Single droplet drying with stepwise changing temperature-time trajectories: Influence on heat sensitive constituents
Optimization procedures for industrial spray drying processes mainly rely on empirical understanding. Mechanistic understanding of the process is limited, but can be enhanced by studying the drying of single droplets. We here report on a new sessile single droplet drying platform, using two air streams to represent the inlet and outlet air of a spray dryer to simulate changing conditions in a spray dryer. Accurate temperature measurements confirmed the temperature profiles and their imposition onto a drying droplet. Single droplets of solutions containing β-galactosidase and maltodextrin were dried with different temperature-time trajectories, with the inactivation of the enzyme as indicator for the thermal load on the droplet. The locking point is found to be an important parameter: the air temperature before this point does not influence the enzyme inactivation much, but a high air temperature after the locking point results in significant inactivation. The β-galactosidase inactivation was also successfully predicted with a coupled drying and inactivation model.
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dig-wur-nl-wurpubs-6277322024-10-02 Eijkelboom, N.M. Gawronska, K. Vollenbroek, J.M. Kraaijveld, G.J.C. Boom, R.M. Wilms, P.F.C. Schutyser, M.A.I. Article/Letter to editor Food Research International 182 (2024) ISSN: 0963-9969 Single droplet drying with stepwise changing temperature-time trajectories: Influence on heat sensitive constituents 2024 Optimization procedures for industrial spray drying processes mainly rely on empirical understanding. Mechanistic understanding of the process is limited, but can be enhanced by studying the drying of single droplets. We here report on a new sessile single droplet drying platform, using two air streams to represent the inlet and outlet air of a spray dryer to simulate changing conditions in a spray dryer. Accurate temperature measurements confirmed the temperature profiles and their imposition onto a drying droplet. Single droplets of solutions containing β-galactosidase and maltodextrin were dried with different temperature-time trajectories, with the inactivation of the enzyme as indicator for the thermal load on the droplet. The locking point is found to be an important parameter: the air temperature before this point does not influence the enzyme inactivation much, but a high air temperature after the locking point results in significant inactivation. The β-galactosidase inactivation was also successfully predicted with a coupled drying and inactivation model. en application/pdf https://research.wur.nl/en/publications/single-droplet-drying-with-stepwise-changing-temperature-time-tra 10.1016/j.foodres.2024.114194 https://edepot.wur.nl/651834 Life Science https://creativecommons.org/licenses/by/4.0/ https://creativecommons.org/licenses/by/4.0/ Wageningen University & Research |
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Life Science Life Science Eijkelboom, N.M. Gawronska, K. Vollenbroek, J.M. Kraaijveld, G.J.C. Boom, R.M. Wilms, P.F.C. Schutyser, M.A.I. Single droplet drying with stepwise changing temperature-time trajectories: Influence on heat sensitive constituents |
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Optimization procedures for industrial spray drying processes mainly rely on empirical understanding. Mechanistic understanding of the process is limited, but can be enhanced by studying the drying of single droplets. We here report on a new sessile single droplet drying platform, using two air streams to represent the inlet and outlet air of a spray dryer to simulate changing conditions in a spray dryer. Accurate temperature measurements confirmed the temperature profiles and their imposition onto a drying droplet. Single droplets of solutions containing β-galactosidase and maltodextrin were dried with different temperature-time trajectories, with the inactivation of the enzyme as indicator for the thermal load on the droplet. The locking point is found to be an important parameter: the air temperature before this point does not influence the enzyme inactivation much, but a high air temperature after the locking point results in significant inactivation. The β-galactosidase inactivation was also successfully predicted with a coupled drying and inactivation model. |
format |
Article/Letter to editor |
topic_facet |
Life Science |
author |
Eijkelboom, N.M. Gawronska, K. Vollenbroek, J.M. Kraaijveld, G.J.C. Boom, R.M. Wilms, P.F.C. Schutyser, M.A.I. |
author_facet |
Eijkelboom, N.M. Gawronska, K. Vollenbroek, J.M. Kraaijveld, G.J.C. Boom, R.M. Wilms, P.F.C. Schutyser, M.A.I. |
author_sort |
Eijkelboom, N.M. |
title |
Single droplet drying with stepwise changing temperature-time trajectories: Influence on heat sensitive constituents |
title_short |
Single droplet drying with stepwise changing temperature-time trajectories: Influence on heat sensitive constituents |
title_full |
Single droplet drying with stepwise changing temperature-time trajectories: Influence on heat sensitive constituents |
title_fullStr |
Single droplet drying with stepwise changing temperature-time trajectories: Influence on heat sensitive constituents |
title_full_unstemmed |
Single droplet drying with stepwise changing temperature-time trajectories: Influence on heat sensitive constituents |
title_sort |
single droplet drying with stepwise changing temperature-time trajectories: influence on heat sensitive constituents |
url |
https://research.wur.nl/en/publications/single-droplet-drying-with-stepwise-changing-temperature-time-tra |
work_keys_str_mv |
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