a milk powder production plant, where the basic configuration usually features co-current flow of milk powder and air. Spray dryers have to be cleaned frequently due to powder deposit build-up on the walls. Powder deposit build-up gives rise to lower product yields and poses a potential fire risk. If the powder deposits are scorched (from being overheated) they will contaminate, and thus compromise, the quality and consumer safety of the final product, if the powder deposits fall in and mix with it. With milk powder production rates of most industrial spray dryers ranging from 4-28 tonnes of dry powder an hour, these wall deposition problems are significant. This problem is worth investigating because the outcome of reducing or eliminating wall deposition is that a spray dryer could operate for a longer period of time without having to be cleaned. Reduction in downtime due to cleaning would give rise to increased production time and possibly a reduction in the cost of manufacturing the product. The spray dryer used in this work was a modified short-form co-current Niro unit, fabricated from stainless steel. The spray dryer had an internal diameter of 0.80 m, narrowing down to 0.06 m at the base, and a height of 2 m. A two-fluid nozzle was used to spray the process fluids (water, skim milk and grape skin extract) into the drying chamber. To measure the wall deposition fluxes on the internal walls of the spray dryer, four stainless steel plates (dimensions 110 mm by 120 mm) were inserted in place of the windows that were previously used as sight glasses. A fifth plate (dimensions 110 mm by 120 mm) and a sixth plate (dimensions 110 mm by 110 mm) were also placed on the conical section of the spray dryer at different circumferential locations. Before this work, no quantitative data on the effects of spray dryer operating conditions on the wall deposition fluxes of food material were available. This work investigated the effect on the spray deposition flux of skim milk powder on the walls of the spray dryer of (i) flow patterns in the spray dryer, by changing the degree of swirl imparted to the incoming air by using three swirl vane angles of 0o, 25o and 30o, and (ii) the stickiness of the product, through first changing the temperature of the incoming air by using three inlet air temperatures of 170oC, 200oC and 230oC; and then changing the process fluid flowrate by using three flowrates of 1.4 kg hr-1, 1.6 kg hr-1 and 1.8 kg hr-1. Previous researchers have found that the extent to which water droplets spread out in the drying chamber is affected by the amount of swirl in the inlet air. This is likely to affect wall deposition fluxes because the particles will be closer to the walls if the droplets spread out widely. The results of this work have quantitatively confirmed that the spray deposition flux increases at higher swirl vane angles, where the spray deposition flux increased from 7 g m-2 hr-1 (swirl vane angle 0o) to 12.9 g m-2 hr-1 (swirl vane angle 30o). When a swirl vane angle of 0o was used, it was observed that the cross-sectional area of the spray cloud did not change very significantly with time. However, when a swirl vane angle of 25o was used, the spray cloud was observed to “flutter”, and when the swirl vane angle was increased to 30o, the spray cloud was observed to recirculate rapidly back in the direction of the nozzle. Thus, the chance of the particles being thrown further towards the walls of the chamber is likely to increase at higher swirl vane angles. This result suggests that higher wall deposition arises because more swirl is imparted to the air entering the dryer, which in turn affects the stability of the spray cloud and, therefore, the stability of the flow patterns in the spray dryer. The stickiness of the skim milk powder is related to the temperature and moisture content of the particles. In the past, the sticky-point curve has been suggested as a semi-quantitative concept in selecting operating conditions for spray drying food material containing carbohydrates, where it has been implied that there is no significant wall deposition below the sticky-point curve. This work has quantified the spray deposition in spray dryers with respect to the sticky-point curve, where the highest spray deposition flux of skim milk powder on the walls was 16 g m-2 hr-1, and the operating point corresponding to this spray deposition flux was located at and above the sticky-point curve. Hence, both particle stickiness and flow patterns affect the wall deposition of particles in a spray dryer. This work also investigated the effect of wall properties, namely a non-stick food grade material (nylon), adhesive tape and stainless steel, on the spray deposition flux of skim milk powder on the walls. The effect of electrostatics on wall deposition was studied by grounding the spray dryer and an anti-static agent was added to the skim milk to investigate if altering the properties of the feed material could reduce wall deposition. This work has quantitatively confirmed that cohesion occurs at the same rate as adhesion for skim milk powder in this spray dryer, because firstly, decreasing the adhesion tendency of the v wall by using nylon coating had no significant effect on the spray deposition flux compared with a smooth stainless steel wall and a wall covered with a double-sided adhesive tape; and secondly the powder collected on the walls was a linear function of time with and without adhesive on the plates. Furthermore, using a nylon coated wall did not eliminate wall deposition, and the wall deposition flux was found to be the same as when a stainless steel wall was used. This result further supports the finding here that spray deposition on the walls for skim milk powder is controlled by cohesion rather than adhesion. The spray dryer operating parameters that gave rise to the least spray deposition flux on the walls were a swirl vane angle of 0o, an inlet air temperature of 230oC and a process fluid flowrate of 1.4 kg hr-1. Decreasing the feed flowrate from 1.8 kg hr-1 to 1.4 kg hr-1 (decrease by 24%), with the inlet air temperature and swirl vane angle held constant, decreased the wall deposition flux by 43% from 7 g m-2 hr-1 to 4 g m-2 hr-1. Since the spray deposition flux on the walls decreased by 43% when the feed flowrate was decreased by 24%, it might be considered that the production process is in favour of a decrease in the feed flowrate to 1.4 kg hr-1 in this dryer, and consequently a decrease in the spray deposition flux on the walls per unit production output. Finally, this work investigated if the outlet moisture content from this small spray dryer used here was equilibrium limited or controlled by drying kinetics. The findings in this work confirmed the product moisture locus concept, which implies that the outlet moisture content of the skim milk particles approaches the equilibrium moisture content (in equilibrium with the outlet gas), and that the outlet moisture content of spray-dried food material containing carbohydrates is probably not limited by particle drying kinetics, even though the spray dryer is smaller (diameter 0.8 m, height 2 m) than those used in the dairy industry, typically with a diameter of 30 m and a height of 10 m.
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Ozmen, Linda. "Experimental investigation of the wall deposition of food containing carbohydrates, in a pilot scale spray dryer." University of Sydney, 2002. http://hdl.handle.net/2123/4133.
Full textAbstract:
Master of EngineeringSpray dryers are the core components of a milk powder production plant, where the basic configuration usually features co-current flow of milk powder and air. Spray dryers have to be cleaned frequently due to powder deposit build-up on the walls. Powder deposit build-up gives rise to lower product yields and poses a potential fire risk. If the powder deposits are scorched (from being overheated) they will contaminate, and thus compromise, the quality and consumer safety of the final product, if the powder deposits fall in and mix with it. With milk powder production rates of most industrial spray dryers ranging from 4-28 tonnes of dry powder an hour, these wall deposition problems are significant. This problem is worth investigating because the outcome of reducing or eliminating wall deposition is that a spray dryer could operate for a longer period of time without having to be cleaned. Reduction in downtime due to cleaning would give rise to increased production time and possibly a reduction in the cost of manufacturing the product. The spray dryer used in this work was a modified short-form co-current Niro unit, fabricated from stainless steel. The spray dryer had an internal diameter of 0.80 m, narrowing down to 0.06 m at the base, and a height of 2 m. A two-fluid nozzle was used to spray the process fluids (water, skim milk and grape skin extract) into the drying chamber. To measure the wall deposition fluxes on the internal walls of the spray dryer, four stainless steel plates (dimensions 110 mm by 120 mm) were inserted in place of the windows that were previously used as sight glasses. A fifth plate (dimensions 110 mm by 120 mm) and a sixth plate (dimensions 110 mm by 110 mm) were also placed on the conical section of the spray dryer at different circumferential locations. Before this work, no quantitative data on the effects of spray dryer operating conditions on the wall deposition fluxes of food material were available. This work investigated the effect on the spray deposition flux of skim milk powder on the walls of the spray dryer of (i) flow patterns in the spray dryer, by changing the degree of swirl imparted to the incoming air by using three swirl vane angles of 0o, 25o and 30o, and (ii) the stickiness of the product, through first changing the temperature of the incoming air by using three inlet air temperatures of 170oC, 200oC and 230oC; and then changing the process fluid flowrate by using three flowrates of 1.4 kg hr-1, 1.6 kg hr-1 and 1.8 kg hr-1. Previous researchers have found that the extent to which water droplets spread out in the drying chamber is affected by the amount of swirl in the inlet air. This is likely to affect wall deposition fluxes because the particles will be closer to the walls if the droplets spread out widely. The results of this work have quantitatively confirmed that the spray deposition flux increases at higher swirl vane angles, where the spray deposition flux increased from 7 g m-2 hr-1 (swirl vane angle 0o) to 12.9 g m-2 hr-1 (swirl vane angle 30o). When a swirl vane angle of 0o was used, it was observed that the cross-sectional area of the spray cloud did not change very significantly with time. However, when a swirl vane angle of 25o was used, the spray cloud was observed to “flutter”, and when the swirl vane angle was increased to 30o, the spray cloud was observed to recirculate rapidly back in the direction of the nozzle. Thus, the chance of the particles being thrown further towards the walls of the chamber is likely to increase at higher swirl vane angles. This result suggests that higher wall deposition arises because more swirl is imparted to the air entering the dryer, which in turn affects the stability of the spray cloud and, therefore, the stability of the flow patterns in the spray dryer. The stickiness of the skim milk powder is related to the temperature and moisture content of the particles. In the past, the sticky-point curve has been suggested as a semi-quantitative concept in selecting operating conditions for spray drying food material containing carbohydrates, where it has been implied that there is no significant wall deposition below the sticky-point curve. This work has quantified the spray deposition in spray dryers with respect to the sticky-point curve, where the highest spray deposition flux of skim milk powder on the walls was 16 g m-2 hr-1, and the operating point corresponding to this spray deposition flux was located at and above the sticky-point curve. Hence, both particle stickiness and flow patterns affect the wall deposition of particles in a spray dryer. This work also investigated the effect of wall properties, namely a non-stick food grade material (nylon), adhesive tape and stainless steel, on the spray deposition flux of skim milk powder on the walls. The effect of electrostatics on wall deposition was studied by grounding the spray dryer and an anti-static agent was added to the skim milk to investigate if altering the properties of the feed material could reduce wall deposition. This work has quantitatively confirmed that cohesion occurs at the same rate as adhesion for skim milk powder in this spray dryer, because firstly, decreasing the adhesion tendency of the v wall by using nylon coating had no significant effect on the spray deposition flux compared with a smooth stainless steel wall and a wall covered with a double-sided adhesive tape; and secondly the powder collected on the walls was a linear function of time with and without adhesive on the plates. Furthermore, using a nylon coated wall did not eliminate wall deposition, and the wall deposition flux was found to be the same as when a stainless steel wall was used. This result further supports the finding here that spray deposition on the walls for skim milk powder is controlled by cohesion rather than adhesion. The spray dryer operating parameters that gave rise to the least spray deposition flux on the walls were a swirl vane angle of 0o, an inlet air temperature of 230oC and a process fluid flowrate of 1.4 kg hr-1. Decreasing the feed flowrate from 1.8 kg hr-1 to 1.4 kg hr-1 (decrease by 24%), with the inlet air temperature and swirl vane angle held constant, decreased the wall deposition flux by 43% from 7 g m-2 hr-1 to 4 g m-2 hr-1. Since the spray deposition flux on the walls decreased by 43% when the feed flowrate was decreased by 24%, it might be considered that the production process is in favour of a decrease in the feed flowrate to 1.4 kg hr-1 in this dryer, and consequently a decrease in the spray deposition flux on the walls per unit production output. Finally, this work investigated if the outlet moisture content from this small spray dryer used here was equilibrium limited or controlled by drying kinetics. The findings in this work confirmed the product moisture locus concept, which implies that the outlet moisture content of the skim milk particles approaches the equilibrium moisture content (in equilibrium with the outlet gas), and that the outlet moisture content of spray-dried food material containing carbohydrates is probably not limited by particle drying kinetics, even though the spray dryer is smaller (diameter 0.8 m, height 2 m) than those used in the dairy industry, typically with a diameter of 30 m and a height of 10 m.
44
Ozmen, Linda. "Experimental investigation of the wall deposition of food containing carbohydrates, in a pilot scale spray dryer." Thesis, The University of Sydney, 2002. http://hdl.handle.net/2123/3989.
Full text
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Darvan, Ali [Verfasser], Martin [Akademischer Betreuer] Sommerfeld, and Amsini [Akademischer Betreuer] Sadiki. "CFD simulation of spray drying process using a new droplet drying kinetics / Ali Darvan ; Martin Sommerfeld, Amsini Sadiki." Halle, 2016. http://d-nb.info/1122438710/34.
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Oliveira, Alessandra Cristina. "Viabilidade de \'Lactobacillus acidophilus e Bifidobacterium lactis\', microencapsulados por coacervação, seguida de secagem por \'spray drying\' e leite de jorro." Universidade de São Paulo, 2007. http://www.teses.usp.br/teses/disponiveis/60/60137/tde-10052007-103644/.
Full textAbstract:
No presente trabalho microcápsulas contendo B. lactis (BI 01) e L. acidophilus (LAC 4) foram produzidas por coacervação complexa, utilizando pectina e caseína como agente encapsulante e posteriormente foram desidratadas em spray dryer e leito de Jorro. Este estudo avaliou a resistência desses microrganismos aos processos de secagem, de estocagem (120 dias a 7 e 37°C) e a tolerância ?in vitro? quando inoculados em soluções de pHs ácidos (pH 1.0 e 3.0), além da morfologia das microcápsulas por Microscopia ótica e eletrônica de varredura. Após a secagem em spray dryer foi verificada a integridade celular da maioria da população, porém, L. acidophilus foi mais resistente às condições utilizadas do que B. lactis. A secagem em leito de jorro também foi promissora, uma vez que manteve a viabilidade celular da maioria da população de probióticos. L. acidophilus microencapsulados e secos por spray dryer mantiveram a viabilidade por um período de estocagem maior do que B. lactis. A vida útil do L. acidophilus microencapsulados e secos em leito de jorro é maior quando armazenado em temperaturas mais baixas (7° C). No entanto B. lactis microencapsulados e secos em leito de jorro perdem sua viabilidade durante o armazenamento em ambas as temperaturas (7 e 37° C). O resultado obtido no teste, que consistia em avaliar o efeito do pH sob Lactobacillus acidophilus e B. lactis, permitiu inferir que quando estes microrganismos microencapsulados foram secos por spray dryer se mostraram mais resistentes às condições ácidas do que os não encapsulados. Entretanto, as microcápsulas quando secas em leito de jorro, não foram eficientes para prover proteção aos L. acidophilus e B. lactis em pHs similares ao do estômago humano. A microscopia eletrônica de varredura confirmou que as partículas secas em spray dryer apresentaram formato esférico, sem presença de fissuras e as partículas secas em leito de jorro, formatos irregulares.In this present work, microcapsules containing B. lactis or L.acidophilis were produced by complex coacervation based on pectin and casein interactions. After coacervation the systems were dehydrated by spray drying or spouted bed techniques. In this present study could evaluate the resistance of these microorganisms to dehydration process, shelf life (storage at 7 and 37 ºC for 120 days), and their in vitro tolerance after being inoculated in acid solutions (pH 1.0 and 3.0). Moreover the morphology characteristics were analyzed by optical microscopic and scanning electron microscopic. Both systems maintained their cellular integrity after spray drying, although, L. acidophilus microcapsules were more resistant. Spouted bed drying was also promising, once the microorganism still remains viable. Comparing the results about shelf life, it is noticeable that L. acidophilus microcapsules dehydrated by spray dried maintained viability for storage period greater than B. lactis. When the microcapsules were dehydrated by spouted bed, the L. acidophilus obtained higher viability at 7ºC stored temperature. In contrast, B. lactis lose their viability during storage at both temperatures (7 and 37ºC).The in vitro studies showed that the microorganisms encapsulated, dehydrated by spray dried, were more resistance to acid pH conditions than free ones. Furthermore, microcapsules when dried in spouted bed were not efficient to provide protection to both microorganisms at this pH?s values. The scanning electron microscopic showed that the particles obtained by spray dryer were spherical without cracks, and the particles obtained by spouted bed presented irregular shape.
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Cortés-Rojas, Diego Francisco. "Encapsulação de compostos bioativos de Syzygium aromaticum em carreadores lipídicos sólidos." Universidade de São Paulo, 2015. http://www.teses.usp.br/teses/disponiveis/60/60137/tde-25092015-104412/.
Full textAbstract:
Compostos de origem vegetal podem apresentar inúmeros efeitos benéficos à saúde, havendo, entretanto, uma necessidade de desenvolver formulações que permitam viabilizar seu uso farmacêutico, alimentício, nutracêutico ou cosmecêutico. Syzygium aromaticum, conhecido popularmente como cravo da Índia, é uma espécie vegetal aromática com marcada atividade antioxidante, analgésica e antimicrobiana. A baixa solubilidade e estabilidade química, assim como a volatilidade dos principais compostos associados às atividades biológicas da planta justificam o desenvolvimento de formulações que melhorem suas propriedades físico-químicas e características de liberação. Formulações lipídicas têm sido cada vez mais usadas para o aumento da solubilidade de compostos no trato gastrointestinal e para o aumento da biodisponibilidade. O principal objetivo deste projeto foi investigar a produção de formulações lipídicas sólidas contendo compostos bioativos de S. aromaticum e avaliar o efeito da composição da formulação e das variáveis operacionais nas propriedades físico-químicas das partículas, estabilidade e permeação intestinal in vitro. O processo de extração dos compostos a partir da matéria-prima vegetal também foi estudado. A formulação lipídica foi otimizada com respeito ao tipo e a proporção dos lipídeos, do emulsificante e dos carreadores de secagem. Os processos de emulsificação e secagem também foram criteriosamente estudados. Os resultados mostraram que a composição da formulação teve efeitos significativos nas propriedades físico-químicas do produto e no desempenho da secagem. A formulação lipídica otimizada mostrou ser mais estável que a formulação não lipídica em condições de armazenamento de alta umidade. Com relação à permeação intestinal in vitro, utilizando eugenol como marcador, não foram observadas diferenças significativas entre estas duas formulações. Este projeto permitiu obter informações relevantes sobre a secagem por spray drying de formulações lipídicas contendo extratos vegetais. Esta rota tecnológica representa uma estratégia interessante na obtenção de formulações lipídicas estáveis que promovam o aumento da biodisponibilidade oral de compostos bioativos.Plant-derived compounds can provide important benefits to human health. However, these compounds should be properly formulated in order to facilitate their pharmaceutical, nutraceutical, food or cosmetic applications. Syzygium aromaticum commonly known as Indian clove, is an aromatic tree with antioxidant, antimicrobial and analgesic properties. The poor water solubility and the volatility of the compounds associated to the biological activities, justify the development of formulations that improve its physicochemical and release properties. Lipid based formulations have gained special attention for oral delivery due to the improvement of solubility in the intestinal tract and increase of bioavailability. The main objective of this project was to investigate the production of solid lipidic formulations containing bioactive compounds of S. aromaticum and to test the effect of the formulation composition and the process variables on the physhicochemical properties of the particles, stability and in vitro intestinal permeation. The extraction methods of the compounds from the plant were also studied. The lipid formulation was optimized with regard to the type and proportion of the solid lipid, the surfactant and the drying carrier. The emulsification and the drying processes were carefully evaluated. Results showed that the formulation composition had significant effects on the physicochemical properties of the product and on the drying performance. The optimized lipid formulation was more stable than the formulation without lipids in high humidity stress storage conditions. With regard to the in vitro intestinal permeation using eugenol as marker compound, not significant differences were observed between the samples. This project allowed to obtain relevant information about the spray drying process of lipid formulations containing plant extracts. This technique could be an interesting strategy to obtain stable lipid formulations than enhance the oral bioavailability of bioactive compounds
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Fujita, Alice. "Produtos derivados do camu-camu: efeito da secagem sobre elagitaninos e flavonoides, atividades antioxidante e antimicrobiana." Universidade de São Paulo, 2015. http://www.teses.usp.br/teses/disponiveis/9/9131/tde-24092015-083939/.
Full textAbstract:
O camu-camu (Myrciaria dubia Mc. Vaugh) tem demonstrado ser um fruto promissor devido ao potencial funcional, principalmente pelo alto teor de vitamina C e compostos fenólicos, em especial elagitaninos. Este trabalho teve como objetivo avaliar os efeitos sobre os compostos fenólicos dos processos de secagem de polpa comercial de camu-camu, por leito de jorro e atomização (spray-drying), em diferentes temperaturas e concentrações de agentes carreadores, comparando-os com os do processo de liofilização. Os pós obtidos foram comparados em relação ao teor total de compostos fenólicos, ácido ascórbico e proantocianidinas. Além disso, avaliou-se o potencial benéfico à saúde através da determinação da capacidade antioxidante in vitro , atividade antimicrobiana e inibição das enzimas α-amilase, α-glicosidase e enzima conversora da angiotensina (ECA). Avaliou-se também proteção e regeneração celulares em modelo de planárias (Dugesia trigrina). Complementarmente, os pós de camu-camu foram adicionados em leite de soja, que foram fermentados com bactérias produtoras de ácido láctico (L. helveticus ATCC 12046 e L. plantarum NCDO 1193), para verificar sua funcionalidade quando incorporados como ingredientes em alimentos funcionais. Os resultados mostraram que a secagem da polpa acarretou em perdas significativas de compostos bioativos, na ordem ácido ascórbico>fenólicos totais> proantocianidinas, e spray-drying>leito de jorro>liofilização. Os compostos fenólicos detectados nos pós de camu-camu foram elagitaninos, ácido elágico, derivados de quercetina, ácido siríngico e miricetina, por LC-TOF-MS. A liofilização foi a melhor técnica de secagem para a preservação dos compostos fenólicos, e também da capacidade antioxidante e de inibição enzimática. Além disso, os pós liofilizados e atomizado (contendo 6% goma arábica a 120 °C) foram mais efetivos contra Staphylococcus aureus que a ampicilina. Os extratos desses pós demostraram potencial para proteção celular e rejuvenescimento no modelo de planárias. E por último, o leite de soja enriquecido com o pó de camu-camu resultou em um produto com maior teor de fenólicos, alta capacidade antioxidante e propriedades anti-hiperglicêmica e anti-hipertensiva. Portanto, os pós de camu-camu são ricos em compostos fenólicos e tem potencial para serem acrescentados como ingredientes em alimentos para o controle dos estágios iniciais de diabetes tipo 2 e complicações associadas.Camu-camu (Myrciaria dubia Mc. Vaugh) has demonstrated promising perspectives as a functional food, mainly due to high vitamin C and phenolic compounds contents, in particular ellagitannins. This study aimed to evaluate the effect of different drying processes (spouted bed drying, spray-drying) at selected temperatures and carrier concentrations, comparing to freeze-drying, on the contents and composition of phenolic compounds. The pulp powders were compared in relation to phenolic profiles, ascorbic acid and proanthocyanidins contents. Further, functional health potential was evaluated such as in vitro antioxidant capacity, antimicrobial activity and inhibition of α-amylase, α-glucosidase and angiotensin converting enzyme (ACE). It was also investigated cellular protection and regeneration in planaria (Dugesia trigrina) model. Additionally, camu-camu powders were added into soymilk and were fermented by lactic acid bacteria (L. helveticus ATCC 12046 and L. plantarum NCDO 1193) to verify their functionality as a functional food ingredient. The results showed that drying of the pulp led to significant losses of bioactive compounds, in the order ascorbic acid>total phenolics>proanthocyanidins, and spray-drying>spouted bed drying>freeze-drying. Phenolic compounds, such as ellagitannins, ellagic acid, quercetin derivatives, syringic acid and myricetin were detected in camu-camu by LC-TOF-MS. The freeze-drying was the best technique to preserve phenolic compounds, and also antioxidant capacity and enzyme inhibition. Besides that, freeze-dried and spray-dried (6% arabic gum at 120 °C) powders were more effective against Staphylococcus aureus than ampicillin. The extracts of those powders have desmonstrated potential to cellular protection and rejuvenation in planaria model. Finally, soymilk enriched with camu-camu powders resulted in more phenolic contents, high antioxidant capacity and anti-hyperglycemia and anti-hipertension properties product. To sum up, camu-camu powder is rich in phenolic bioactive profiles has potential as part of dietary strategies in the management of early stages of type 2 diabetes and associated complications.
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Santos, Thaís Paes Rodrigues dos 1983. "Efeitos de modificações físicas sobre as propriedades de amido de tuberosas /." Botucatu, 2016. http://hdl.handle.net/11449/138153.
Full textAbstract:
Orientador: Magali LeonelCoorientador: Célia Maria Landi Franco
Banca: Juliano Carlos Calonego
Banca: Regina Marta Evangelista
Banca: Mariana Camargo Schimidt
Banca: Ivo Mottin Demiate
Banca: Ana Paula Cerino Coutinho
Resumo: Amidos pré-gelatinizados podem ser usados em aplicações de produtos de conveniência pela indústria de alimentos, pois apresentam maior solubilidade em água fria e menor temperatura de gelatinização. As modificações físicas por spray drying e por extrusão são métodos que podem resultar em alterações na região cristalina, com mudanças nas propriedades térmicas e de pasta dos amidos. Objetivou-se neste trabalho verificar as alterações estruturais e funcionais provocadas, pelos métodos de modificações físicas citados, nos amidos de mandioca, mandioquinha-salsa e batata-doce. A modificação por spray drying foi realizada com aquecimento da suspensão à 57 °C e concentração de 8 % de amido, com temperatura de saída e vazão no spray dryer, respectivamente, de 105 °C e 0,5 L h-1. A modificação por extrusão foi realizada no amido a 20 % de umidade, temperaturas de 25, 50 e 75 ºC, respectivamente, na 1a zona, 2ª zona e 3ª zona do extrusor e rotação de 245 rpm. Após a finalização deste experimento, os resultados evidenciaram que a modificação por spray drying provocou alterações menos severas nas características dos amidos estudados. Sendo assim, foi realizado um segundo experimento com os amidos de mandioca e batata-doce a fim de determinar as melhores condições de processo da modificação por spray drying, seguindo planejamento experimental central composto rotacional nos dois ensaios experimentais. Os amidos modificados no primeiro experimento foram analisados em relação as características estruturais e propriedades de pasta e térmica. A modificação por spray drying não provocou alterações no teor de amilose, massa molecular e raio médio de giro, assim como na distribuição dos comprimentos das cadeias ramificadas de amilopectina, mostrando que não houve degradação das ligações glicosídicas. Houve redução dos picos do padrão de difração ...
Abstract: Pregelatinized starches can be used in applications of convenience products by the food industry, since they have greater solubility in cold water and low gelatinization temperature. The physical modification by spray drying and extrusion are methods which can result in changes in the crystalline region, with changes in the thermal and pasting properties of starch. The aim of this work was to verify the structural and functional changes caused by physical modification methods mentioned in starches from cassava, Peruvian carrot and sweet potato. The modification by spray drying was performed using temperature of 57 °C and concentration of 8 %, with outlet temperature and feed rate in spray dryer of 105 °c and 0.5 L h-1, respectively. The modification by extrusion was carried out with 20 % of starch moisture, with temperatures of 25 °C, 50 °C and 75 °C in the 1st zone, 2nd zone and 3rd zone respectively, and rotation 245 rpm. After completion of this experiment, the results show that the modification by spray drying caused less severe changes in the characteristics of the studied starches. Thus, it was conducted a second experiment with starches from cassava and sweet potato, in order to determine the best process conditions of modification by spray drying, following experimental design central composite rotational in both experimental tests. The modified starches of the first experiment were analyzed for structural characteristics and thermal and pasting properties. The modification by spray drying caused no changes in the amylose content, molecular weight and the average gyration radius, and distribution branch chains-length of amylopectin showing that there was no degradation of glycosides bonds. There was reduction of the peaks of the diffraction pattern of starches, reflecting in decrease of relative crystallinity. The morphology of the granules showed agglomerates for the starches of cassava ...
Doutor
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Kandil, Amr Essam. "Spray drying as a method for fabrication of particulate pulmonary delivery systems." Thesis, University College London (University of London), 2006. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.432046.
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