Journal articles: '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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Xin, Xing, Sinemobong Essien, Kiri Dell, Meng Wai Woo, and Saeid Baroutian. "Effects of Spray-Drying and Freeze-Drying on Bioactive and Volatile Compounds of Smoke Powder Food Flavouring." Food and Bioprocess Technology 15, no. 4 (February 23, 2022): 785–94. http://dx.doi.org/10.1007/s11947-022-02779-3.

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AbstractTransforming liquid smoke to powder form can provide convenience for use and storage. Liquid smoke was prepared by fast pyrolysis technology using a fluidised bed and converted to smoke powder by spray-drying or freeze-drying processes. Both drying processes effectively retained the bioactive compounds in the powder encapsulates with retention efficiencies up to 80%. The bioactive capacities were approximately two times higher than liquid smoke. Spray-drying did not induce thermal damage to the bioactive compounds, and the dominant compounds were retained in the powders. Gas chromatography–mass spectrometry and principal component analysis indicated that the chemical composition was not significantly changed after both drying methods, but small molecular carbonyls, furans and phenols were partially lost. The spray-dried particles had a spherical shape, while freeze-dried particles had irregular shapes because of different powder preparation methods. The particle size of spray-dried powders was in the range of 6.3 to 6.9 µm, while the value for freeze-dried powders was decreased from 580.4 to 134.7 µm by increasing the maltodextrin concentration. The freeze-dried powders performed better in terms of flowability and cohesiveness because of their relatively high density and large particle size. This study revealed that both encapsulation methods could efficiently prepare smoke powder. Spray-drying process would be suitable for large-scale production, while freeze-drying could be used to optimize the encapsulation efficiency of bioactive compounds.

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Papoutsis, Konstantinos, John Golding, Quan Vuong, Penta Pristijono, Costas Stathopoulos, Christopher Scarlett, and Michael Bowyer. "Encapsulation of Citrus By-Product Extracts by Spray-Drying and Freeze-Drying Using Combinations of Maltodextrin with Soybean Protein and ι-Carrageenan." Foods 7, no. 7 (July 19, 2018): 115. http://dx.doi.org/10.3390/foods7070115.

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The effect of different combinations of maltodextrin (MD) coating agents (MD, MD + soybean protein, and MD + ι-carrageenan) on the encapsulation of lemon by-product aqueous extracts using freeze-drying and spray-drying were investigated. The total phenolic content (TPC), total flavonoid content (TFC), and ferric ion reducing antioxidant power (FRAP) of the microparticles were evaluated. Freeze-drying with the mixture of MD + soybean protein resulted in the highest retention of TPC, TFC, and FRAP (1.66 ± 0.02 mg GAE/g d.b., 0.43 ± 0.02 mg CE/g d.b., and 3.70 ± 0.05 mM TE/g, respectively). Freeze-drying resulted in microparticles with lower moisture content (MC) and water activity (aw) than those produced by spray-drying. Specifically, the MC and aw of the microparticles produced by freeze-drying ranged from 1.15 to 2.15% and 0.13 to 0.14, respectively, while the MC and aw of the microparticles produced by spray-drying ranged from 6.06% to 6.60% and 0.33 to 0.40, respectively. Scanning electron microscopy revealed that spray-drying resulted in the formation of spherical particles of different sizes regardless of the type of coating agent. Although freeze-drying resulted in microparticles with amorphous glassy shapes, the mixture of MD + soybean protein resulted in the formation of spherical porous particles. X-ray diffraction revealed a low degree of crystallinity for the samples produced by both techniques.

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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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Santo, Edson Francisco do Espírito, Leandro Kanamaru Franco de Lima, Ane Pamela Capucci Torres, Gabriela de Oliveira, and Elisa Helena Giglio Ponsano. "Comparison between freeze and spray drying to obtain powder Rubrivivax gelatinosus biomass." Food Science and Technology 33, no. 1 (February 25, 2013): 47–51. http://dx.doi.org/10.1590/s0101-20612013005000008.

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The use of colorants in products of animal origin is justified by the improvement in the color of foods since this attribute is considered a quality criterion. These additives can be produced using industrial effluents as substrates and appropriate organisms, such as Rubrivivax gelatinosus. Oxycarotenoids represent a class of carotenes responsible for the pigmentation of animals and vegetables. R. gelatinosus grows in fish industry effluent with the resulting production of a bacterial biomass containing oxycarotenoids. The purpose of this study was to compare the use of two drying processes - spray and freeze drying - to obtain powder biomass in terms of the process parameters (yield, productivity, and product recovery) and the product characteristics (color, proximate composition, and oxycarotenoids). No difference was detected in the yield between these techniques, while productivity was higher using spray drying. Higher product recovery and moisture were achieved with freeze drying, while ash was higher with spray drying. The freeze dried biomass was redder, darker and less saturated than the spray dried biomass. No difference in oxycarotenoids was detected between the biomasses. Although it results in lower recovery rate, spray drying was faster and more productive, and it provided the same yield as freeze drying, which makes it the method of choice for obtaining R. gelatinosus biomass.

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KAPOOR, Niharika, Ashish M. MOHITE, Neha SHARMA, and Dipti SHARMA. "COMPARATIVE ANALYSIS OF FREEZE DRIED AND SPRAY DRIED BEET-ROOT POWDER ACCORDING TO PHYSICO-CHEMICAL, FUNCTIONAL AND COLOR PROPERTIES." Series II: Forestry Wood Industry Agricultural Food Engineering 14(63), no. 1 (June 1, 2021): 153–62. http://dx.doi.org/10.31926/but.fwiafe.2021.14.63.1.14.

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The aim of the research endeavour was to evaluate the powder properties of freeze dried and spray dried beet-root powders.The physical, proximate, color and functional properties such as water activity, wettability, solubility and hygroscopicity were studied. From the comparative analysis between freeze and spray dried beet root powder, better results were found for freeze-dried samples in terms of color, wettability and hygroscopicity. Freeze-dried samples required a longer amount of time to obtain into powder form as compared to spray dried samples. Whereas the solubility and water activity values were found slightly higher in spray dried samples as compared to freeze dried samples. The proximate analysis, such as crude fiber, crude fat, ash and carbohydrate values recorded better result for freeze dried samples as compared to spray dried samples. It can be concluded from this study that the beet root, when dried in the freeze drying process, has better results as compared to the spray drying process.

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Nunes, Itaciara Larroza, and Adriana Zerlotti Mercadante. "Encapsulation of lycopene using spray-drying and molecular inclusion processes." Brazilian Archives of Biology and Technology 50, no. 5 (September 2007): 893–900. http://dx.doi.org/10.1590/s1516-89132007000500018.

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This study aimed to obtain encapsulated lycopene in a powder form, using either spray-drying or molecular inclusion with beta -cyclodextrin ( beta -CD) followed by freeze-drying. The encapsulation efficiency using spray-drying ranged from 94 to 96%, with an average yield of 51%, with microcapsules showing superficial indentations and lack of cracks and breakages. Lycopene- beta -CD complexes were only formed at a molar ratio of 1:4, and irregular structures of different sizes that eventually formed aggregates, similar to those of beta -CD, were observed after freeze-drying. About 50% of the initial lycopene did not form complexes with beta -CD. Lycopene purity increased from 96.4 to 98.1% after spray-drying, whereas lycopene purity decreased from 97.7 to 91.3% after complex formation and freeze-drying. Both the drying processes yielded pale-pink, dry, free-flowing powders.

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Xu, Qing, Ruixin Wang, Fan Zhang, Ruifang Wang, Long Wu, and Bo Lin. "Spray Freezing Coating on the Carrier Particles for Powder Preparation." Coatings 12, no. 7 (June 24, 2022): 896. http://dx.doi.org/10.3390/coatings12070896.

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Carrier particle spray freeze-drying is a new technology with high added value for thermosensitive powder spray freeze-drying. The technology includes the following steps: atomization, coating, freezing, and drying. Due to the action of carrier particles, the condensation of frozen droplets in the conventional spray freeze-drying process is overcome. However, there are many influencing factors involved in the process of freezing coating. The mechanism of the complex droplet collision freezing process still needs to be studied. In this paper, from the perspective of spray freezing coating after atomized droplets collide with low-temperature carrier particles, the coating process and freezing process of single droplets impacting the sphere are analyzed microscopically. The freezing coating processes of static and dynamic carrier particles are reviewed. Moreover, the surface evaluation of powder and equipment development for creating powder products is discussed.

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Guo, Jiayue, Peilong Li, Lingyan Kong, and Baojun Xu. "Microencapsulation of curcumin by spray drying and freeze drying." LWT 132 (October 2020): 109892. http://dx.doi.org/10.1016/j.lwt.2020.109892.

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Jovanović, Aleksandra A., Steva M. Lević, Vladimir B. Pavlović, Smilja B. Marković, Rada V. Pjanović, Verica B. Đorđević, Viktor Nedović, and Branko M. Bugarski. "Freeze vs. Spray Drying for Dry Wild Thyme (Thymus serpyllum L.) Extract Formulations: The Impact of Gelatin as a Coating Material." Molecules 26, no. 13 (June 28, 2021): 3933. http://dx.doi.org/10.3390/molecules26133933.

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Freeze drying was compared with spray drying regarding feasibility to process wild thyme drugs in order to obtain dry formulations at laboratory scale starting from liquid extracts produced by different extraction methods: maceration and heat-, ultrasound-, and microwave-assisted extractions. Higher total powder yield (based on the dry weight prior to extraction) was achieved by freeze than spray drying and lower loss of total polyphenol content (TPC) and total flavonoid content (TFC) due to the drying process. Gelatin as a coating agent (5% w/w) provided better TPC recovery by 70% in case of lyophilization and higher total powder yield in case of spray drying by diminishing material deposition on the wall of the drying chamber. The resulting gelatin-free and gelatin-containing powders carried polyphenols in amount ~190 and 53–75 mg gallic acid equivalents GAE/g of powder, respectively. Microwave-assisted extract formulation was distinguished from the others by a higher content of polyphenols, proteins and sugars, higher bulk density and lower solubility. The type of the drying process mainly affected the position of the gelatin-derived -OH and amide bands in FTIR spectra. Spray-dried formulations compared to freeze-dried expressed higher thermal stability as confirmed by differential scanning calorimetry analysis and a higher diffusion coefficient; the last feature can be associated with the lower specific surface area of irregularly shaped freeze-dried particles (151–223 µm) compared to small microspheres (~8 µm) in spray-dried powder.

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Wong, Stephenie, Barka Mohammed Kabeir, Shuhaimi Mustafa, Rosfarizan Mohamad, Anis Shobirin Meor Hussin, and Mohd Yazid Manap. "Viability of Bifidobacterium Pseudocatenulatum G4 after Spray-Drying and Freeze-Drying." Microbiology Insights 3 (January 2010): MBI.S2728. http://dx.doi.org/10.4137/mbi.s2728.

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Viability of Bifidobacterium pseudocatenulatum G4 following spray-drying and freeze-drying in skim milk was evaluated. After spray-drying, the strain experienced over 99% loss in viability regardless of the air outlet temperature (75 and 85 °C) and the heat-adaptation temperature (45 and 65 °C, 30 min). The use of heat-adaptation treatment to improve the thermotolerance of this strain was ineffective. On the other hand, the strain showed a superior survival at 71.65%–82.07% after freeze-drying. Viable populations of 9.319–9.487 log10 cfu/g were obtained when different combinations of skim milk and sugar were used as cryoprotectant. However, the addition of sugars did not result in increased survival during the freeze-drying process. Hence, 10% (w/v) skim milk alone is recommended as a suitable protectant and drying medium for this strain. The residual moisture content obtained was 4.41% ± 0.44%.

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Mis-Solval, Kevin, Nan Jiang, Meilan Yuan, Kay Joo, and George Cavender. "The Effect of the Ultra-High-Pressure Homogenization of Protein Encapsulants on the Survivability of Probiotic Cultures after Spray Drying." Foods 8, no. 12 (December 17, 2019): 689. http://dx.doi.org/10.3390/foods8120689.

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Interest in probiotic foods and ingredients is increasing as consumers become more aware of their potential health benefits. The production of these products often involves the use of dry culture powders, and the techniques used to produce such powders often suffer from significant losses of viable cells during drying or require the use of expensive drying technologies with limited throughput (e.g., freeze drying). In this study, the authors examined whether culture survivability during spray drying could be increased via the treatment of two common protein encapsulants with ultra-high-pressure homogenization (UHPH). Lactobacillus plantarum NRRL B-1927 (also known as ATCC 10241), a probiotic strain, was suspended in either soy protein isolate (SPI) or whey protein isolate (WPI) which had been either treated with UHPH at 150 Mpa or left untreated as a control. The suspensions were then dried using either concurrent-flow spray drying (CCSD), mixed-flow spray drying (MFSD) or freeze drying (FD) and evaluated for cell survivability, particle size, moisture content and water activity. In all cases, UHPH resulted in equal or greater survivability among spray dried cultures, showed reductions in particle size measures and, except for one marginal case (CCFD SPI), significantly reduced the moisture content of the dried powders. The combination of these findings strongly suggests that UHPH could allow probiotic powder manufacturers to replace freeze drying with spray drying while maintaining or increasing product quality.

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Zamora, L. M., C. Carretero, and D. Parés. "Comparative Survival Rates of Lactic Acid Bacteria Isolated from Blood, Following Spray-drying and Freeze-drying." Food Science and Technology International 12, no. 1 (February 2006): 77–84. http://dx.doi.org/10.1177/1082013206062443.

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The effect of two dehydration technologies, spray-drying and freeze-drying, on the viability of 12 lactic acid bacteria (LAB) were compared. All LAB cultures had been previously isolated from porcine blood and were candidates to be used as biopreservatives in order to maintain the quality of porcine blood until further processing to obtain added-value blood derivatives is carried out. The residual viability and the reductions in microbial counts in dried LAB samples at 20 °C and 5 °C during 60-day storage were determined. Cellular damage due to freeze-drying was observed immediately after drying whereas cellular damage due to spray-drying did not become evident until the subsequent phase of storage. For most of the strains, the faster decrease in viability of spray-dried as compared to freeze-dried cultures was compensated by the higher percentage of viable cells obtained after dehydration, leading to comparable survival rates at the end of the storage period. Dehydration resulted in a good alternative to freezing at 80 °C for preservation purposes. Spray-drying has been shown to be as suitable as freeze-drying for preserving LAB strains during a 2-month storage period. Results suggest the possibility of achieving a good formulation system for the LAB strains with a high number of viable cells to be used for the industrial development of bioprotective cultures.

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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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Wang, Z. L., W. H. Finlay, M. S. Peppler, and L. G. Sweeney. "Powder formation by atmospheric spray-freeze-drying." Powder Technology 170, no. 1 (November 2006): 45–52. http://dx.doi.org/10.1016/j.powtec.2006.08.019.

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Kamil, R. Z., R. Yanti, A. Murdiati, M. Juffrie, and E. S. Rahayu. "Microencapsulation of indigenous probiotic Lactobacillus plantarum Dad-13 by spray and freeze-drying: strain-dependent effect and its antibacterial property." Food Research 4, no. 6 (September 26, 2020): 2181–89. http://dx.doi.org/10.26656/fr.2017.4(6).280.

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Lactobacillus plantarum Dad-13 is a potential probiotic candidate, and microencapsulation is the method for extending its shelf-life. Furthermore, spray or freeze -drying is a common method for microencapsulation, and its effect on the stability of probiotic is strain-dependent. This research was aimed to evaluate the strain-dependent effect of probiotic microencapsulation and to choose a suitable method for further research. In this research, for strain-dependent analysis, L. plantarum strain Mut-7 was used as a comparison. Probiotics were encapsulated with 10% (w/v) skim milk and 1 % (w/v) sucrose as wall material by spray and freeze-drying method. The obtained probiotics powder was then analyzed for physicochemical, sublethal injury and stability during storage. Freeze-dried L. plantarum Dad-13 was than analyze the antibacterial activity against pathogenic bacteria. The results showed that aw, color and particle diameter were significantly different between the spray and freeze-dried probiotics. Hence, the microstructure of spray-dried microcapsule was spherical and wrinkle, while the freezedried microcapsule was porous. However, the viable cell of freeze-dried probiotic was significantly higher and more stable during eight weeks of storages. From both strains, we found that there was no strain-dependent effect on viable cells after the drying method. Thus, we deduced that freeze-drying was the suitable method for microencapsulation L. plantarum strain Dad-13, considering the freeze-dried L. plantarum Dad-13 still had antibacterial activity.

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Rodríguez-Cortina, Aureliano, Jader Rodríguez-Cortina, and María Hernández-Carrión. "Obtention of Sacha Inchi (Plukenetia volubilis Linneo) Seed Oil Microcapsules as a Strategy for the Valorization of Amazonian Fruits: Physicochemical, Morphological, and Controlled Release Characterization." Foods 11, no. 24 (December 7, 2022): 3950. http://dx.doi.org/10.3390/foods11243950.

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Sacha inchi seed oil (SIO) is a promising ingredient for the development of functional foods due to its large amount of high-value compounds; however, it is prone to oxidation. This work aimed to obtain SIO microcapsules using conventional and ultrasound probe homogenization and using spray- and freeze-drying technologies as effective approaches to improve the long-term stability of functional compounds. The application of ultrasound probe homogenization improved the rheological and emulsifying properties and decreased the droplet size and interfacial tension of emulsions. The microcapsules obtained by both drying technologies had low moisture (1.64–1.76) and water activity (0.03–0.11) values. Spray-dried microcapsules showed higher encapsulation efficiency (69.90–70.18%) compared to freeze-dried ones (60.02–60.16%). Thermogravimetric analysis indicated that heat protection was assured, enhancing the shelf-life. Results suggest that both drying technologies are considered effective tools to produce stable microcapsules. However, spray-drying technology is positioned as a more economical alternative to freeze-drying.

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Karthik, P., and C. Anandharamakrishnan. "Microencapsulation of Docosahexaenoic Acid by Spray-Freeze-Drying Method and Comparison of its Stability with Spray-Drying and Freeze-Drying Methods." Food and Bioprocess Technology 6, no. 10 (December 21, 2012): 2780–90. http://dx.doi.org/10.1007/s11947-012-1024-1.

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Isleroglu, Hilal, and Izzet Turker. "Evaluation of Process Conditions for Ultrasonic Spray-Freeze Drying of Transglutaminase." Food Technology and Biotechnology 58, no. 1 (April 22, 2020): 38–48. http://dx.doi.org/10.17113/ftb.58.01.20.6544.

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In this study, a commercial transglutaminase enzyme was dried using an ultrasonic spray freeze drying method and the effects of the process conditions were optimized to maximize the final transglutaminase activity. Accordingly, process parameters affecting enzyme activity were selected, such as nozzle frequency (48 and 120 kHz), flow rate (2, 5 and 8 mL/min) and plate temperature for secondary drying (25, 35 and 45 °C). Moreover, the effects of different pH values (pH=2.0 and 9.0) and high temperature (80 °C) on enzyme activity, physical properties and particle morphology of transglutaminase were discussed. According to the results, transglutaminase preserved its activity despite ultrasonic spray freeze drying. Sonication enhanced the enzyme activity. Using the desirability function method, the optimum process conditions were determined to be flow rate 3.10 mL/min, plate temperature 45 °C and nozzle frequency 120 kHz. The predicted activity ratio was 1.17, and experimentally obtained ratio was 1.14±0.02. Furthermore, enzyme produced by ultrasonic spray freeze drying had low moisture values (2.92-4.36 %) at 8 h of drying. When the morphological structure of the transglutaminase particles produced by ultrasonic spray freeze drying under the optimum conditions was examined, spherical particles with pores on their surfaces were observed. In addition, flow properties of the transglutaminase powders were considered as fair under most conditions according to the Carr index.

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Suzihaque, M. U. H., A. Norafiqah, and A. R. Norekanadirah. "Fruit-Milk Powder: A Review of Spray Drying Technology." Advanced Materials Research 1113 (July 2015): 328–33. http://dx.doi.org/10.4028/www.scientific.net/amr.1113.328.

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Fruit-milk powder contain various nutritional and therapeutic values. Constipation in children is associated with the lack of fiber from food intake. Child’s diet during their first years of life depends greatly on milk as their main food supply. The primary objective of drying milk incorporated with fruits is to preserve it in a shelf-stable powdered form of high quality without a need for refrigeration. Milk powder are mainly produced using spray-drying and freeze-drying. The parameters needed to be taken into consideration are identified as the factors affecting the physical properties of dried milk powder. A review of the drying technology is presented. Keywords: Milk powder, spray drying, freeze drying, fruits

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Yao, Yunping, Guozhong Zhao, Yuanyuan Yan, Chen Chen, Cong Sun, Xiaoqiang Zou, Qingzhe Jin, and Xingguo Wang. "Effects of freeze drying and spray drying on the microstructure and composition of milk fat globules." RSC Advances 6, no. 4 (2016): 2520–29. http://dx.doi.org/10.1039/c5ra22323g.

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Wang, Huan, Xiaohong Tong, Yue Yuan, Xinhui Peng, Qiaozhi Zhang, Shuang Zhang, Changyuan Xie, et al. "Effect of Spray-Drying and Freeze-Drying on the Properties of Soybean Hydrolysates." Journal of Chemistry 2020 (January 20, 2020): 1–8. http://dx.doi.org/10.1155/2020/9201457.

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The use of enzyme-assisted aqueous extraction to extract soybean oil will produce soy protein hydrolysates (SPH) that have good antioxidant properties but are bitter and hygroscopic. To microencapsulate these hydrolysates, soy protein isolate/maltodextrin mixtures were used as the carrier. The effects of spray-drying and freeze-drying on the bitterness, hygroscopicity, and antioxidant properties were compared. The properties of different dried samples were compared using solubility, hygroscopicity, moisture content, water activity, flowability, and glass transition temperature (Tg). The results showed that the spray-drying was more effective than freeze-drying. Hygroscopicity was reduced to 18.2 g/100 g, and the Tg value was raised to 80.8°C. The morphology was analyzed using scanning electron microscopy, and the antioxidant properties of the samples were measured using the ABTS˙+ radical scavenging activity. The results showed that spray-dried SPH had more carrier masking, which weakened bitterness, reduced moisture absorption, and had no significant negative impact on its oxidation resistance, solubility, and flowability, and spray-drying after carrier encapsulation of SPH improved the recovery rate.

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Kean, Socheata, Sudsai Trevanich, and Weerachet Jittanit. "Cinnamon Essential Oil Microcapsules Made Using Various Methods: Physical Properties and Antimicrobial Ability." Journal of the ASABE 65, no. 1 (2022): 169–78. http://dx.doi.org/10.13031/ja.14796.

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HighlightsCinnamon essential oil was microencapsulated using various methods.The most suitable method was determined by considering the powder recovery and product quality.The structure of freeze-dried microcapsules was examined using confocal laser scanning microscopy.The cinnamon essential oil microcapsules inhibited bacterial growth in minced chicken meat samples.Abstract. Cinnamon essential oil has enormous potential for use in foods, pharmaceuticals, and cosmetics; however, its applications are currently limited due to its volatility and rapid degradation. In this study, cinnamon essential oil was microencapsulated using four methods. The main aims were to determine a suitable method for producing cinnamon essential oil microcapsule powder and to examine the physical properties of the microcapsule powder. The results indicated that the powder recovery values for spray-drying were much lower than for the other methods. For the same encapsulation method, samples with higher oil concentration had lower powder recovery and were harder to dissolve. Freeze-drying provided the highest encapsulation efficiency (92.3% to 95.2%), followed by drum-drying, spray-drying, and a manual method. Freeze-drying with an oil concentration of 27% was the most suitable method for microencapsulation in this study due to its higher solubility and encapsulation efficiency and having the lowest surface oil content for the product. Confocal laser scanning microscopy demonstrated that the cinnamon essential oil was well encapsulated in the freeze-dried microcapsules. The cinnamon essential oil microcapsules significantly impeded bacterial growth in minced chicken meat samples during chilled storage for 12 days. Keywords: Cinnamon, Drum-drying, Encapsulation, Freeze-drying, Spray-drying.

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Zou, Zhengzheng, John A. Duley, David M. Cowley, Sarah Reed, Buddhika J. Arachchige, Bhesh Bhandari, Paul N. Shaw, and Nidhi Bansal. "Physicochemical Properties and Whey Proteomes of Camel Milk Powders Produced by Different Concentration and Dehydration Processes." Foods 11, no. 5 (March 1, 2022): 727. http://dx.doi.org/10.3390/foods11050727.

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Camel milk powder production is an alternative to preserve the perishable milk for later-date consumption. However, the impacts of dehydration processes on bioactive compounds in camel milk are largely unknown. Hence, the present study attempted to compare the physicochemical properties and protein profiles of camel milk powders produced by different concentration and dehydration processes. Six camel milk powders were produced by freeze- and spray-drying methods in conjunction with two liquid concentration techniques, namely spray dewatering and reverse osmosis. The results of proteomic analysis showed that direct freeze-dried camel milk powder had the least changes in protein profile, followed by direct spray-dried powder. The camel milk powders that underwent concentration processes had more profound changes in their protein profiles. Among the bioactive proteins identified, lactotransferrin and oxidase/peroxidase had the most significant decreases in concentration following processing. On the contrary, glycosylation-dependent cell adhesion molecule 1, peptidoglycan recognition protein 1, and osteopontin increased in concentration. The results revealed that direct freeze drying was the most ideal method for preserving the bioactive proteins during camel milk powder production. However, the freeze-drying technique has cost and scalability constraints, and the current spray-drying technique needs improvement to better retain the bioactivity of camel milk during powder processing.

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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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Liaotrakoon, Wijitra, Vachiraya Liaotrakoon, and Wanpa Wongsaengthama. "Impact of Different Drying Methods on Nutritional, Colour Change, Solubility and Microbial Count of Selected Herbal Plant Powders." International Journal of Food Studies, no. 2 (October 18, 2022): 275–86. http://dx.doi.org/10.7455/ijfs/11.2.2022.a2.

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The research aimed to study the effect of drying processes (spray and freeze drying), and feed concentrations (80%, 65% and 50% of plant in water, w/w) on physicochemical and microbiological characteristics of star gooseberry (Sauropus androgynus), ceylon spinach (Basella alba), and cowslip creeper (Telosma minor). After drying, the powder recovery of herbal plant powders was up to 77.47%. The aw and moisture content of spray-dried powder (SDP) were lower than that of freeze-dried powder (FDP). The drying method did not significantly affect nutritional values of both powders, whereas the feed concentrations markedly affected the nutritional values of the powders. The fibre and fat contents of powder prepared from 80% feed concentration had the highest values (p<0.05). The dried star gooseberry powder was rich in protein (13.01-16.81%) and fibre (5.03-5.52%). The colour of FDP represented a smaller change than that of SDP. The dried powders prepared by 80% showed the highest solubility, up to 85.44%. The microbial counts of SDP were lower than that of FDP. The colour might well have been preserved by freeze drying, whereas a low moisture and microbial count were likely due to the spray drying.

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Agudelo, C., M. Igual, MM Camacho, and N. Martínez-Navarrete. "Effect of process technology on the nutritional, functional, and physical quality of grapefruit powder." Food Science and Technology International 23, no. 1 (July 9, 2016): 61–74. http://dx.doi.org/10.1177/1082013216658368.

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The health properties of fruit are widely known. Powdered fruit may be a practical format to be offered to the consumer. Nevertheless, the process used to obtain the powder must ensure the maximum retention of the bioactive compounds and the functional value of the fruit while retaining adequate physical properties. The aim of this study was to compare freeze-drying and spray drying as the drying technologies to obtain grapefruit powder. The obtained results allow freeze-drying to be proposed as a better technology than spray drying in order to obtain a product with a higher content of vitamin C and total carotenoids. Moreover, all of the edible part of the fruit is used in this case, so a greater quantity of healthy compounds is preserved and by-product generation is avoided. Adding about 6 g water, 4 g Arabic gum and 0.6 g bamboo fibre/100 g grapefruit pulp is recommended before freeze-drying.

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Zheng, Jun-chao, Ya-dong Han, Bao Zhang, Chao Shen, Lei Ming, and Jia-feng Zhang. "Comparative investigation of microporous and nanosheet LiVOPO4 as cathode materials for lithium-ion batteries." RSC Adv. 4, no. 77 (2014): 41076–80. http://dx.doi.org/10.1039/c4ra06797e.

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Emami, Fakhrossadat, Alireza Vatanara, Eun Park, and Dong Na. "Drying Technologies for the Stability and Bioavailability of Biopharmaceuticals." Pharmaceutics 10, no. 3 (August 17, 2018): 131. http://dx.doi.org/10.3390/pharmaceutics10030131.

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Solid dosage forms of biopharmaceuticals such as therapeutic proteins could provide enhanced bioavailability, improved storage stability, as well as expanded alternatives to parenteral administration. Although numerous drying methods have been used for preparing dried protein powders, choosing a suitable drying technique remains a challenge. In this review, the most frequent drying methods, such as freeze drying, spray drying, spray freeze drying, and supercritical fluid drying, for improving the stability and bioavailability of therapeutic proteins, are discussed. These technologies can prepare protein formulations for different applications as they produce particles with different sizes and morphologies. Proper drying methods are chosen, and the critical process parameters are optimized based on the proposed route of drug administration and the required pharmacokinetics. In an optimized drying procedure, the screening of formulations according to their protein properties is performed to prepare a stable protein formulation for various delivery systems, including pulmonary, nasal, and sustained-release applications.

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Semyonov, David, Ory Ramon, Zoya Kaplun, Luba Levin-Brener, Nadya Gurevich, and Eyal Shimoni. "Microencapsulation of Lactobacillus paracasei by spray freeze drying." Food Research International 43, no. 1 (January 2010): 193–202. http://dx.doi.org/10.1016/j.foodres.2009.09.028.

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Vishali, D. A., J. Monisha, S. K. Sivakamasundari, J. A. Moses, and C. Anandharamakrishnan. "Spray freeze drying: Emerging applications in drug delivery." Journal of Controlled Release 300 (April 2019): 93–101. http://dx.doi.org/10.1016/j.jconrel.2019.02.044.

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Costa, Clarinda, Teresa Casimiro, Maria Luísa Corvo, and Ana Aguiar-Ricardo. "Solid Dosage Forms of Biopharmaceuticals in Drug Delivery Systems Using Sustainable Strategies." Molecules 26, no. 24 (December 17, 2021): 7653. http://dx.doi.org/10.3390/molecules26247653.

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Drug delivery systems (DDS) often comprise biopharmaceuticals in aqueous form, making them susceptible to physical and chemical degradation, and therefore requiring low temperature storage in cold supply and distribution chains. Freeze-drying, spray-drying, and spray-freeze-drying are some of the techniques used to convert biopharmaceuticals-loaded DDS from aqueous to solid dosage forms. However, the risk exists that shear and heat stress during processing may provoke DDS damage and efficacy loss. Supercritical fluids (SCF), specifically, supercritical carbon dioxide (scCO2), is a sustainable alternative to common techniques. Due to its moderately critical and tunable properties and thermodynamic behavior, scCO2 has aroused scientific and industrial interest. Therefore, this article reviews scCO2-based techniques used over the year in the production of solid biopharmaceutical dosage forms. Looking particularly at the use of scCO2 in each of its potential roles—as a solvent, co-solvent, anti-solvent, or co-solute. It ends with a comparison between the compound’s stability using supercritical CO2-assisted atomization/spray-drying and conventional drying.

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Drvenica, Ivana, Ana Stancic, Ana Kalusevic, Smilja Markovic, Jelena Dragisic-Maksimovic, Viktor Nedovic, Branko Bugarski, and Vesna Ilic. "Maltose-mediated long-term stabilization of freeze- and spray- dried forms of bovine and porcine hemoglobin." Journal of the Serbian Chemical Society 84, no. 10 (2019): 1105–17. http://dx.doi.org/10.2298/jsc190513067d.

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Slaughterhouse blood represents a valuable source of hemoglobin, which can be used in the production of heme-iron based supplements for the prevention/treatment of iron-deficiency anemia. In order to obtain a stable solid-state formulation, the effect of maltose addition (30 %) on the stability and storage of bovine and porcine hemoglobin in powders obtained by spray and freeze-drying (without maltose: Hb; with maltose: HbM) were investigated. Differential scanning calorimetry of spray- and freeze-dried powders indicated satisfying quality of the formulation prepared with maltose on dissolving back into solution. After two-year storage at room temperature (20?5?C) in solid forms, protected from moisture and light, rehydrated spray- and freeze-dried HbM were red, while Hb were brown. Dynamic light scattering showed the presence of native hemoglobin monomers in rehydrated spray- and freeze-dried HbM, but their agglomerates in Hb samples. UV?Vis spectrophotometry confirmed an absence of significant hemoglobin denaturation and methemoglobin formation in HbM freeze-dried powders. In spray-dried HbM, an increased level of methemoglobin was detected. The results confirmed the stabilizing effect of maltose, and suggested its use in the production of long-term stable solid-state formulations of hemoglobin, along with drying processes optimization.

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Jesus, S. S. de, and R. Maciel Filho. "Drying of α-amylase by spray drying and freeze-drying - a comparative study." Brazilian Journal of Chemical Engineering 31, no. 3 (September 2014): 625–31. http://dx.doi.org/10.1590/0104-6632.20140313s00002642.

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Owuor, James Jorum, Florence Oloo, Japheth Kibet Ngetich, Mwaiwa Kivunzya, Wesley Nyaigoti Omwoyo, and Jeremiah Waweru Gathirwa. "Comparison of Freeze and Spray Drying to Obtain Primaquine-Loaded Solid Lipid Nanoparticles." Journal of Nanotoxicology and Nanomedicine 2, no. 2 (July 2017): 31–50. http://dx.doi.org/10.4018/jnn.2017070103.

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This article describes how the spray drying and freeze drying of various nanosized Solid Lipid Nanoparticle (SLN) and the physicochemical attributes of the acquired particles were examined. Primaquine loaded Solid Lipid Nanoparticles dried by the two strategies is examined. Particles were characterised by determination of size, drug loading, encapsulation efficiency and surface morphology. In vitro and kinetic drug discharge models were also considered. Preparation parameters have no impact on the molecule morphology and properties, and the main parameter deciding the molecule attributes in the drug substance of the nanoparticle, either in the spraying or in the freezing technique of drying. The drug release profile of spray dried SLN is superior to that of the freeze dried SLN.

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Yin, Weisi, and M. Z. Yates. "Encapsulation and sustained release from biodegradable microcapsules made by emulsification/freeze drying and spray/freeze drying." Journal of Colloid and Interface Science 336, no. 1 (August 2009): 155–61. http://dx.doi.org/10.1016/j.jcis.2009.03.065.

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Ikenson, Ben. "AI predicts water droplet spreading dynamics and icing patterns on cold surfaces." Scilight 2022, no. 14 (April 8, 2022): 141105. http://dx.doi.org/10.1063/10.0010232.

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Michalska-Ciechanowska, Anna, Joanna Majerska, Jessica Brzezowska, Aneta Wojdyło, and Adam Figiel. "The Influence of Maltodextrin and Inulin on the Physico-Chemical Properties of Cranberry Juice Powders." ChemEngineering 4, no. 1 (February 17, 2020): 12. http://dx.doi.org/10.3390/chemengineering4010012.

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Cranberry juice has a high content of polyphenols, which makes it a valuable raw material with health-promoting properties. On the other hand, the bitter and astringent taste of cranberry limits its consumption in fresh form (fruit, juice). For this reason, new formulations of cranberry products based on natural additives are sought, e.g., in the form of carriers, which not only allow the drying of liquids to form powders, but which can also affect the retention of bioactive compounds. This study aimed at the evaluation of the influence of different carriers and concentrations applied to cranberry juice and their influence on the physico-chemical properties of the powders obtained. Freeze-dried powders had approximately eight times higher moisture content than products gained after the spray-drying process. The bulk density of freeze-dried product was approximately 11% higher when compared to spray-drying. Freeze-drying and spray-drying had a similar influence on the total polyphenolic compound content and antioxidant capacity. When the concentration of carriers was concerned, it was indicated that a higher content of carrier resulted in a lower moisture content, water activity, CIE L*a*b* coordinates, total polyphenolic content, and antioxidant capacity of the powders obtained, pointing to a strong influence of the juice composition on the final properties of the powders.

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Yang, Yan-hong, Xiang-zhou Li, and Sheng Zhang. "Preparation methods and release kinetics of Litsea cubeba essential oil microcapsules." RSC Advances 8, no. 52 (2018): 29980–87. http://dx.doi.org/10.1039/c8ra05769a.

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LCEO microcapsules were prepared by various preparation methods such as grinding, saturated solution, freeze-drying, spray-drying with β-CD used as the wall material. Avrami's model was used to simulate the release rates of microcapsules.

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Lovalenti, Phillip M., Jeff Anderl, Luisa Yee, Van Nguyen, Behnaz Ghavami, Satoshi Ohtake, Atul Saxena, Thomas Voss, and Vu Truong-Le. "Stabilization of Live Attenuated Influenza Vaccines by Freeze Drying, Spray Drying, and Foam Drying." Pharmaceutical Research 33, no. 5 (January 27, 2016): 1144–60. http://dx.doi.org/10.1007/s11095-016-1860-1.

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Burhani, Dian, Athanasia Amanda Septevani, Ruby Setiawan, Luthfia Miftahul Djannah, and Andrew Putra Pratama Muhammad. "The effect of drying process of cellulose nanofiber from oil palm empty fruit bunches on morphology." IOP Conference Series: Earth and Environmental Science 1034, no. 1 (June 1, 2022): 012033. http://dx.doi.org/10.1088/1755-1315/1034/1/012033.

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Abstract One major manufacturing challenge in nanocellulose production is getting the dry form of nanocellulose while maintaining its nano-size dimensions. Different drying techniques will produce nanocellulose with different sizes and morphologies. Each has its own specific application. This study performed three methods to dry nanocellulose suspension, specifically cellulose nanofiber, including freeze-drying, spray-drying, and oven drying. The morphology and particle size of the dried CNF were analyzed using Field Emission Scanning Electron Microscope (FE SEM). Sponge-like material, also known as aerogel with low density (0.01 – 0.02 g/cm3) and high porosity (98%), was obtained via freeze-drying. Meanwhile, finely grounded solidly in a spherical and irregular form has resulted from the spray drying process of CNF, with an average diameter of less than 2 μm. Oven-dried CNF formed rigid thin film with a rough surface. However, the FE-SEM micrograph indicated that the nanoscale dimension of the oven-dried CNF has no longer existed. Therefore, oven-drying is not suggested as a drying method for nanocellulose.

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Journal articles on the topic 'Spray freeze drying'

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