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تحقیق و طراحی مهندسی شیمی
جزئیات رویداد
همایش ، رویداد ، ژورنال
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  • microcrystallization of lactose during droplet drying and its effect on the property of the dried particle

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    • تاریخ ارائه: 1392/07/24
    • تاریخ انتشار در تی پی بین: 1392/07/24
    • تعداد بازدید: 731
    • تعداد پرسش و پاسخ ها: 0
    • شماره تماس دبیرخانه رویداد: -
     spray dried products with controlled crystallinity is desired to realize an improved quality and functionality of the final products. this study used the glass-filament single droplet drying technique to study lactose crystallization behaviour during convective drying. single lactose droplets with different proportions of α- and β-isomers were subjected to air drying temperatures of 70 °c and 110 °c. lactose particles dried at 70 °c with higher initial proportions of α-isomer showed the lowest dissolution rate. xrd analysis on the freshly dried particles showed that higher crystallinity was achieved with a higher air drying temperature and a higher initial α-isomer proportion. this observation was confirmed with the sem observation of lactose particles that were both freshly dried and with a post-drying crystallization process. dried lactose particles could have a two-layer morphology where the surface shell and the interior part possess different crystallinity, due to the different crystallization kinetics during drying. the results suggest that during drying there is a critical crystallization stage where both droplet temperature and moisture content are sufficiently high, constituting large t − tg driving force. for rapid crystallization to occur. the findings provide experimental support for the solid-phase crystallization theory.

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