Spray drying unit operation is generally used for separating and drying a solid that cannot be mechanically dried because cannot be exposed to high-temperature atmospheres for long periods. For this reason, spray dryers are related to heat-sensitive products like food or drugs but can be also used for natural extract encapsulation in order to increase their thermal stability. In this work, this last aspect was investigated and a model of co-current spray-drying, was developed and validated. This model is based on mass, energy and momentum balances and take into account of the distribution of the particle size. An experimental campaign was performed using a laboratory scale spray dryer (Büchi Mini Spray Dryer B-290, Switzerland) to validate the model. Maltodextrin and cyclodextrin were used as carrier to encapsulate grape skin and citrus extracts respectively. Different tests were done varying the operating condition of the spray dryer like the inlet air temperature (from 120°C to 180°C) and the mass ratio between carrier and natural extract. Simulation results and experimental data showed a good agreement in terms of mass yield and outlet temperature, while the outlet moisture content show slightly difference e needs to be further investigated.
Bassani, A., Rossi, F., Fiorentini, C., Garrido, G. D., Reklaitis, G. V. R., Bonadies, I., Spigno, G., Model of Spray-Drying for Encapsulation of Natural Extracts, in Pierucci, S., Manenti, M. F., Bozzano, L. G., Manca, D. (ed.), 30th European Symposium on Computer Aided Process Engineering, Sauro Pierucci, Milano 2020: <<COMPUTER-AIDED CHEMICAL ENGINEERING>>, 48 355- 360. 10.1016/B978-0-12-823377-1.50060-4 [http://hdl.handle.net/10807/164288]
Model of Spray-Drying for Encapsulation of Natural Extracts
Bassani, Andrea
;Fiorentini, Cecilia;Spigno, Giorgia
2020
Abstract
Spray drying unit operation is generally used for separating and drying a solid that cannot be mechanically dried because cannot be exposed to high-temperature atmospheres for long periods. For this reason, spray dryers are related to heat-sensitive products like food or drugs but can be also used for natural extract encapsulation in order to increase their thermal stability. In this work, this last aspect was investigated and a model of co-current spray-drying, was developed and validated. This model is based on mass, energy and momentum balances and take into account of the distribution of the particle size. An experimental campaign was performed using a laboratory scale spray dryer (Büchi Mini Spray Dryer B-290, Switzerland) to validate the model. Maltodextrin and cyclodextrin were used as carrier to encapsulate grape skin and citrus extracts respectively. Different tests were done varying the operating condition of the spray dryer like the inlet air temperature (from 120°C to 180°C) and the mass ratio between carrier and natural extract. Simulation results and experimental data showed a good agreement in terms of mass yield and outlet temperature, while the outlet moisture content show slightly difference e needs to be further investigated.
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