Relevant bibliographies by topics / Spray freeze drying

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  1. Journal articles
  2. Dissertations / Theses
  3. Books
  4. Book chapters
  5. Conference papers

Academic literature on the topic 'Spray freeze drying'

Author: Grafiati
Published: 4 June 2021
Last updated: 28 January 2023

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Journal articles on the topic "Spray freeze drying"

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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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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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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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Ni, Jianping, Chen Gong, Zhenghua Su, and Chao Tian. "Preparation and characterization of dried cellulose nanofibrils." International Journal of Materials Research 112, no. 8 (August 1, 2021): 617–22. http://dx.doi.org/10.1515/ijmr-2020-8119.

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Abstract One of the main manufacturing challenges is to obtain dried cellulose nanofibrils (CNFs) so that they can be cost effectively transported to customers. This work presents a study on using two methods of drying: freeze drying and spray drying; these dried CNFs were then characterized. The dried CNFs from either freeze drying or spray drying could not recover their original state after simple re-dispersion in water. Compared to spray dried CNFs, the microstructure of the freeze dried CNFs remained in a better shape. This was because the packing of nanofibrils as a result of freeze drying was not as tight as that from spray drying. It was demonstrated by the lower final mass residue and crystallinity of the freeze-dried CNFs, which led to better re-dispersion in water. X-ray diffractometry proved the occurrence of aggregation/hornification of the dried CNFs with increased crystallinity. Time-dependent sedimentation confirmed that the dried CNFs were incapable of forming stable water-re-dispersible suspensions.
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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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Mumenthaler, M., and H. Leuenberger. "Atmospheric spray-freeze drying: a suitable alternative in freeze-drying technology." International Journal of Pharmaceutics 72, no. 2 (May 1991): 97–110. http://dx.doi.org/10.1016/0378-5173(91)90047-r.

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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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Žepič, Vesna, Erika Š. Fabjan, Marta Kasunič, Romana C. Korošec, Aleš Hančič, Primož Oven, Lidija S. Perše, and Ida Poljanšek. "Morphological, thermal, and structural aspects of dried and redispersed nanofibrillated cellulose (NFC)." Holzforschung 68, no. 6 (August 1, 2014): 657–67. http://dx.doi.org/10.1515/hf-2013-0132.

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Abstract The effects of various drying techniques, such as air, oven, freeze, and spray drying, on the morphological, thermal, and structural behaviors of two different nanofibrillated cellulose (NFC) materials were investigated. Field emission scanning electron microscopy (FE-SEM) observations indicated an interlaced network formation of predominantly in-plane fibrillar orientation for air- and oven-dried samples, while freeze and spray drying resulted in the formation of coarse and fine powder fractions. Comparison of redispersed powders obtained by freeze and spray drying indicated that aggregation phenomena are significantly reduced in freeze-dried specimens. Rheological and sedimentation analysis revealed that the freeze-dried NFC powders are more stable than spray-dried NFC powders when redispersed in water. Aggressive dehydration processes, such as freezing or heating, significantly influence the thermal stability of the dried cellulose samples. On the contrary, the crystallinity properties of dried NFC materials are very similar regardless of the drying treatment.
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Pashazadeh, Hojjat, Oscar Zannou, Mohamed Ghellam, Ilkay Koca, Charis M. Galanakis, and Turki M. S. Aldawoud. "Optimization and Encapsulation of Phenolic Compounds Extracted from Maize Waste by Freeze-Drying, Spray-Drying, and Microwave-Drying Using Maltodextrin." Foods 10, no. 6 (June 16, 2021): 1396. http://dx.doi.org/10.3390/foods10061396.

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Cornsilk is maize waste containing phenolic compounds. In this study, freeze-drying, spray-drying, and microwave-drying techniques were evaluated for the encapsulation of cornsilk’s phenolic compounds using maltodextrin as wall material. The results of antioxidant properties showed that freeze-drying was more efficient than microwave-drying and spray-drying techniques. The highest recovery of phenolic compounds was obtained with freeze-drying. The microstructure, DSC, and FTIR data showed that the encapsulation process was effective, and freeze-drying was the best drying technique. The physical properties of the microparticles greatly changed with the drying techniques. This study revealed that the phenolic compounds of the cornsilk extract can be successfully encapsulated and valorized.
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Zhu, Zhenzhou, Mailing Wu, Jie Cai, Shuyi Li, Krystian Marszałek, Jose M. Lorenzo, and Francisco J. Barba. "Optimization of Spray-Drying Process of Jerusalem artichoke Extract for Inulin Production." Molecules 24, no. 9 (April 29, 2019): 1674. http://dx.doi.org/10.3390/molecules24091674.

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Jerusalem artichoke is an important natural matrix for inulin production. In this experiment, response surface methodology (RSM) was employed to optimize the spray-drying parameters in order to determine the maximal inulin yield. For this study, three independent variables (heating temperature (Tª, 110–120 °C), creep speed (V, 18–22 rpm) and pressure (P, 0.02–0.04 MPa)) were used in the experimental design. Using the Box–Behnken design, the optimal parameters obtained were: drying temperature 114.6 °C, creep speed 20.02 rpm, and pressure: 0.03 MPa. The inulin yield, water content and particle size of inulin obtained by spray-drying and freeze-drying were compared. In this regard, the spray-dried inulin consisted of a white powder having a fine particle size, and the freeze-dried inulin had a pale-yellow fluffy floc. On the other hand, the drying methods had a great influence on the appearance and internal structure of inulin powder, since the spray-dried inulin had a complete and uniform shape and size, whereas the freeze-dried inulin had a flocculated sheet structure. The analysis showed that the spray-drying led to a higher inulin yield, lower water content and better surface structure than freeze-drying.
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Dissertations / Theses on the topic "Spray freeze drying"

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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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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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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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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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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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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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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 TecnolÃgico
The 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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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/.

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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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Vonhoff, Sebastian. "The influence of atomization conditions on protein secondary and tertiary structure during microparticle formation by spray-freeze-drying." kostenfrei, 2010. http://d-nb.info/1002481872/34.

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Ferreira, Andreza Angélica. "Biodiversity of lactic acid bacteria and preserving by freeze and spray drying of Lactobacillus plantarum from Marajó cheese." Universidade Federal de Viçosa, 2016. http://www.locus.ufv.br/handle/123456789/9912.

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Coordenação de Aperfeiçoamento de Pessoal de Nível Superior
No norte do Brasil, na região Amazônica se destaca a produção de um queijo artesanal na Ilha de Marajó, Pará Brasil. Este queijo é definido como um queijo não maturado obtido pela fermentação natural do leite de búfala pela sua microbiota autóctone e posterior fusão de sua massa. As bactérias láticas (BAL) oriundas de queijos artesanais contribuem para propriedades sensoriais originais nesses queijos, caracterizando os produtos como únicos e específicos de cada região e preservam uma produção tradicional de importância cultural, econômica e social. Sendo assim, o conhecimento da diversidade de BAL é fundamental para a caracterização deste tipo de queijo. Neste contexto, o objetivo desta tese foi isolar e identificar a diversidade de BAL envolvidas no processamento do Queijo Marajó, bem como avaliar os efeitos da liofilização e da secagem por atomização na preservação de BAL. A caracterização preliminar de cocos e bacilos Gram positivos e catalase negativo permitiu a identificação de 149 isolados de BAL obtidas a partir de amostras de leite de búfala cru, massa fermentada e utensílios envolvidos no processamento do queijo Marajó e 97 cocos de BAL oriundas de amostras do queijo Marajó. Por meio do sequenciamento do gene 16S rDNA oito espécies foram identificadas: Weissella confusa, Streptococcus infantarius, Lactococcus lactis, Leuconostoc pseudomesenteroides, Weissella paramesenteroides, Pediococcus pentosaceus, Pediococcus acidilactici, Lactobacillus brevis e o gênero Enterococcus. A Rep-PCR foi capaz de identificar diferentes perfis genéticos demonstrando uma grande diversidade entre os isolados avaliados. Dentre os isolados, as espécies Lactobacilus plantarum e Lactobacillus paraplantarum também foram identificadas oriundas do queijo Marajó. E uma cepa de L. plantarum foi selecionada para estudos de preservação em processos liofilização e secagem por atomização. As células de L. plantarum submetida à secagem por atomização mantiveram-se aproximadamente em 10 9 UFC∙g -1 , enquanto que as amostras submetidas à liofilização reduziram a viabilidade para 10 7 UFC∙g -1 durante 60 dias de estocagem a 4 °C e 20 °C. Os efeitos da secagem por atomização na viabilidade das células de L. plantarum foram menores que a liofilização. As características fenotípicas apresentadas pelas BAL, neste estudo, permitem direcionar futuras pesquisas para preservação das cepas de BAL envolvidas na produção do Queijo Marajó, bem como desenvolver culturas starter/adjuntas com um elevado número de células viáveis para aplicação industrial por meio da secagem por atomização a um de baixo custo.
Northern Brazil, in the Amazon region stands out in the production of an artisanal cheese on the Marajó Island (Pará, Brazil). It is defined as a fresh cheese obtained through natural coagulation of raw buffalo milk by the autochthonous microbiota and subsequent curd fusion. LAB from artisanal cheeses contribute to original sensory properties in these cheeses, characterizing unique and specific products of each region, preserving a tradition of cultural, economic and social importance. Thus, the knowledge of LAB diversity is fundamental to the characterization of this type of cheese. In this context, the aim of this thesis was to isolate and to identify the LAB biodiversity involved in the production of Marajó cheese and to evaluate the effects of freeze drying and spray drying in the preservation of LAB. Preliminary characterization as Gram positive cocci and/or bacilli and as negative catalase plus identification by using 16S rDNA sequence analysis and Rep-PCR were undertaken for 149 LAB isolates obtained from samples of raw buffalo milk, curd and utensils involved in Marajó Cheese making and 97 LAB cocci from Marajó Cheese. Eight species have been identified as follows: Weissella confusa, Streptococcus infantarius, Lactococcus lactis, Leuconostoc pseudomesenteroides, Weissella paramesenteroides, Pediococcus pentosaceus, Pediococcus acidilactici, Lactobacillus brevis and the Enterococcus genus. The Rep-PCR was able to identify different genetic profile showing a high diversity among the evaluated isolates. Among the isolates, the species Lactobacillus plantarum and Lactobacillus paraplantarum were also identified coming from Marajó cheese. And a strain of L. plantarum was selected for preservation of freeze drying and spray drying.The cells of L. plantarum subject to spray drying process at approximately 10 9 CFU.g -1 , while the freeze dried samples showed 10 7 CFU.g -1 after 60 days of storage at 4°C and 20 °C. The spray drying was less damaging than freeze drying for L. plantarum cells. The phenotypic characteristics showed by LAB isolated in this study allow of directing further investigations to preserve LAB strains involved in production of Marajó cheese in order to produce starter and adjunct cultures by spray drying with a high number of viable cells to be used for industrial application through a cost-effective method.
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Books on the topic "Spray freeze drying"

1

Ishwarya, S. Padma. Spray-Freeze-drying of Foods and Bioproducts. Taylor & Francis Group, 2022.

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Padma, Ishwarya S. Spray-Freeze-Drying of Foods and Bioproducts: Theory, Applications, and Perspectives. Taylor & Francis Group, 2022.

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Ishwarya, S. Padma. Spray-Freeze-Drying of Foods and Bioproducts: Theory, Applications, and Perspectives. CRC Press LLC, 2022.

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Padma, Ishwarya S. Spray-Freeze-Drying of Foods and Bioproducts: Theory, Applications, and Perspectives. Taylor & Francis Group, 2022.

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Padma, Ishwarya S. Spray-Freeze-Drying of Foods and Bioproducts: Theory, Applications, and Perspectives. Taylor & Francis Group, 2022.

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Zolfaghari, Fatemah. An investigation into drying conditions for liquorice root extracts: The effect of Changes in temperature and pHon the constituents of Iranian liquorice root extracts on spray-and freeze-drying. Bradford, 1986.

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Book chapters on the topic "Spray freeze drying"

1

Padma Ishwarya, S., C. Anandharamakrishnan, and A. G. F. Stapley. "Spray Freeze Drying." In Handbook of Drying for Dairy Products, 123–48. Chichester, UK: John Wiley & Sons, Ltd, 2017. http://dx.doi.org/10.1002/9781118930526.ch7.

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Ishwarya, S. Padma. "Freeze-drying." In Spray-Freeze-Drying of Foods and Bioproducts, 51–86. Boca Raton: CRC Press, 2022. http://dx.doi.org/10.1201/9781003019312-3.

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Eslamian, M., and N. Ashgriz. "Spray Drying, Spray Pyrolysis and Spray Freeze Drying." In Handbook of Atomization and Sprays, 849–60. Boston, MA: Springer US, 2010. http://dx.doi.org/10.1007/978-1-4419-7264-4_37.

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Ishwarya, S. Padma. "Spray-freeze-drying of dairy products." In Spray-Freeze-Drying of Foods and Bioproducts, 107–28. Boca Raton: CRC Press, 2022. http://dx.doi.org/10.1201/9781003019312-5.

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Ishwarya, S. Padma. "Morphology of Spray-Freeze-Dried Products." In Spray-Freeze-Drying of Foods and Bioproducts, 87–105. Boca Raton: CRC Press, 2022. http://dx.doi.org/10.1201/9781003019312-4.

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Ishwarya, S. Padma. "Spray-freeze-drying for soluble coffee production." In Spray-Freeze-Drying of Foods and Bioproducts, 129–50. Boca Raton: CRC Press, 2022. http://dx.doi.org/10.1201/9781003019312-6.

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Wanning, Stefan, Markus Jäger, Sören N. Eggerstedt, Richard Süverkrüp, Alf Lamprecht, Matthias Dietzel, Matthias Kuschel, Ali Darvan, and Martin Sommerfeld. "Droplet-Stream Freeze-Drying for the Production of Protein Formulations: From Simulation to Production." In Process-Spray, 341–81. Cham: Springer International Publishing, 2016. http://dx.doi.org/10.1007/978-3-319-32370-1_10.

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Ishwarya, S. Padma. "Spray-freeze-drying for the Production of Therapeutic Nanoparticles." In Spray-Freeze-Drying of Foods and Bioproducts, 219–42. Boca Raton: CRC Press, 2022. http://dx.doi.org/10.1201/9781003019312-9.

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Ishwarya, S. Padma. "Computational Fluid Dynamics Modeling of Spray-freeze-drying Process." In Spray-Freeze-Drying of Foods and Bioproducts, 297–326. Boca Raton: CRC Press, 2022. http://dx.doi.org/10.1201/9781003019312-11.

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Ishwarya, S. Padma. "The Inception, Evolution and Theory of Spray-freeze-drying." In Spray-Freeze-Drying of Foods and Bioproducts, 1–20. Boca Raton: CRC Press, 2022. http://dx.doi.org/10.1201/9781003019312-1.

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Conference papers on the topic "Spray freeze drying"

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Ohtake, S., A. Langford, B. Balthazor, B. Bhatnagar, S. Tchessalov, M. J. Hageman, A. Lukas, M. Plitzko, and B. Luy. "Beyond freeze-drying of biologics: vacuum-foam drying and spray freeze-drying." In 21st International Drying Symposium. Valencia: Universitat Politècnica València, 2018. http://dx.doi.org/10.4995/ids2018.2018.7855.

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The complexity of biotherapeutics in development continues to increase as our capability in discovery and recombinant technology improves. While safety and efficacy remain the two critical aspects of all therapeutics, ensuring adequate stability is a challenge. Freeze-drying is a commonly-used processing technique to enhance the stability of biotherapeutic products, although the lengthy process time and low energy efficiency have led to the search for, and evaluation of, next-generation drying technologies, including spray freeze-drying and vaccum-foam drying. Both processes result in dosage forms that vary considerably from those produced by lyophilization and possess physical properties that may be deemed superior for their intended applications. Keywords: vacuum-foam drying; spray freeze-drying; lyophilization; biotherapeutics; stabilization
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Martínez-Navarrete, Nuria, María del Mar Camacho, Marta Igual, and Juan José Martínez-Lahuerta. "Bioavailability of freeze-dried and spray-dried grapefruit juice vitamin C." In 21st International Drying Symposium. Valencia: Universitat Politècnica València, 2018. http://dx.doi.org/10.4995/ids2018.2018.7478.

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An alternative as to offer higher stable and easy handling than fresh fruit is in powdered form, as long as the process used to obtain it ensures a high quality product. The objective of this study was to compare the bioavailability of the vitamin C of a juice prepared from powdered grapefruit obtained by freeze-drying and by spray-drying. A trial was conducted with 11 healthy volunteers. A relative increase of 1,4 – 25,8 % of blood serum vitamin C concentration was quantified after juices intake, with no significant differences (p>0.05) due to the process used to obtain the powder. Keywords: vitamin C; bioavailability in humans; grapefruit powder; freeze-drying; spray-drying.
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Martínez-Navarrete, Nuria, María del Mar Camacho, Miguel Ángel Casanova, Loreto Fenollosa, Javier Ribal, and Juan José Martínez-Lahuerta. "Economic feasibility of freeze-drying to obtain powdered fruit." In 21st International Drying Symposium. Valencia: Universitat Politècnica València, 2018. http://dx.doi.org/10.4995/ids2018.2018.7479.

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Fruit is a highly valuable food whose consumption should be encouraged. In addition, it would be desirable to design processes and products to channel the surplus and take advantage of the post-harvest losses that limit its fresh marketing. Freeze-drying is a known industrial process that permits the obtaining of high quality products, despite having always been labeled as very expensive. In this study, the economic feasibility of freeze-drying to obtain powdered fruit has been proven, as it yields a product more than twice as cheap as when obtained by spray-drying, recognized for its low cost. Keywords: freeze-drying; spray-drying; economic profitability; production costs
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Tastemirova, Ukilim, Inga Ciprovica, and Azaret Shingisov. "The comparison of the spray-drying and freeze-drying techniques for camel milk: a review." In Research for Rural Development 2020. Latvia University of Life Sciences and Technologies, 2020. http://dx.doi.org/10.22616/rrd.26.2020.015.

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The aim of the present study was to analyse and compare camel milk powder quality and functional properties produced with spray-drying and freeze-drying techniques. Freeze-drying is recognized as an advanced method for the production of high-quality dried products, but it has been a costly process for production of camel milk powder. Spray-drying and freeze-drying of camel’s milk demonstrated that the nutritional characteristics of this product basically remained unchanged compared to fresh milk. The differences were found analysing flowability, solubility and hygroscopicity of camel milk powder samples obtained with freeze-drying and spray-drying technique. Analysed quality indices of camel milk demonstrated that spray-drying has lower impact on camel milk powder physical properties in comparison with freeze-drying.
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De Oliveira, Rafael Augustus, Gislaine Ferreira Nogueira, and Farayde Matta Fakhouri. "Blackberry pulp microencapsulation with arrowroot starch and gum arabic mixture by spray drying and freeze drying." In 21st International Drying Symposium. Valencia: Universitat Politècnica València, 2018. http://dx.doi.org/10.4995/ids2018.2018.7815.

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The objective of this research work was to obtain blackberry pulp powder (BL, without encapsulating agent) and microencapsulated blackberry pulp (ML, with encapsulating agent :mixture of starch arrowroot and gum arabic (1:1)) obtained by freeze drying and spray drying and evaluate their physico-chemical properties. The yield of blackberry freeze drying process was higher than the value found for spray drying process. The presence of encapsulating agent and drying method used for producing the powders influenced the average particle size, diameter, hygroscopicity, solubility, wettability and anthocyanin content of the powders. Keywords: process yield; average size; hygroscopicity; solubility; anthocyanin; antioxidant property
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Keke, Anete, and Ingmars Cinkmanis. "α-amylase activity in freeze-dried and spray-dried honey." In Research for Rural Development 2020. Latvia University of Life Sciences and Technologies, 2020. http://dx.doi.org/10.22616/rrd.26.2020.017.

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Honey is a naturally supersaturated sugar solution, which tends to crystallize. The crystallization of honey can lead to unwanted fermentation that can have a negative impact to honey quality. The production of honey powder could be an alternative method to prevent honey from fermentation. Honey powder could be used as alternative substitute to liquid honey that would allow to use this product more widely in the food industry. α-amylase activity is one of the most important parameters to evaluate the quality of honey. The aim of this study was to investigate the effect of freeze-drying and spray-drying on honey α-amylase activity. Detection of α-amylase activity was carried out by spectrophotometric method. High-performance liquid chromatography was used to determine the content of hydroxymethylfurfural in the powders. The obtained results showed that both drying methods had a negative impact to the enzyme activity in the samples. The lowest activity of α-amylase (8.3 DN) was measured in the spray-dried honey powder. Concentration of hydroxymethylfurfural (HMF) in the powders did not exceed required concentration 40 mg kg-1.
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Song, Chi Sung, Chang-Dae Park, and Chan Ho Song. "NUMERICAL SIMULATION OF HEAT AND MASS TRANSFER DURING SPRAY FREEZE DRYING PROCESS." In Proceedings of CHT-08 ICHMT International Symposium on Advances in Computational Heat Transfer. Connecticut: Begellhouse, 2008. http://dx.doi.org/10.1615/ichmt.2008.cht.2250.

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Quintanilla-Carvajal, Maria Ximena, M. Hernández-Carrión, M. Moyano-Molano, L. Ricaurte, and F. L. Moreno. "Effects of different drying methods on the physicochemical properties of powders obtained from high-oleic palm oil nanoemulsions." In 21st International Drying Symposium. Valencia: Universitat Politècnica València, 2018. http://dx.doi.org/10.4995/ids2018.2018.7402.

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Nanoencapsulation is an efficient process to incorporate high nutritional oils, such as high oleic palm oil (HOPO). Several drying technologies can be applied for obtaining HOPO powders. The aim of this work was to study the effect of two different drying methods (spray-drying, SP and freeze-drying, FD) on some physical properties and microstructure of powders obtained from HOPO nanoemulsions. Results showed that FD powders presented lower aw and bulk density, and higher dissolution rate than SD powders. Results suggest that SD could be a more economical alternative to FD in order to obtain HOPO powders with low moisture and aw. Keywords: freeze-drying; high oleic palm oil; nanoemulsion; spray drying
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Du, Wenchao, Guanxiong Miao, Lianlian Liu, Zhijian Pei, and Chao Ma. "Binder Jetting Additive Manufacturing of Ceramics: Feedstock Powder Preparation by Spray Freeze Granulation." In ASME 2019 14th International Manufacturing Science and Engineering Conference. American Society of Mechanical Engineers, 2019. http://dx.doi.org/10.1115/msec2019-3001.

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Abstract Objective of this study is to prepare the binder jetting feedstock powder by spray freeze drying and study the effects of its parameters on the powder properties. Binder jetting additive manufacturing is a promising technology for fabricating ceramic parts with complex or customized geometries. However, this process is limited by the relatively low density of the fabricated parts even after sintering. The main cause comes from the contradicting requirements of the particle size of the feedstock powder: a large particle size (> 5 μm) is required for a high flowability while a small particle size (< 1 μm) for a high sinterability. For the first time, a novel technology for the feedstock material preparation, called spray freeze drying, is investigated to address this contradiction. Using raw alumina nanopowder (100 nm), a full factorial design at two levels for two factors (spraying pressure and slurry feed rate) was formed to study their effects on the properties (i.e., granule size, flowability, and sinterability) of the obtained granulated powder. Results show that high pressure and small feed rate lead to small granule size. Compared with the raw powder, the flowability of the granulated powders was significantly increased, and the high sinterability was also maintained. This study proves that spray freeze granulation is a promising technology for the feedstock powder preparation of binder jetting additive manufacturing.
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Li, Zhanyong, Xiusheng Wu, Xiaoyu Ma, Qing Xu, and Ruifang Wang. "Coating effect of micro-sized droplets impacting on low temperature spherical particles." In 21st International Drying Symposium. Valencia: Universitat Politècnica València, 2018. http://dx.doi.org/10.4995/ids2018.2018.7734.

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In this paper, the effect of spray droplets on the coating of cold spherical particles was studied.The microcapsule granulator produces micron-sized droplets to coat the spherical particles in cold storage, and the high-definition camera and precision balance are used to photograph and weigh the particles before and after the spraying. The droplets are obtained by using the image and data processing technology coating area and coating quality, the droplet coating effect was evaluated by a number of dimensionless parameters such as coating ratio and mass ratio.By orthogonal design experiment and uncertainty analysis, the effects of droplet size and flow rate, spherical particle temperature and diameter on coating effect were studied, and the effect of droplet group coating on low temperature spherical particles was obtained. Keywords: Spray freeze drying; Droplets; Coating; Spherical particles.
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