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Updated: May 9, 2026
05:45
Process Development for the Spray-Drying of Probiotic Bacteria and Evaluation of the Product Quality
Published on: April 7, 2023
Spray drying: Thermodynamics and operating conditions
Valery Normand1, Anandaraman Subramaniam, Jeffrey Donnelly
1Firmenich Inc., 250 Plainsboro Road, Plainsboro, NJ, USA. valery.normand@firmenich.com
Carbohydrate Polymers
|August 6, 2013
Summary
This study develops a thermodynamic model to define safe processing conditions for maltopolymer powders. The model optimizes drying efficiency and prevents stickiness during production from dilute solutions.
Area of Science:
- Food Science
- Materials Science
- Chemical Engineering
Background:
- Maltopolymers are widely used in food and pharmaceutical applications.
- Controlling powder properties like non-stickiness is crucial for processing.
- Understanding maltopolymer-water interactions is key to powder production.
Purpose of the Study:
- To develop a thermodynamic model for predicting maltopolymer non-stickiness.
- To establish a safety envelope for processing maltopolymer powders.
- To optimize drying conditions for dilute carbohydrate solutions.
Main Methods:
- Utilized a thermodynamic model integrating plasticization, glass formation, and water sorption.
- Analyzed maltopolymer-water interactions at various temperatures.
- Simulated processing conditions for powder production.
Main Results:
- The model successfully defines a safety envelope for maltopolymer non-stickiness.
- Identified processing conditions to produce acceptable powders from dilute solutions.
- Indicated methods to maximize evaporation capacity in drying equipment.
Conclusions:
- The thermodynamic model provides a valuable tool for maltopolymer processing.
- Optimized conditions ensure powder quality and efficient drying.
- This approach aids in the production of high-quality maltopolymer powders.
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