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Journal articles on the topic 'Spray drying'

Author: Grafiati
Published: 4 June 2021
Last updated: 25 January 2025

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1

BOERSEN, A. C. "Spray drying technology." International Journal of Dairy Technology 43, no. 1 (February 1990): 5–7. http://dx.doi.org/10.1111/j.1471-0307.1990.tb02754.x.

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2

Piatkowski, M., M. Taradaichenko, and I. Zbicinski. "Flame Spray Drying." Drying Technology 32, no. 11 (July 10, 2014): 1343–51. http://dx.doi.org/10.1080/07373937.2014.903413.

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3

Bakker-Arkema, F. W. "SPRAY DRYING HANDBOOK." Drying Technology 4, no. 2 (May 1986): 307–11. http://dx.doi.org/10.1080/07373938608916329.

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4

Johansen Crosby, E. "SPRAY DRYING HANDBOOK." Drying Technology 7, no. 2 (June 1989): 419–25. http://dx.doi.org/10.1080/07373938908916598.

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5

Janna, William S. "Research Needs: Industrial Spray Processes, Spray Drying, and Heat Transfer." Applied Mechanics Reviews 41, no. 10 (October 1, 1988): 365–70. http://dx.doi.org/10.1115/1.3151870.

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A survey of researchers and of manufacturers of spraying, drying, and spray heat transfer equipment was conducted. Those that responded provided descriptions of processes and devices that need developmental attention. Several of these problems are described here (eg, a unifying theory of how atomization takes place; a method of evaluating the performance of a spray used to dissolve air in water to enhance mass transfer processes; a comprehensive model for predicting heat transfer from high pressure sprays; etc). It is concluded that many research topics can be gleaned from industry as needs develop and innovative ways are found for sprays to replace conventional methods.
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6

Baumann, John M., Molly S. Adam, and Joel D. Wood. "Engineering Advances in Spray Drying for Pharmaceuticals." Annual Review of Chemical and Biomolecular Engineering 12, no. 1 (June 7, 2021): 217–40. http://dx.doi.org/10.1146/annurev-chembioeng-091720-034106.

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Spray drying is a versatile technology that has been applied widely in the chemical, food, and, most recently, pharmaceutical industries. This review focuses on engineering advances and the most significant applications of spray drying for pharmaceuticals. An in-depth view of the process and its use is provided for amorphous solid dispersions, a major, growing drug-delivery approach. Enhanced understanding of the relationship of spray-drying process parameters to final product quality attributes has made robust product development possible to address a wide range of pharmaceutical problem statements. Formulation and process optimization have leveraged the knowledge gained as the technology has matured, enabling improved process development from early feasibility screening through commercial applications. Spray drying's use for approved small-molecule oral products is highlighted, as are emerging applications specific to delivery of biologics and non-oral delivery of dry powders. Based on the changing landscape of the industry, significant future opportunities exist for pharmaceutical spray drying.
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7

Christwardana, Marcelinus, and Ifa Miftahushudury. "Evaluation of Drying Air Conditions for Antiozonant Wax Drying Process in the Spray Drying Tower." ASEAN Journal of Chemical Engineering 21, no. 2 (December 30, 2021): 201. http://dx.doi.org/10.22146/ajche.64352.

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The drying technique of Antiozonant Wax (AOW) using drying air in the spray drying tower has a considerable effect on the produced AOW powder. In this study, the drying air flow rate was measured in such a way that AOW can transform into a powder with a size of 800 mesh. The diameter and height of the spray drying tower are 1 and 6 m, respectively. Meanwhile, the AOW flow rate to the spray drying tower varies from 100 kg/hour to 500 kg/hour. The intake AOW temperature was 70 °C and at the outlet was 40 °C, while the drying air temperatures in and out of the spray drying tower were 30 and 55 °C, respectively. From the calculation results, the flow rate of the drying air is directly proportional to the flow rate of the AOW into the spray drying tower but inversely proportional to the speed of the AOW powder down the spray drying tower. In the meantime, the drying period for AOW to become a powder is between 1.033 – 1.279 s, not significantly different. It gives insight into the need to dry air in the spray drying tower configuration so that the findings will conform to the predetermined requirements.
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8

Jayaprakash, Preethi, Claire Gaiani, Jean-Maxime Edorh, Frédéric Borges, Elodie Beaupeux, Audrey Maudhuit, and Stéphane Desobry. "Comparison of Electrostatic Spray Drying, Spray Drying, and Freeze Drying for Lacticaseibacillus rhamnosus GG Dehydration." Foods 12, no. 16 (August 19, 2023): 3117. http://dx.doi.org/10.3390/foods12163117.

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Spray drying (SD) is extensively used to encapsulate lactic acid bacteria in large-scale industrial applications; however, bacteria combat several harms that reduce their viability. In this study, a novel technique called electrostatic spray drying (ESD) was used to explore the benefits and disadvantages of using electrostatic charge and lower temperatures in the system. Freeze drying (FD) was used as a reference. The effect of different encapsulation agents, like maltodextrin, arabic gum, and skim milk, on the viability of Lacticaseibacillus rhamnosus GG (LGG) was investigated. The initial cell concentration, particle size distribution, aspect ratio, sphericity, scanning-electron-microscopy images, moisture content, water activity, glass transition, rehydration abilities, and survival during storage were compared. Skim milk was proven to be the best protectant for LGG, regardless of the drying process or storage time. A huge reduction in cell numbers (4.49 ± 0.06 log CFU/g) was observed with maltodextrin using SD; meanwhile, it was protected with minimum loss (8.64 ± 0.62 log CFU/g) with ESD. In general, ESD preserved more LGG cells during processing compared to SD, and provided better stability than FD and SD during storage, regardless of the applied voltage. The ESD product analysis demonstrated an efficient LGG preservation, close to FD; therefore, ESD presented to be a promising and scalable substitute for SD and FD.
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9

Nguyen Hong, Son, Duong Vu Binh, Giang Dang Truong, Hiep Nguyen Hoang, Hien Pham Van, and Diep Nguyen Trong. "Study on preparation of black shallot dried extracts by spray drying method." VietNam Military Medical Unisversity 47, no. 5-2022 (June 2022): 167–79. http://dx.doi.org/10.56535/jmpm.e20220517.

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Objectives: Development of a preparation process for black shallot dry extracts by the spray-drying method. Materials and methods: Preparation of black shallot extract by hot extraction method with 50% EtOH; preparation of dried extracts from black shallot extract by spray drying method, quantification of cycloalliin by HPLC; investigating the factors affect the yield and quality parameters of dried extracts. Results: Evaluated and selected suitable conditions to prepare dried black shallot powder by spray drying method, including excipients AE/HPMC E6 (50/50), TD/CR ratio: 25%, temperature spray drying: 130°C, fluid supply speed 30 mL/min, solids/spray fluid ratio: 15%, nozzle compressed air pressure: 2.0 bar. Conclusion: The process of preparing black shallot dried extracts by spray drying has been developed with 85.90% yield and active ingredients recovery efficiency reaching 92.58%. * Keywords: Black shallot; Spray-drying; Cycloalliin; Dried powder.
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10

İşleroğlu, Hilal, İzzet Türker, Banu Koç, and Mehmet Tokatlı. "Drying of Biotechnological Materials: Spray-Freeze Drying." Pamukkale University Journal of Engineering Sciences 24, no. 7 (2018): 1393–402. http://dx.doi.org/10.5505/pajes.2017.40374.

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11

Khairani,, Mahfuzatul, Tuty Anggraini, and Fauzan Azima. "Research Trends and Applications of Spray Drying Technology in Probiotics: Bibliometric Analysis." International Journal of Research and Scientific Innovation XI, no. VIII (2024): 1487–91. http://dx.doi.org/10.51244/ijrsi.2024.1108115.

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Spray drying is a key method for producing stable and viable probiotic powders for food and pharmaceutical applications. This study optimized spray drying parameters to maintain probiotic viability, including inlet temperature, feed rate, and protective agents. The findings revealed that microencapsulation with biopolymers, such as alginate and proteins, significantly enhances probiotic stability during spray drying. Recent innovations in encapsulating materials and combining spray drying with other preservation methods further improve probiotic efficacy. This research underscores the importance of refining spray drying techniques to enhance the effectiveness of probiotics. Future studies should optimize these methods and explore their applications in various food matrices to develop more effective functional foods and therapeutic formulations. Advancements in spray drying and encapsulation technologies offer promising opportunities for improving probiotic delivery in the food and pharmaceutical industries.
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12

Silveira, Arlan Caldas Pereira, Ítalo Tuler Perrone, Paulo Henrique Rodrigues Júnior, and Antônio Fernandes de Carvalho. "Spray drying: a review." Revista do Instituto de Laticínios Cândido Tostes 68, no. 391 (2013): 51–58. http://dx.doi.org/10.5935/2238-6416.20130020.

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13

Editorial, Equipo. "Spray Drying for Ceramics." Materiales de Construcción 7, no. 081 (December 30, 2016): 53. http://dx.doi.org/10.3989/mc.1957.v07.i081.2101.

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14

Lukasiewicz, Stanley J. "Spray-Drying Ceramic Powders." Journal of the American Ceramic Society 72, no. 4 (April 1989): 617–24. http://dx.doi.org/10.1111/j.1151-2916.1989.tb06184.x.

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15

Mansouri, S., V. Suriya Hena, and M. W. Woo. "Narrow tube spray drying." Drying Technology 34, no. 9 (May 31, 2016): 1043–51. http://dx.doi.org/10.1080/07373937.2015.1091355.

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16

I Ré, M. "MICROENCAPSULATION BY SPRAY DRYING." Drying Technology 16, no. 6 (January 1998): 1195–236. http://dx.doi.org/10.1080/07373939808917460.

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17

Masters, Keith. "FULL CONTAINMENT SPRAY DRYING." Drying Technology 17, no. 10 (November 1999): 2341–48. http://dx.doi.org/10.1080/07373939908917687.

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18

Dolinsky, A. A. "HIGH-TEMPERATURE SPRAY DRYING." Drying Technology 19, no. 5 (May 31, 2001): 785–806. http://dx.doi.org/10.1081/drt-100103770.

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19

Zbiciński, Ireneusz, and Marcin Piątkowski. "Spray Drying Tower Experiments." Drying Technology 22, no. 6 (June 2004): 1325–49. http://dx.doi.org/10.1081/drt-120038732.

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20

Wanning, Stefan, Richard Süverkrüp, and Alf Lamprecht. "Pharmaceutical spray freeze drying." International Journal of Pharmaceutics 488, no. 1-2 (July 2015): 136–53. http://dx.doi.org/10.1016/j.ijpharm.2015.04.053.

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21

Langrish, T. A. G., and D. F. Fletcher. "Spray drying of food ingredients and applications of CFD in spray drying." Chemical Engineering and Processing: Process Intensification 40, no. 4 (July 2001): 345–54. http://dx.doi.org/10.1016/s0255-2701(01)00113-1.

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22

Sun, Jialei, Wenjing Cai, Yu Wang, Haiyue Niu, Xi Chen, and Xue Han. "The Effect of Decreased Ca++/Mg++ ATPase Activity on Lactobacillus delbrueckii subsp. bulgaricus sp1.1 Survival during Spray Drying." Foods 12, no. 4 (February 13, 2023): 787. http://dx.doi.org/10.3390/foods12040787.

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Compared with the commonly used technique of freeze-drying, spray drying has lower energy costs. However, spray drying also has a fatal disadvantage: a lower survival rate. In this study, the survival of bacteria in a spray-drying tower decreased as the water content was reduced. The water content of 21.10% was the critical point for spray drying Lactobacillus delbrueckii subsp. bulgaricus (L. bulgaricus) sp1.1 based on sampling in the tower. Based on the relationship between the moisture content of spray drying and the survival rate, the water content of 21.10% was also the critical point for the change in the survival rate during spray drying. Proteomic analysis was used to investigate the reasons for L. bulgaricus sp1.1 inactivation during and after spray drying. Gene Ontology (GO) enrichment revealed that differentially expressed proteins were mainly associated with the cell membrane and transport. In particular, proteins related to metal ion transport included those involved in the transport of potassium, calcium and magnesium ions. The protein–protein interaction (PPI) network revealed that Ca++/Mg++ adenosine triphosphatase (ATPase) may be a key protein. Ca++/Mg++ ATPase activity decreased substantially during spray drying (p < 0.05). Supplementation with Ca++ and Mg++ significantly increased the expression of ATPase-related genes and enzyme activity (p < 0.05). The Ca++/Mg++ ATPase activity of L. bulgaricus sp1.1 was enhanced by increasing the intracellular Ca++ or Mg++ concentration, thus increasing the survival of spray-dried LAB. Bacterial survival rates were increased to 43.06% with the addition of Ca++ and to 42.64% with the addition of Mg++, respectively. Ca++/Mg++ ATPase may be the key to the damage observed in spray-dried bacteria. Furthermore, the addition of Ca++ or Mg++ also reduced bacterial injury during spray drying by enhancing the activity of Ca++/Mg++ ATPase.
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23

Liu, Qian, Nazimah Hamid, Ye Liu, Rothman Kam, Kevin Kantono, Kelvin Wang, and Jun Lu. "Bioactive Components and Anticancer Activities of Spray-Dried New Zealand Tamarillo Powder." Molecules 27, no. 9 (April 21, 2022): 2687. http://dx.doi.org/10.3390/molecules27092687.

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Tamarillo fruit contains many phytochemicals that have beneficial therapeutic and nutritional properties. Spray-drying is widely used to preserve fruit puree in powder form. However, to obtain high-quality fruit powder, the optimisation of spray-drying conditions is necessary, as a high drying temperature can damage sensitive bioactive compounds. This study investigated the effects of spray-drying on the microstructure, polyphenolics, total flavonoids, total carotenoids, antioxidant activity, and anticancer capacity of tamarillo powder. Response surface methodology (RSM) was used to optimise the spray-drying process to produce tamarillo powder. The independent variables were inlet drying temperature (120–160 °C), flow rate (1–5 g/mL), and maltodextrin concentration (0–10%). These variables influenced the microstructural attributes, bioactive components, and cytotoxicity of the spray-dried tamarillo powder. The increase in polyphenols and antioxidant activities were favoured under high-temperature spray drying conditions and a low carrier concentration. The optimised spray-drying conditions for producing tamarillo powder with high antioxidant and anticancer activities, high yield, and stable bioactive compounds were found to be at 146.8 °C inlet temperature, and a flow rate of 1.76 g/mL.
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24

Nurwanto, Nurwanto. "Metode Pengeringan Sari Pandan (Pandanus amaryllifolius) untuk Meningkatkan Kualitas Bubuk Sari Pandan." Indonesian Journal of Laboratory 4, no. 3 (January 10, 2022): 107. http://dx.doi.org/10.22146/ijl.v4i3.70158.

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Sari pandan merupakan hasil ekstraksi daun pandan. Sari pandan siap pakai yang beredar di Indonesia mayoritas berbentuk pasta, yang memiliki beberapa kelemahan, diantaranya mudah rusak, lengket, dan susah ditakar. Pembuatan sari pandan dalam bentuk bubuk diharapkan dapat meningkatkan mutu sari pandan. Metode yang digunakan dalam penelitian ini adalah pengeringan spray drying dan pengeringan vakum. Pengujian kadar air menunjukkan bahwa sari pandan yang dibuat dengan metode spray drying memiliki kadar air yang lebih rendah daripada metode pengeringan vakum. Pengamatan sifat fisik sari pandan dalam kondisi siap pakai menunjukkan bahwa metode spray drying menghasilkan warna dan aroma sari pandan yang lebih kuat daripada metode pengeringan vakum. Uji organoleptik menunjukkan bahwa panelis lebih menyukai warna dan aroma sari pandan yang dibuat dengan metode spray drying. Pandan extracts is made from pandan leaves. The majority of ready-to-use pandan extracts in Indonesia are in the form of pasta which has several disadvantages, including perishable, sticky, and hard to be measured. Pandan extract in powder form is expected to improve the quality of the pandan extract. The method used in this study are spray drying and vacuum drying. Water content analysis shows that pandan extract made by spray drying method has a lower moisture content than the vacuum drying method. Observation of the physical properties of pandan extract in ready-to-use form showed that the spray drying method produced stronger color and aroma than the vacuum drying method. Organoleptic tests showed that panelists preferred the color and aroma of pandan extract made using the spray drying method.
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25

Herawati, E. R. N., A. Ferisiantosa, A. Ningrum, H. K. Hendrasty, I. Suppavorasatit, and U. Santoso. "Physicochemical and functional characteristics of egg white powder as affected by pre-treatment and drying methods." Food Research 8, no. 5 (October 22, 2024): 365–72. http://dx.doi.org/10.26656/fr.2017.8(5).178.

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Egg white is often regarded as a high-quality protein source that contains all essential amino acids required by humans. A fresh egg in liquid form has a short shelf life, thus drying it into powder can be the best alternative for a longer short life. This research aimed to evaluate the physicochemical and functional characteristics of egg white powder (EWP) as affected by pasteurization as pre-treatment and drying methods. There were six treatments in the preparation of EWP, i.e., pasteurization, unpasteurization and combined with three drying methods (spray-, cabinet-, or freeze-drying). The physical and functional properties of EWP were determined i.e., the yield, color, water activity, bulk density, flowability, foaming, emulsification, water absorption (WAC), oil absorption capacity (OAC), and gel strength. The chemical properties i.e. moisture content, fat, ash, protein content, protein digestibility, and antioxidant activity were also determined. The results showed that pasteurization and different drying methods affected the physicochemical and functionality of EWP. Pasteurization treatment significantly increased the bulk density of EWP prepared by spray- and cabinet drying, WAC of EWP prepared by spray- and cabinet drying, gel strength of EWP prepared by spray drying, the protein content of EWP prepared by spray drying, protein digestibility of EWP prepared by spray- and cabinet drying; however, significantly decreased the aerated and tapped bulk density of EWP prepared by freeze-drying, gel strength of EWP prepared by cabinet- and freeze-drying, the protein content of EWP prepared by cabinet- and freeze-drying, protein digestibility of EWP prepared by freeze-drying, antioxidant activity of EWP prepared by spray-, cabinet-, and freeze-drying. Different drying methods significantly affected the color parameters, bulk density, gel strength, moisture content, protein content and protein digestibility. This study suggested that the best characteristic of EWP was that of unpasteurized and prepared by freeze-drying method.
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26

Hanidah, In-In, Annisa Indah Kirana, Bambang Nurhadi, and Debby Moody Sumanti. "The Functionality of Probiotic Bacteria Microencapsulation by Spray Drying: A Literature Review." Industria: Jurnal Teknologi dan Manajemen Agroindustri 10, no. 3 (December 31, 2021): 274–82. http://dx.doi.org/10.21776/ub.industria.2021.010.03.8.

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Probiotic-based products are associated with many health benefits. The viability of probiotics is necessary to provide health benefits, but it is lost during processing, storage, and gastrointestinal tract. The viability of probiotics can be maintained by applying the spray drying encapsulation technique. This review article discusses probiotic bacteria, encapsulant ingredients, the principle of spray drying in microencapsulation, and the functional properties of spray drying probiotic microcapsules. This article uses a non-research method with a literature review of various sources such as research journals and related books. Based on existing studies, the viability of probiotic spray drying results is influenced by the bacterial culture used, the type and concentration of the encapsulated material, and the spray drying conditions (feed temperature, inlet temperature, and outlet temperature). Probiotic microcapsules spray drying has excellent potential in functional food formulations, and its commercial applications will benefit both the industry and consumers.
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27

Shofinita, Dian, Yazid Bindar, Tjokorde Walmiki Samadhi, Najwa Shufia Choliq, and Arwinda Aprillia Jaelawijaya. "Increasing the Yield of Powder and Bioactive Materials during Extraction and Spray Drying of Dragon Fruit Skin Extracts." Journal of Engineering and Technological Sciences 53, no. 6 (December 30, 2021): 210612. http://dx.doi.org/10.5614/j.eng.technol.sci.2021.53.6.12.

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One potential utilization of dragon fruit skin is to produce bioactive materials as natural antioxidants and colorants for the food industry by extraction and spray drying. This study investigated the quality (total phenolic compounds/TPC, betacyanin and betaxanthin contents, and antioxidant activity) of the extracts and spray-dried products, and the quantity (powder yield) obtained by the use of different types and amounts of spray drying agents. Two drying agents were introduced during spray drying, i.e. maltodextrin and whey protein isolate (WPI). The result showed that a lower extraction solvent to solid ratio may result in a lower yield of TPC, betacyanin and betaxanthin contents, and also in antioxidant activity of the dragon fruit skin extract. In addition, maltodextrin and WPI were found to be able to significantly increase the yield from spray drying. The highest yield (72.7 ± 8.4%) was obtained with the use of 40% maltodextrin as drying agent, while the control yielded 9.5 ± 1.8%. Furthermore, it was found that the spray-dried product could recover more than 90% of the TPC and betacyanin in the extracts, which indicates that spray drying may be suitable for heat-sensitive materials.
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28

Ha, Le Thanh, Trung Thanh Nguyen, and Thi Kieu Oanh Vu. "Factor influencing the survivability of Tetragenococcus halophilus CH6-2 in the spray drying process." Vietnam Journal of Science and Technology 61, no. 1 (February 28, 2023): 47–56. http://dx.doi.org/10.15625/2525-2518/16310.

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In this study, several factors affecting Tetragenococcus halophilus CH6-2 cell survival rate in spray drying process including growth conditions, protective agents, and stress adaption were investigated. T. halophilus CH6-2, which was grown in different media, was mixed with different protective agents or at different ratios of cell concentration to protective agents or was subjected to stress adaption before spray drying. The survival rate after spray drying and after storage was determined. The results showed that skim milk had the strongest protective effect on T. halophilus CH6-2 cells during spray drying. De Man, Rogosa and Sharpe (MRS) was a better medium than our developed M7 optimal medium for culturing T. halophilus CH6-2 in respect of survivability after storage. Increasing the cell/protective agent ratio from 1/20 to 1/3 could increase the survivability after spray drying but not during storage. The heat stress and osmotic stress in this study did not improve the cell survivability after spray drying and storage.
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29

Vilatte, Anaëlle, Xenia Spencer-Milnes, Harry Oliver Jackson, Saul Purton, and Brenda Parker. "Spray Drying Is a Viable Technology for the Preservation of Recombinant Proteins in Microalgae." Microorganisms 11, no. 2 (February 17, 2023): 512. http://dx.doi.org/10.3390/microorganisms11020512.

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Microalgae are promising host organisms for the production of encapsulated recombinant proteins such as vaccines. However, bottlenecks in bioprocess development, such as the drying stage, need to be addressed to ensure feasibility at scale. In this study, we investigated the potential of spray drying to produce a recombinant vaccine in microalgae. A transformant line of Chlamydomonas reinhardtii carrying a subunit vaccine against salmonid alphavirus was created via chloroplast engineering. The integrity of the recombinant protein after spray drying and its stability after 27 months storage at –80 °C, +4 °C and room temperature were assessed by immunoblotting. The protein withstood spray drying without significant losses. Long-term storage at +4 °C and room temperature resulted in 50% and 92% degradation, respectively. Optimizing spray drying and storage conditions should minimize degradation and favour short-term storage at positive temperatures. Using data on yield and productivity, the economics of spray drying- and freeze drying-based bioprocesses were compared. The drying stage corresponded to 41% of the total production cost. Process optimization, genetic engineering and new market strategies were identified as potential targets for cost reduction. Overall, this study successfully demonstrates the suitability of spray drying as a process option for recombinant protein production in microalgae at the industrial scale.
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30

Mohammed, Nameer Khairullah, Chin Ping Tan, Yazid Abd Manap, Belal J. Muhialdin, and Anis Shobirin Meor Hussin. "Spray Drying for the Encapsulation of Oils—A Review." Molecules 25, no. 17 (August 26, 2020): 3873. http://dx.doi.org/10.3390/molecules25173873.

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The application of the spray drying technique in the food industry for the production of a broad range of ingredients has become highly desirable compared to other drying techniques. Recently, the spray drying technique has been applied extensively for the production of functional foods, pharmaceuticals and nutraceuticals. Encapsulation using spray drying is highly preferred due to economic advantages compared to other encapsulation methods. Encapsulation of oils using the spray drying technique is carried out in order to enhance the handling properties of the products and to improve oxidation stability by protecting the bioactive compounds. Encapsulation of oils involves several parameters—including inlet and outlet temperatures, total solids, and the type of wall materials—that significantly affect the quality of final product. Therefore, this review highlights the application and optimization of the spray drying process for the encapsulation of oils used as food ingredients.
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31

TEIXEIRA, P. C., M. H. CASTRO, and R. M. KIRBY. "Death Kinetics of Lactobacillus bulgaricus in a Spray Drying Process." Journal of Food Protection 58, no. 8 (August 1, 1995): 934–36. http://dx.doi.org/10.4315/0362-028x-58.8.934.

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Survival of Lactobacillus bulgaricus during spray drying was studied at various outlet air temperatures. During spray drying the logarithmic survival ratio decreased with increased outlet air temperature with first-order kinetics; the pseudo-z value for Lactobacillus bulgaricus was 17.3°C. Plots of the death-rate constant for Lactobacillus bulgaricus versus reciprocal outlet temperature during spray drying in skim milk show a curve with two different activation energies (Ea). The calculated Ea values were 33.47 kJ/mol above 70°C and 85.77 kJ/mol below 70°C. Thermodynamic quantities for spray drying of Lactobacillus bulgaricus are also presented. Results show that the relationship between the entropy of activation and the enthalpy of activation for both spray drying and heating in liquid medium is linear, with all the data for drying falling in the range of a negative entropy.
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32

Ma, Yingying, Jin Gao, Wankui Jia, Yangyang Liu, Lanying Zhang, Qiying Yang, Juan Guo, Juan Zhao, Beibei Yan, and Yancai Wang. "A Comparison of Spray-Drying and Freeze-Drying for the Production of Stable Silybin Nanosuspensions." Journal of Nanoscience and Nanotechnology 20, no. 6 (June 1, 2020): 3598–603. http://dx.doi.org/10.1166/jnn.2020.17407.

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Spray-drying and freeze-drying are effective approaches to improve the long-term stability of nanosuspensions. This research explored the effect of spray-drying and freeze-drying techniques on PVP K30-stabilized silybin nanosuspensions. The morphology was observed by scanning electron microscopy (SEM): The spray-dried sample was spherical, and the freeze-dried samples were rodlike with smooth surfaces. The redispersibility was studied via dynamic light scattering (DLS): The size, PDI, and zeta of the spray-dried sample were 133.27 nm, 0.214, and 24.37 mV, respectively; the size, PDI, and zeta of the freeze-dried sample were 298.70 nm, 0.114, and 20.98 mV, respectively. The in vitro dissolution was studied, and the two dry powders showed a significant increase compared to silybin. The two dried powders had better long-term stability than the liquid starting material. Overall, spray-drying and freeze-drying are appropriate drying methods for the preparation of silybin nanosuspensions with better stability and dissolution velocity.
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Niu, Jianzhen, Binfan Zhao, Xiujin Guo, and Tao Yin. "Effects of Vacuum Freeze-Drying and Vacuum Spray-Drying on Biochemical Properties and Functionalities of Myofibrillar Proteins from Silver Carp." Journal of Food Quality 2019 (August 4, 2019): 1–8. http://dx.doi.org/10.1155/2019/9457835.

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Fish protein powders were produced from silver carp myofibrillar proteins using vacuum freeze-drying and vacuum spray-drying. Biochemical properties and functionalities of freeze-dried and spray-dried powders were determined. The myofibrillar proteins were partially denatured under both the drying methods which were evidenced by the increase of free sulfhydryl content, surface hydrophobicity, and intrinsic fluorescence while the decrease of the Ca2+-ATPase activity and percentage of the α-helical structure. With respect to vacuum freeze-drying, the proteins were denatured to a higher degree by vacuum spray-drying. The spray-dried fish protein powder showed a higher water retention capacity and emulsifying stability index, but the same solubility and emulsifying activity index. The micrographs indicate that vacuum freeze-dried powder formed a spongy structure, while the powder under vacuum spray-drying mostly appeared spherical in shape with hollow inside. Thus, the two drying methods can be used to manufacture fish protein powders with varied molecular structures and functionalities.
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Le, Man Van Viet, and Minh Van Vuong. "OPTIMIZATION OF TECHNOLOGICAL PARAMETERS IN THE SPRAY DRYING OF COCONUT MILK POWDER WITH HIGH FAT CONTENT." Science and Technology Development Journal 12, no. 4 (February 28, 2009): 68–74. http://dx.doi.org/10.32508/stdj.v12i4.2234.

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This research focuses on the spray drying of coconut milk powder with high fat content (50% of dry weight). The spray drying was carried out by Mobile Minor TM 2002 systems (Niro, Denmark). The influence of different technological parameters on the spray drying was examined. The central composite design method was used for operation optimization. Some optimal technological parameters of the spray drying were as follows: feed concentration: 24% weight/ weight (w/w); inlet and outlet temperatures of drying agent: 155+2°C and 75+2°C, respectively; pump rate of feed: 1.6L/h and rotary speed of atomizer: 20.000rpm. In these conditions, the product recovery yield was 82.2%.
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Koç, Mehmet, and Figen Kaymak-Ertekin. "Şeker İçeriği Yüksek Gıdaların Püskürtülerek Kurutulması: Ürün Kazanımı ve Toz Ürün Özelliklerinin Geliştirilmesi." Turkish Journal of Agriculture - Food Science and Technology 4, no. 5 (May 12, 2016): 336. http://dx.doi.org/10.24925/turjaf.v4i5.336-344.584.

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Spray drying is the most preferred drying method to produce powdered food in the food industry and it is also widely used to convert sugar-rich liquid foods to a powder form. During and/or after spray drying process of sugar-rich products, undesirable situation was appeared such as stickiness, high moisture affinity (hygroscopicity) and low solubility due to low molecular weight monosaccharides that found naturally in the structure. The basis of these problems was formed by low glass transition temperature of sugar-rich products. This review gives information about the difficulties in drying of sugar-rich products via spray dryer, actions need to be taken against these difficulties and drying of sugar-rich honey and fruit juices with spray drying method.
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Himmetagaoglu, Ahsen Burcin, Serap Berktas, Mustafa Cam, and Zafer Erbay. "Optimisation of spray drying process in microencapsulated cream powder production." Journal of Dairy Research 87, no. 3 (August 2020): 375–78. http://dx.doi.org/10.1017/s0022029920000795.

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AbstractIn this Research Communication we describe the optimisation of spray drying conditions in the production of microencapsulated cream powder. Oil-in-water emulsions were prepared using maltodextrin (18 DE) and sodium caseinate as wall materials (with the total wall material per total solid content ratio of 30%) and then converted into powder by spray drying. Response surface methodology was used to optimise the factors of spray drying system i.e. inlet drying temperature, feed flow rate, and aspiration rate, where the levels were in the range of 150–190°C, 9–30 ml/min, and 50–100%, respectively. Our objective was to perform spray drying with the highest drying yield and to obtain a microencapsulated cream powder with the highest bulk density, the shortest wetting time, and the lowest surface fat content. The calculated and validated optimum conditions for the spray drying process were found to be 162.8°C for inlet drying temperature, 11.51 ml/min for feed flow rate, and 72.8% for aspiration rate. At these optimum conditions, drying yield, bulk density, wettability, and surface fat content values were 36.37%, 269.9 kg/m3, 115.2 s and 26.2%, respectively.
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Santiz-Gómez, José Alfredo, Miguel Abud-Archila, Víctor Manuel Ruíz-Valdiviezo, Yazmin Sánchez-Roque, and Federico Antonio Gutiérrez-Miceli. "Totipotency of Daucus carota L. Somatic Cells Microencapsulated Using Spray Drying Technology." Plants 10, no. 11 (November 18, 2021): 2491. http://dx.doi.org/10.3390/plants10112491.

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The carrot is considered a model system in plant cell culture. Spray drying represents a widely used technology to preserve microorganisms, such as bacteria and yeasts. In germplasm conservation, the most used methods are freeze drying and cryopreservation. Therefore, the aim of this work was to evaluate the effect of spray drying on the viability and totipotency of somatic carrot cells. Leaf, root and stem explants were evaluated to induce callus with 2 mg/L of 2,4-dichlorophenoxyacetic acid (2,4-D). Calli obtained from the stem were cultivated in a liquid medium with 1 mg/L of 2,4-D. Cell suspensions were spray dried with maltodextrin-gum Arabic and maltodextrin-xanthan gum mixtures, two outlet air temperatures (50 and 60 °C) and 120 °C inlet air temperature. Results showed that carrot cells were viable after spray drying, and this viability remained for six months at 8 °C. The totipotency of the microencapsulated cells was proven. Cells that were not spray dried regenerated 24.6 plantlets, while the spray dried cells regenerated 19 plantlets for each gram of rehydrated powder. Thus, spray drying allowed researchers to obtain viable and totipotent cells. This work is the first manuscript that reported the spray drying of plant somatic cells.
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KONDO, Naoki, Akihiro SHIMAMURA, Mikinori HOTTA, Junichi TATATMI, and Shinya KAWAGUCHI. "Comparison of alumina granules prepared by spray freeze granulation drying and spray drying." Journal of the Ceramic Society of Japan 128, no. 11 (November 1, 2020): 922–26. http://dx.doi.org/10.2109/jcersj2.20041.

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Işik, Sinem, and Cengiz Yildiz. "A new spray dryer supported with freely rotatable propellers enables more efficient drying of milk samples." Thermal Science, no. 00 (2021): 205. http://dx.doi.org/10.2298/tsci210223205i.

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A new type of spray dryer was developed for drying milk and the like efficiently. To this end, freely rotatable propellers powered with air-flow were placed in the drying chamber to increase thermal efficiency and the product yield in the newly developed spray dryer (DSD). Milk samples were dried in both the developed system and a standard spray dryer (SSD) to compare thermal efficiencies and product yields of each. It was observed that the propellers placed in the drying chamber of the developed spray dryer (DSD) had caused a change in the flow direction of the drying air, decreased the temperature of the drying walls, and increased the thermal efficiency and product yield in drying. Consequently, in the developed dryer, the adhesion of the powder particles to the drying wall and to each other is significantly reduced, resulting in a more efficient drying.
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Das, D., D. Das, A. K. Gupta, and P. Mishra. "Drying of citrus grandis (pomelo) fruit juice using block freeze concentration and spray drying." Acta Alimentaria 49, no. 3 (September 27, 2020): 295–306. http://dx.doi.org/10.1556/066.2020.49.3.8.

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Pomelo fruit juice is concentrated using two different techniques, i.e. block freeze concentration (BFC) and thermal concentration (TC), and both concentrates were spray dried separately to observe the effects of two different concentration techniques on the physicochemical properties of the spray dried powder. BFC juice had comparatively better values of retention of acidity, colour, vitamin C, DPPH● scavenging activity, total phenolic content (TPC), and total sugar content than TC juice. The powder obtained from the combination of BFC and spray drying had better retention of vitamin C (121.17 mg/100 g), colour, and exhibited higher DPPH● scavenging activity than TC spray dried powder. The physical parameters including solubility index, bulk density, and hygroscopicity were significantly higher in BFC spray dried powder. BFC was observed as an efficient concentration technique in comparison to TC as a pretreatment to produce spray dried powder with a better retention of bioactive components and powder flow properties.
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Sobulska, Mariia, Pawel Wawrzyniak, and Meng Wai Woo. "Superheated Steam Spray Drying as an Energy-Saving Drying Technique: A Review." Energies 15, no. 22 (November 15, 2022): 8546. http://dx.doi.org/10.3390/en15228546.

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Drying is an extremely energy-intensive process. Superheated steam as a drying medium can improve the energy efficiency of the drying processes. In superheated steam drying, waste heat can be recovered by condensing the exhaust steam or raising its specific enthalpy. Spray drying is widely used in industry, even though its energy efficiency is often low. Substitution of air by superheated steam as a drying medium in a spray dryer may reduce the energy consumption of the drying process by 20–30%; moreover, if excess steam generated by moisture evaporation is upgraded to a higher temperature level and reused for drying, the energy demand could be decreased by even 80%. A literature review showed that superheated steam spray drying was successfully applied for both thermally resistant and a wide range of thermally sensitive materials. Superheated steam drying gives a number of advantages in terms of product properties, i.e., higher particle porosity due to rapid moisture evaporation results in improved powder rehydration properties. Additionally, steam drying may be applied for in situ particle crystallization. Taking into account the advantages of superheated steam drying and the potential application of this technology in spray drying systems, there is a great need for further research in this field. This literature review aimed to present an energy-saving solution, i.e., superheated steam spray drying process, showing its advantages and potential applications, followed by drying kinetics, providing analysis of the research papers on experimental studies as well as mathematical modeling of this drying technique.
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Noor Hafiza, Harun, Abdul Aziz Azila, Wan Zamri Wan Mastura, Yaakob Harisun, and Aziz Ramlan. "Thermal Effect of the Spray Drying Process on the Quality of Tongkat Ali Extract." Advanced Materials Research 1133 (January 2016): 612–16. http://dx.doi.org/10.4028/www.scientific.net/amr.1133.612.

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The effect of heat on the quality of spray dried Tongkat Ali extract was investigated at three different air inlet temperatures (100°C, 180°C and 2200C). Response surface methodology employing the Box-Behnken Design was employed to hunt for the optimum operating conditions at these temperatures. Good retentions of eurycomanone, total polysaccharides and glycosaponins were exhibited during the spray drying process. However, protein was found to be susceptible to thermal degradation during the spray drying process. Use of high air inlet temperatures (i.e. 1800C and 2200C) in spray drying led to greater process yield, lower moisture contents, produced non-sticky particles, and resulted in good powder size distribution of Tongkat Ali extract compared to spray drying at 1000C.
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Cao, X. Q., R. Vassen, S. Schwartz, W. Jungen, F. Tietz, and D. Stöever. "Spray-drying of ceramics for plasma-spray coating." Journal of the European Ceramic Society 20, no. 14-15 (December 2000): 2433–39. http://dx.doi.org/10.1016/s0955-2219(00)00112-6.

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44

Chen, Weijun, Hoi Tung Chiu, Ziqian Feng, Evelyne Maes, and Luca Serventi. "Effect of Spray-Drying and Freeze-Drying on the Composition, Physical Properties, and Sensory Quality of Pea Processing Water (Liluva)." Foods 10, no. 6 (June 17, 2021): 1401. http://dx.doi.org/10.3390/foods10061401.

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Spray-drying and freeze-drying can extend the shelf life and improve the transportability of high-nutritional foods such as Liluva (processing water of legumes). Nonetheless, the effects of these processes on nutrition, physiochemical properties, and sensory quality are unknown. In this study, particle sizes, protein profiles, colour, and preliminary sensory profile of pea powder samples were determined by Mastersizer 3000, protein gels, chroma meter, and 9-point hedonic scale, respectively. Results indicated that no significant difference was found in the molecular weight distribution of protein bands in pea water and sensory profile after drying. Fibre content in pea water after spray-drying was higher while soluble carbohydrates and minerals were lower than those after freeze-drying. Spray-drying decreased pea water’s lysine content, particle size, redness colour, and yellowness colour, while it increased its light colour; however, freeze-drying showed the opposite results. Overall, spray-drying could be a better drying technology that can be applied to dry pea water. Further experiments are required, however, to determine the influence of drying technologies on emulsifying activity.
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Neelam, Kumari, Verma Ranjana, Chauhan Nilakshi, and Bhat Farhan Mohiuddin. "Effect of Spray Drying on Physico-Chemical and Functional Properties of Food Component Utilizing Different Carriers as Encapsulating Agents." Journal of Food Science and Nutrition Therapy 10, no. 1 (2024): 077–84. http://dx.doi.org/10.17352/jfsnt.000053.

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A common method for preserving fruit and vegetable juices in powder form is spray drying. Achieving high-quality fruit and vegetable powders is the main goal, which necessitates optimising spray drying conditions. Sensitive bioactive compounds are harmed by high drying temperatures; however, carrier agents shield these compounds, and other spray-drying-related variables impact the product’s physicochemical and microstructural characteristics. Encasing liquids into powders through spray drying is a popular and affordable method that can enhance product handling and preserve food constituents like lipids, carotenoids, tastes, and bioactive substances. In the food sector, encapsulation is the process of shielding food bioactives inside a tiny capsule for later release at specific locations. In addition to protecting delicate food ingredients, the carrier agents used for encapsulation may also preserve tastes and lessen volatility and reactivity. It’s a technology that shows promise for maintaining nutritional value while enhancing the solubility and oxidative stability of the active ingredient. A thorough knowledge of the characteristics and influence of the carrier material is essential to achieving those goals. The present review focuses on the potential applications of different carriers as encapsulating agents in the preservation of functional bioactive compounds and food ingredients by spray drying technology. The process of spray drying wraps bioactive substances in porous particles. Heat-sensitive compounds can be used with this procedure because of its short drying time. Thus spray drying can be used as an essential tool in the encapsulation of a diverse range of food materials retaining their functional and nutraceutical characteristics.
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Pang, Yuqi, Xu Duan, Guangyue Ren, and Wenchao Liu. "Comparative Study on Different Drying Methods of Fish Oil Microcapsules." Journal of Food Quality 2017 (2017): 1–7. http://dx.doi.org/10.1155/2017/1612708.

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Microencapsulation is widely used to minimize the oxidation of fish oil products. This study compared the effects of different drying methods, for example, spray drying (SD), freeze drying (FD), and spray freeze drying (SFD) on the microencapsulation of fish oil. Spray drying (SD) is the most common method for producing fish oil microcapsules, and it has low operation cost and short processing time, while the product yield and quality are poor. Freeze drying (FD) can be used to produce oil microcapsules with high quality, but it takes long time and high overall cost for drying. Spray freeze drying (SFD) is a new method for the preparation of microcapsules, which combines the SD and FD processes to obtain high quality powder. The yield of powder reached 95.07% along with porous structure by SFD. The stability and slow-release property of SFD products were better than those of SD and FD, which showed that SFD improved product storage stability and potential digestibility.
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Vongsurakrai, Varatus, and Saiyavit Varavinit. "Effect of Nano Silicon Dioxide on Tablet Properties of Rice Starch." Advanced Materials Research 93-94 (January 2010): 679–82. http://dx.doi.org/10.4028/www.scientific.net/amr.93-94.679.

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Starch-colloidal silicon dioxide mixtures (Era-Tab SP® ) was prepared by co-spray drying and dry mixing methods and the flow ability and tablet properties of both methods were compared in particular with spray dried rice starch (SNR) alone. In co-spray drying, various percentages of rice starch and colloidal silicon dioxide blends were suspended in distilled water and subjected to spray dryer. The dry mixing method was obtained by blending of the colloidal silicon dioxide and spray dried rice starch at various percentages. It was found that co-spray drying of starch-colloidal silicon dioxide mixtures improved flow ability by reducing of the frictional forces between the granules greater than the dry mixing method. SEM micrographs presented the depositions of colloidal silicon dioxide on the surface of agglomerated starch granules obtained from both methods. The addition of colloidal silicon dioxide increased the tensile strength of the compressed tablet especially via the co-spray drying method by increasing the interaction of hydrogen bonding inside the tablet. Moreover, the co-spray drying method also reduced the friability and the disintegration time of the tablets better than the dry mixing method.
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Reimann, S., F. Grattepanche, C. Baggenstos, E. Rezzonico, B. Berger, F. Arigoni, and C. Lacroix. "Development of a rapid screening protocol for selection of strains resistant to spray drying and storage in dry powder." Beneficial Microbes 1, no. 2 (June 1, 2010): 165–74. http://dx.doi.org/10.3920/bm2009.0034.

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An efficient screening method for selection of Bifidobacterium longum strains resistant to spray drying and storage was developed based on randomly amplified polymorphic DNA (RAPD) for identification of the best survivors in mixed strains bacterial preparations. Three different primers were used to generate RAPD profiles of 22 B. longum strains. All strains were distinguished according to their RAPD profiles except for the strain NCC2705 and its H2O2 resistant derivative variant. The 22 strains were grouped in 3 batches of 7, 7 and 8 strains and subjected to spray drying and storage at 30 and 37 °C under anaerobic conditions. Batch survival rates after spray drying reached 17.1±4.4%. Strains showing the highest prevalence and/or resistance to storage at 37 °C were selected from individual batches for subsequent spray drying and storage testing. After 67 days of storage, NCC572 was identified as the dominant strain in powder. The stability of strain NCC572 was confirmed by performing single spray drying and storage tests. Out of 22 B. longum strains, a robust strain was identified by combining RAPD with a simultaneous screening test for survival under spray drying and storage. The method allowed a fast screening of B. longum strains in mixture for resistance to spray drying and storage compared to traditional screening procedures carried out with individual strains, in the same conditions. This approach could be applied to other stress conditions.
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Kumoro, Andri Cahyo, Dyah Hesti Wardhani, Tutuk Djoko Kusworo, Mohammad Djaeni, Tan Chin Ping, and Misbahudin Alhanif. "A Brief Overview of Spray Drying Technology and Its Potential in Food Applications." Journal of Human, Earth, and Future 5, no. 2 (June 1, 2024): 279–305. http://dx.doi.org/10.28991/hef-2024-05-02-09.

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Spray drying is one of the most preferred preservation methods that converts an aqueous feed containing solvent, carrier agent, and food compounds into dry powder with superb physicochemical and functional properties. This paper reviews the fundamental and important operating parameters, product characteristics, current and potential applications, and techno-economic aspects of spray drying. The key operating parameters should be chosen to achieve the highest spray drying performance in terms of operational efficiency and product quality. A successful spray drying operation is greatly dependent on the feed material properties, the mechanical design of the equipment, and selected operating parameters. This paper also found that water content, water activity, and glass transition temperature are the main parameters that really determine product quality in terms of shelf life and storage conditions of food powder obtained from the spray drying process. Recent advances in the development of new heatless spray drying technology in the manufacture of food flavoring and nutraceuticals are interesting to develop, in addition to the potential to produce nano-sized powders with distinctive properties and the use of superheated steam and carbon dioxide to sterilize products. The appropriate information on spray drying technology featured in this paper is targeted to reinforce researcher and practitioner understanding for widening its applications in pertinent food industries. Doi: 10.28991/HEF-2024-05-02-09 Full Text: PDF
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Wang, Chuansheng, Tianhao Chang, Huiguang Bian, and Luqi Zhang. "Study on the preparation of graphene oxide/silica/natural rubber latex composites by different processes." Polymers and Polymer Composites 27, no. 3 (December 26, 2018): 135–42. http://dx.doi.org/10.1177/0967391118819710.

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In this study, the graphene oxide/silica/natural latex composites were prepared by four different processes, including spray sputtering drying method, dry-ice–expansion predispersion method, mechanical stirring method, and traditional drying method. Compared to the other three methods, the spray sputtering method had higher physical mechanical properties and better silica dispersion in the rubber matrix. Meanwhile, the cross-linking density of vulcanizates prepared by the spray sputtering drying method is the largest. Compared with the compound prepared by mechanical stirring, the tensile strength, tear strength, and wear resistance property of the compound prepared by spray sputtering drying method increased by 13.6%, 31.5%, and 16.7%, respectively. The tensile strength, tear strength, and wear resistance property of the compound prepared by spray sputtering drying method increased by 27.2%, 43.6%, and 24.6%, respectively, than those prepared by dry mixing method.
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