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Process Development for the Spray-Drying of Probiotic Bacteria and Evaluation of the Product Quality
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Valery Normand1, Anandaraman Subramaniam, Jeffrey Donnelly

  • 1Firmenich Inc., 250 Plainsboro Road, Plainsboro, NJ, USA. valery.normand@firmenich.com

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|August 6, 2013
PubMed
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.

Keywords:
MaltodextrinsPsychrometric chartYield of water evaporation

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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.