THE EFFECT OF DIFFERENT PLASTICISERS ON LACTOSE CRYSTALLIZATION DURING SPRAY DRYING
Lactose crystallization may occur during spray drying,depending on the operating conditions for drying,and this work reviews previous and new evidence for the effects of different additives or plasticisers on retarding or accelerating the rate of this crystallization.The effects of different operating conditions during spray drying are also considered in the experimental work reviewed and performed here,which has mainly been carried out with Buchi B-290 laboratory-scale spray dryers,although some work on pilot-scale equipment is also discussed.The additives here used and reviewed include milk proteins,such as casein and whey protein isolate,polyethylene glycol and ascorbic acid.The key physical properties,such as glass-transition temperature and the drying characteristics of the material,are discussed,allowing degrees of amorphicity in spray-dried lactose to be controlled over a wide range,from close to 0% to nearly 100%.
lactose crystallization spray drying additives plasticisers glass transition
T.A.G.Langrish M.Edrisi D.Das Md.I.Islam
School of Chemical and Biomolecular Engineering The University of Sydney,N.S.W.2006,Australia
国际会议
The 18th International Drying Symposium Conference(第十八届国际干燥学术大会(IDS2012))
厦门
英文
1-5
2012-01-11（万方平台首次上网日期，不代表论文的发表时间）