Spray-Drying and Non-Equilibrium States/Glass Transition

Ho, T, Truong, T and Bhandari, B 2017, 'Spray-Drying and Non-Equilibrium States/Glass Transition' in Bhesh Bhandari and Yrjö Roos (ed.) Non-Equilibrium States and Glass Transitions in Foods, Elsevier, Amsterdam, pp. 111-136.

Document type: Book Chapter
Collection: Book Chapters

Title Spray-Drying and Non-Equilibrium States/Glass Transition
Author(s) Ho, T
Truong, T
Bhandari, B
Year 2017
Title of book Non-Equilibrium States and Glass Transitions in Foods
Publisher Elsevier
Place of publication Amsterdam
Editor(s) Bhesh Bhandari and Yrjö Roos
Start page 111
End page 136
Subjects Food Processing
Food Engineering
Food Sciences not elsewhere classified
Summary In this chapter, the fundamental characteristics of spray drying are described with regards to its applications to alter the structure of food powders (crystalline or amorphous). Unlike amorphous powders which are in thermodynamically non-equilibrium state and tend to experience many phase transitions to obtain the lowest energy state, crystalline powders are stable and an alteration of its structure using spray drying involves two steps, disruption of the molecular order in crystal lattice and fast solidification to prevent molecules from orderly arrangement. As compared to other approaches, spray drying is the most effective technique to prepare amorphous powders due to its unique characteristics (fast and continuous process, diversity in capacity and designs, and ability to control crystallinity of produced powders). In the last part, differences about characteristics of crystalline and spray-dried amorphous alpha-cyclodextrin powders are shown as a case study of application of spray drying to change powder structure.
Copyright notice Copyright © 2017 Elsevier Ltd. All rights reserved.
Keyword(s) spray drying
amorphous powder
crystalline powder
analytical technique
DOI - identifier 10.1016/B978-0-08-100309-1.00007-9
ISBN 9780081003350
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