The Experts below are selected from a list of 51228 Experts worldwide ranked by ideXlab platform
Krzysztof Sollohub - One of the best experts on this subject based on the ideXlab platform.
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Spray Drying technique ii current applications in pharmaceutical technology
Journal of Pharmaceutical Sciences, 2010Co-Authors: Krzysztof Sollohub, Krzysztof CalAbstract:This review presents current applications of Spray Drying in pharmaceutical technology. The topics discussed include the obtention of excipients and coSpray dried composites, methods for increasing the aqueous solubility and bioavailability of active substances, and modified release profiles from Spray-dried particles. This review also describes the use of the Spray Drying technique in the context of biological therapies, such as the Spray Drying of proteins, inhalable powders, and viable organisms, and the modification of the physical properties of dry plant extracts. © 2009 Wiley-Liss, Inc. and the American Pharmacists Association J Pharm Sci 99:587–597, 2010
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Spray Drying technique i hardware and process parameters
Journal of Pharmaceutical Sciences, 2010Co-Authors: Krzysztof Cal, Krzysztof SollohubAbstract:Spray Drying is a transformation of feed from a fluid state into a dried particulate form by Spraying the feed into a hot Drying medium. The main aim of Drying by this method in pharmaceutical technology is to obtain dry particles with desired properties. This review presents the hardware and process parameters that affect the properties of the dried product. The atomization devices, Drying chambers, air-droplet contact systems, the collection of dried product, auxiliary devices, the conduct of the Spray Drying process, and the significance of the individual parameters in the Drying process, as well as the obtained product, are described and discussed.
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Spray Drying technique i hardware and process parameters
Journal of Pharmaceutical Sciences, 2010Co-Authors: Krzysztof Cal, Krzysztof SollohubAbstract:Spray Drying is a transformation of feed from a fluid state into a dried particulate form by Spraying the feed into a hot Drying medium. The main aim of Drying by this method in pharmaceutical technology is to obtain dry particles with desired properties. This review presents the hardware and process parameters that affect the properties of the dried product. The atomization devices, Drying chambers, air–droplet contact systems, the collection of dried product, auxiliary devices, the conduct of the Spray Drying process, and the significance of the individual parameters in the Drying process, as well as the obtained product, are described and discussed. © 2009 Wiley-Liss, Inc. and the American Pharmacists Association J Pharm Sci 99:575–586, 2010
Krzysztof Cal - One of the best experts on this subject based on the ideXlab platform.
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Spray Drying technique ii current applications in pharmaceutical technology
Journal of Pharmaceutical Sciences, 2010Co-Authors: Krzysztof Sollohub, Krzysztof CalAbstract:This review presents current applications of Spray Drying in pharmaceutical technology. The topics discussed include the obtention of excipients and coSpray dried composites, methods for increasing the aqueous solubility and bioavailability of active substances, and modified release profiles from Spray-dried particles. This review also describes the use of the Spray Drying technique in the context of biological therapies, such as the Spray Drying of proteins, inhalable powders, and viable organisms, and the modification of the physical properties of dry plant extracts. © 2009 Wiley-Liss, Inc. and the American Pharmacists Association J Pharm Sci 99:587–597, 2010
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Spray Drying technique i hardware and process parameters
Journal of Pharmaceutical Sciences, 2010Co-Authors: Krzysztof Cal, Krzysztof SollohubAbstract:Spray Drying is a transformation of feed from a fluid state into a dried particulate form by Spraying the feed into a hot Drying medium. The main aim of Drying by this method in pharmaceutical technology is to obtain dry particles with desired properties. This review presents the hardware and process parameters that affect the properties of the dried product. The atomization devices, Drying chambers, air-droplet contact systems, the collection of dried product, auxiliary devices, the conduct of the Spray Drying process, and the significance of the individual parameters in the Drying process, as well as the obtained product, are described and discussed.
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Spray Drying technique i hardware and process parameters
Journal of Pharmaceutical Sciences, 2010Co-Authors: Krzysztof Cal, Krzysztof SollohubAbstract:Spray Drying is a transformation of feed from a fluid state into a dried particulate form by Spraying the feed into a hot Drying medium. The main aim of Drying by this method in pharmaceutical technology is to obtain dry particles with desired properties. This review presents the hardware and process parameters that affect the properties of the dried product. The atomization devices, Drying chambers, air–droplet contact systems, the collection of dried product, auxiliary devices, the conduct of the Spray Drying process, and the significance of the individual parameters in the Drying process, as well as the obtained product, are described and discussed. © 2009 Wiley-Liss, Inc. and the American Pharmacists Association J Pharm Sci 99:575–586, 2010
Romain Jeantet - One of the best experts on this subject based on the ideXlab platform.
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How to reduce the energy costs of food and dairy products to Spray Drying ?
2016Co-Authors: Pierre Schuck, Anne Dolivet, Serge Mejean, Romain JeantetAbstract:The most frequently used technique for dehydration of dairy products is Spray Drying. This is an effective method to preserve biological products as it does not involve prolong exposure of materials to severe heat treatment. Due to the variety and complexity of the concentrates to be dried, a more rigorous understanding of Spray-Drying based on physico-chemical and thermodynamic properties is necessary. At the same time, the current state of the art did not allow easy determination of the parameters of Spray-Drying of dairy products prior to Drying, except from performing several complex and expensive experiments with pilot-scale Spray-dryer. Nevertheless, recent advances in the understanding of product behavior toward water transfer with the development of a desorption method makes it possible to give several answers to the following question: What is the best strategy to anticipate the behavior of concentrate toward Drying and to improve the process, the economy and the quality of the dairy powders? The strategical approach can be developed on the knowledge of the thermodynamic parameters of the Spray dryer coupled to physico-chemical characteristics of the concentrate. The software SD2P® (Spray Drying Parameters Simulation & Determination) developed by Schuck et al. (2009) is a way, among others, to predict the value of these parameters when they are not known. The combined results provide more precise determination of Spray-Drying parameters (including inlet/outlet air temperature, mass/powder flow rate, powder temperature, etc.), powder state during Spray-Drying (stickiness) and the cost of Spray-Drying with respect to weather conditions. Several cases will be presented to show the interest of this strategy in order to anticipate the Spray-Drying parameters and the powder behavior.
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From growth to Spray Drying: two-in-one use of sweet whey to improve the biomass production and Spray Drying viability of probiotics
2016Co-Authors: Song Huang, Anne Dolivet, Serge Mejean, Pierre Schuck, Chantal Cauty, Yves Le Loir, Xiao Dong Chen, Gwénaël Jan¨, Romain JeantetAbstract:Preservation of probiotic bacteria still represents a challenge as the market of probiotic products has been growing over the past decade. Among the different preservation techniques, Spray Drying has been recognized as an adapted technique to produce amount of dried probiotics at relatively low production cost, compared to freeze-Drying. However, the challenge of producing probiotic powders by Spray Drying is primarily related to the existence of high temperature during process, which can damage bacterial cells and cause the reduction of their viability. In this work, a simplified process from growth to Spray Drying of two probiotic strains, Lactobacilllus casei BL23 and Propionibacterium freudenreichii ITG20, was proposed by using sweet whey as a two-in-one medium for growth and Drying purposes. Interestingly, after increasing the TS of sweet whey from the original level of 5% to 30%, the two probiotic strains had higher final biomass production, instead of being inhibited by the high osmolality. The survivals of the probiotics after Spray Drying were also significantly improved when growing in media in the range of 20% -30% TS. Moreover, the probiotics in these powders maintained a considerably stable viability during 4 month storage at 4 ºC.
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Water dynamic during concentration Spray- Drying & rehydratation
2011Co-Authors: Pierre Schuck, Anne Dolivet, Serge Mejean, Cécile Le Floch-fouéré, Romain JeantetAbstract:Water dynamic during concentration Spray- Drying & rehydratation . Workshop Franco-Brésilien Université de Vicosa
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Drying by desorption: a tool to determine Spray-Drying parameters
2011Co-Authors: Pierre Schuck, E Blanchard, Anne Dolivet, Romain Jeantet, Radwan JalamAbstract:The most frequently used technique for dehydration of dairy products is Spray Drying. This is an effective method for preserving biological products as it does not involve severe heat treatment and it allows storage of powders at an ambient temperature. Due to the variety and complexity of the concentrates to be dried, a more rigorous understanding of Spray Drying based on physico-chemical and thermodynamic properties has now become necessary. However, the current state of the art and knowledge do not allow determination of the parameters of Spray Drying of dairy products. The only way to determine these parameters is to perform several complex and expensive experiments with Spray dryer pilots. In this study, a new method was developed to evaluate the ratio of bound to unbound water by using Drying by desorption. The results, combined with thermodynamic and physico-chemical parameters (such as, absolute and relative humidity of air, total solids and temperature of concentrate, and air flow rate), provide more precise determination of certain Spray Drying parameters such as inlet air temperature and mass flow rate. More than 50 experiments were performed to correlate calculated and measured parameters in a pilot plant (Bionov) using water, skim milk, infant formula milk, caseinate maltodextrin and other food concentrates. The results showed that the difference between the calculated and measured inlet air temperature was less than 5%, the determination coefficient being close to 0.96. The economic value of this system is obvious, because it is easy to anticipate the Spray Drying parameters by using a controller integrating the water availability of the concentrate and certain thermodynamic parameters. Software based on this step was developed (SD2P®, Spray Drying parameter simulation and determination) and registered at the APP (Association pour la Protection des Programmes).
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How to optimize the energy cost of Spray Drying of dairy products ?
2010Co-Authors: Pierre Schuck, E Blanchard, Anne Dolivet, Serge Mejean, Romain JeantetAbstract:The most frequently used technique for dehydration of dairy products is Spray Drying. This is an effective method to preserve biological products as it does not involve prolong exposure of materials to severe heat treatment. Due to the high energy cost of the process of the Spray Drying, a more rigorous understanding of Spray-Drying based on physico-chemical and thermodynamic properties is necessary. Recent advances in the understanding of product behaviour toward water transfer with the development of a desorption method make it possible to give several answers to the following question: What is the best strategy to anticipate, to calculate and to optimize the energy costs of Spray Drying according to the physico-chemical properties of the dairy concentrates? The strategical approach can be developed on the knowledge of the thermodynamic parameters of the Spray dryer coupled to physico-chemical characteristics of the concentrate. The software SD2P® (Spray Drying Parameters Simulation & Determination) developed by Schuck et al. (2009) is a way, among others, to predict the value of these parameters when they are not known. The combined results provide more precise determination of Spray-Drying parameters (including inlet/outlet air temperature, mass/powder flow rate, powder temperature, etc.), powder state during Spray-Drying (stickiness) and the cost of Spray-Drying. Several cases will be presented to show the interest of this strategy in order to have an idea of the Spray-Drying energy cost according to many parameters such as the nature, the temperature and the total solid of the dairy concentrate, the percentage of Drying in a fluid bed, the weather conditions, the energy losses in the Spray dryer and the cost of the Kwh.
Pierre Schuck - One of the best experts on this subject based on the ideXlab platform.
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How to reduce the energy costs of food and dairy products to Spray Drying ?
2016Co-Authors: Pierre Schuck, Anne Dolivet, Serge Mejean, Romain JeantetAbstract:The most frequently used technique for dehydration of dairy products is Spray Drying. This is an effective method to preserve biological products as it does not involve prolong exposure of materials to severe heat treatment. Due to the variety and complexity of the concentrates to be dried, a more rigorous understanding of Spray-Drying based on physico-chemical and thermodynamic properties is necessary. At the same time, the current state of the art did not allow easy determination of the parameters of Spray-Drying of dairy products prior to Drying, except from performing several complex and expensive experiments with pilot-scale Spray-dryer. Nevertheless, recent advances in the understanding of product behavior toward water transfer with the development of a desorption method makes it possible to give several answers to the following question: What is the best strategy to anticipate the behavior of concentrate toward Drying and to improve the process, the economy and the quality of the dairy powders? The strategical approach can be developed on the knowledge of the thermodynamic parameters of the Spray dryer coupled to physico-chemical characteristics of the concentrate. The software SD2P® (Spray Drying Parameters Simulation & Determination) developed by Schuck et al. (2009) is a way, among others, to predict the value of these parameters when they are not known. The combined results provide more precise determination of Spray-Drying parameters (including inlet/outlet air temperature, mass/powder flow rate, powder temperature, etc.), powder state during Spray-Drying (stickiness) and the cost of Spray-Drying with respect to weather conditions. Several cases will be presented to show the interest of this strategy in order to anticipate the Spray-Drying parameters and the powder behavior.
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From growth to Spray Drying: two-in-one use of sweet whey to improve the biomass production and Spray Drying viability of probiotics
2016Co-Authors: Song Huang, Anne Dolivet, Serge Mejean, Pierre Schuck, Chantal Cauty, Yves Le Loir, Xiao Dong Chen, Gwénaël Jan¨, Romain JeantetAbstract:Preservation of probiotic bacteria still represents a challenge as the market of probiotic products has been growing over the past decade. Among the different preservation techniques, Spray Drying has been recognized as an adapted technique to produce amount of dried probiotics at relatively low production cost, compared to freeze-Drying. However, the challenge of producing probiotic powders by Spray Drying is primarily related to the existence of high temperature during process, which can damage bacterial cells and cause the reduction of their viability. In this work, a simplified process from growth to Spray Drying of two probiotic strains, Lactobacilllus casei BL23 and Propionibacterium freudenreichii ITG20, was proposed by using sweet whey as a two-in-one medium for growth and Drying purposes. Interestingly, after increasing the TS of sweet whey from the original level of 5% to 30%, the two probiotic strains had higher final biomass production, instead of being inhibited by the high osmolality. The survivals of the probiotics after Spray Drying were also significantly improved when growing in media in the range of 20% -30% TS. Moreover, the probiotics in these powders maintained a considerably stable viability during 4 month storage at 4 ºC.
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Water dynamic during concentration Spray- Drying & rehydratation
2011Co-Authors: Pierre Schuck, Anne Dolivet, Serge Mejean, Cécile Le Floch-fouéré, Romain JeantetAbstract:Water dynamic during concentration Spray- Drying & rehydratation . Workshop Franco-Brésilien Université de Vicosa
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Drying by desorption: a tool to determine Spray-Drying parameters
2011Co-Authors: Pierre Schuck, E Blanchard, Anne Dolivet, Romain Jeantet, Radwan JalamAbstract:The most frequently used technique for dehydration of dairy products is Spray Drying. This is an effective method for preserving biological products as it does not involve severe heat treatment and it allows storage of powders at an ambient temperature. Due to the variety and complexity of the concentrates to be dried, a more rigorous understanding of Spray Drying based on physico-chemical and thermodynamic properties has now become necessary. However, the current state of the art and knowledge do not allow determination of the parameters of Spray Drying of dairy products. The only way to determine these parameters is to perform several complex and expensive experiments with Spray dryer pilots. In this study, a new method was developed to evaluate the ratio of bound to unbound water by using Drying by desorption. The results, combined with thermodynamic and physico-chemical parameters (such as, absolute and relative humidity of air, total solids and temperature of concentrate, and air flow rate), provide more precise determination of certain Spray Drying parameters such as inlet air temperature and mass flow rate. More than 50 experiments were performed to correlate calculated and measured parameters in a pilot plant (Bionov) using water, skim milk, infant formula milk, caseinate maltodextrin and other food concentrates. The results showed that the difference between the calculated and measured inlet air temperature was less than 5%, the determination coefficient being close to 0.96. The economic value of this system is obvious, because it is easy to anticipate the Spray Drying parameters by using a controller integrating the water availability of the concentrate and certain thermodynamic parameters. Software based on this step was developed (SD2P®, Spray Drying parameter simulation and determination) and registered at the APP (Association pour la Protection des Programmes).
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How to optimize the energy cost of Spray Drying of dairy products ?
2010Co-Authors: Pierre Schuck, E Blanchard, Anne Dolivet, Serge Mejean, Romain JeantetAbstract:The most frequently used technique for dehydration of dairy products is Spray Drying. This is an effective method to preserve biological products as it does not involve prolong exposure of materials to severe heat treatment. Due to the high energy cost of the process of the Spray Drying, a more rigorous understanding of Spray-Drying based on physico-chemical and thermodynamic properties is necessary. Recent advances in the understanding of product behaviour toward water transfer with the development of a desorption method make it possible to give several answers to the following question: What is the best strategy to anticipate, to calculate and to optimize the energy costs of Spray Drying according to the physico-chemical properties of the dairy concentrates? The strategical approach can be developed on the knowledge of the thermodynamic parameters of the Spray dryer coupled to physico-chemical characteristics of the concentrate. The software SD2P® (Spray Drying Parameters Simulation & Determination) developed by Schuck et al. (2009) is a way, among others, to predict the value of these parameters when they are not known. The combined results provide more precise determination of Spray-Drying parameters (including inlet/outlet air temperature, mass/powder flow rate, powder temperature, etc.), powder state during Spray-Drying (stickiness) and the cost of Spray-Drying. Several cases will be presented to show the interest of this strategy in order to have an idea of the Spray-Drying energy cost according to many parameters such as the nature, the temperature and the total solid of the dairy concentrate, the percentage of Drying in a fluid bed, the weather conditions, the energy losses in the Spray dryer and the cost of the Kwh.
Perla Relkin - One of the best experts on this subject based on the ideXlab platform.
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Enhancement of emulsifying properties of whey proteins by controlling Spray-Drying parameters
Food Hydrocolloids, 2011Co-Authors: Clémence Bernard, Stéphanie Regnault, Solie Gendreau, Stéphanie Chardonneau, Perla RelkinAbstract:Whey protein concentrate is the main source of globular proteins in food products which are principally used as emulsifying, foaming and gelling ingredients. These whey proteins are commonly used in powder form obtained by a Spray-Drying process. It is well known that beta-lactoglobulin, the major protein component in whey, is greatly affected by heat treatments, with consequences on its adsorption properties at fluid-fluid interfaces. This study concerned four whey protein powders obtained using Spray-Drying at four different air inlet temperatures (from 170 to 260 degrees C), leading to different levels of protein solubility, denaturation and end-use properties. After evaluation of the protein denaturation by HPLC, the emulsifying properties were studied through particle size parameters and rheological properties in relation with Spray-Drying parameters. Our results indicated that oil-in-water emulsions, stabilized by 5% (w/w) protein samples, exhibited a shear-thinning flow behaviour, and the harsher the Spray-Drying conditions (the higher the protein denaturation), the less viscous were the emulsions. The apparent viscosity of emulsions measured at 20 degrees C and 50 s(-1) shear rate was around 0.08 Pa s when containing whey proteins before Drying, and around 0.05-0.018 Pa s after Drying at air inlet temperatures from 170 to 260 degrees C. These differences in emulsion rheological properties were related to particle size effects, in regards to analysis of particle size distributions which showed a finer emulsion according to Spray-Drying intensity. Our results will be presented and discussed in terms of optimization of Spray-Drying process relative to globular protein surface activity.
