通过喷雾干燥机和单颗粒技术产生的颗粒的蒸发动力学和干燥形态进行比较
Barnaby E A Miles1, Lukesh K Mahato1, Rachael E H Miles1
1School of Chemistry, University of Bristol, Bristol BS8 1TS, UK.
Food research international (Ottawa, Ont.)
|February 28, 2026
概括
这项研究引入了一种新的落滴柱 (FDC) 方法,以准确复制喷雾干燥颗粒形态. 素含量显著影响滴滴蒸发和粒子曲,与纤维含量不同.
科学领域:
- 食品科学与技术 食品科学与技术
- 化学工程是化学工程的重要组成部分.
- 材料科学 材料科学 材料科学
背景情况:
- 优化喷雾干燥机效率和产品质量需要了解粒子形态发展.
- 以前的单滴干燥 (SDD) 方法由于未解决的温度梯度和有限的溶液复杂性,未能复制工业喷雾干燥条件.
- 研究主要集中在简单的乳制品溶液上,缺乏对复杂配方的洞察力.
研究的目的:
- 开发一种新型的落滴柱 (FDC) 方法,可以准确地复制板式喷雾干燥机产生的粒子形态.
- 研究不同碳水化合物,蛋白质 (特别是素) 和纤维含量对复杂乳制品溶液中滴滴干燥行为和由此产生的粒子形态学的影响.
- 建立一个可靠的SDD方法,考虑工业喷雾干燥参数.
主要方法:
- 一个落下滴滴柱 (FDC) 的设计是为了参数化和重建喷雾干燥机中观察到的干燥模式.
- 准备了一系列复杂的,无脂肪的,基于乳制品的溶液,含有各种碳水化合物,蛋白质和纤维成分.
- 在不同的配方中系统地分析了滴水蒸发率和由此产生的粒子形态.
主要成果:
- 素含量被确定为影响滴水蒸发速度和粒子形态的主要因素,导致曲的增加.
- 碳水化合物和纤维含量对观察到的粒子形态学几乎没有显著影响.
- 该FDC方法成功地复制了由长椅喷雾干燥机产生的形态,验证了该方法.
结论:
- 开发的FDC方法为模拟喷雾干燥过程和预测粒子形态提供了传统SDD的可行替代方案.
- 素度是控制喷雾干燥乳制品颗粒结构的关键参数.
- 进一步的研究可以利用这种方法来优化食品和制药应用中对所需颗粒特性的配方.
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