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Comparing the crystallization of sucrose and lactose in spray dryers

Paper ID Volume ID Publish Year Pages File Format Full-Text
19189 43049 2009 9 PDF Available
Title
Comparing the crystallization of sucrose and lactose in spray dryers
Abstract

The relative extent of crystallization for lactose and sucrose within spray dryers allows the WLF equation to be tested for this type of in-process crystallization, since this equation suggests that the crystallization rate is related to the difference between the material temperature and the glass-transition temperature of that particular material. In this study, the amount of sucrose crystallization during drying was studied using a bench-top spray dryer (Buchi B290) over a practical range of inlet gas temperatures (95–220 °C). It has been found that very large changes in the degree of crystallinity for the final spray-dried product can be achieved for sucrose by using different inlet gas temperatures, compared with much smaller changes in the crystallinity of lactose for a similar range of inlet temperatures. This result supports the suggestion that the crystallization rate is related to the difference between the material temperature and the glass-transition temperature, since sucrose has a much lower glass-transition temperature than lactose. The results have the potential to be implemented to achieve specified degrees of crystallinity in many powder materials produced from spray-drying processes.

Keywords
Stickiness barrier; Sucrose; Crystallization kinetics; WLF equation; Operating condition(s)
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Publisher
Database: Elsevier - ScienceDirect
Journal: Food and Bioproducts Processing - Volume 87, Issue 2, June 2009, Pages 87–95
Authors
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Subjects
Physical Sciences and Engineering Chemical Engineering Bioengineering
Get Full-Text Now
Don't Miss Today's Special Offer
Price was $35.95
You save - $31
Price after discount Only $4.95
100% Money Back Guarantee
Full-text PDF Download
Online Support
Any Questions? feel free to contact us