Spray drying components

The presence of volatile components in alcohol ethoxylates (e.g., free alcohol) places some restriction on the level and type of alcohol ethoxylate that can be spray-dried. Volatile components cause pluming in spray tower emissions. These emissions can be minimized by using a peaked or narrow range ethoxylate or by postdosing the nonionic onto a previously spray-dried powder [36]. The peaked ethoxylate contains inherently less of the volatile components. 

In the first example, procaine penicillin, an aqueous vehicle containing the soluble components (such as lecithin, sodium citrate, povidone, and polyoxyethylene sorbitan monooleate) is filtered through a 0.22 pm membrane filter, heat sterilized, and transferred into a presterilized mixing-filling tank. The sterile antibiotic powder, which has previously been produced by freeze-drying, sterile crystallization, or spray-drying, is aseptically added to the sterile solution while mixing. After all tests have been completed on the bulk formulation, it is aseptically filled. 

Concentrates are made by extracting water-soluble sugars and other compounds from defatted meals or flours. This is typically a secondary extraction, using acidic ethanol-water in a chain-type or basket-type continuous extractor for processing flakes, or acidic water extraction of flour in vats, followed by spray-drying (8). Acidic polar solvents are used at or near the isoelectric point of the protein to minimize its solubility and loss. The reextracted flakes may then be ground into a flour. Concentrates are more bland than defatted flours, but still contain the fiber components of the kernel. After extraction with acidic ethanol or water, concentrates... 

The most common method to simultaneously dry and encapsulate flavours is the spray-drying technique (Fig. 21.11). For this technology, carrier materials like maltodextrin, starch and gum arabic are dissolved in water. As a next step, the liquid flavour raw material is emulsified in this slurry. Also non-volatile flavour components can be added. The slurry is atomised and dried in a spraydrying facility. 

The typical flavour load of a spray-dried product amounts to 18-25%. Besides the drying process, the flavour components are also encapsulated in the carrier matrix. After the slurry has been atomised , all volatile components, including water, which are located at the surface of the droplet are immediately evaporated. Thereby the remaining carrier substance forms a membrane around the droplet. This membrane is semipermeable and inhibits further evaporation of flavour molecules. This production step is controlled by diffusion mechanisms. Water as a molecule with a small molecular size can pass through the membrane, while the larger flavour molecules are not able to permeate it. 

Parks, O. W., Wong, N. P, Allen, C. A. and Schwartz, D. P. 1969. 6-frarcs-Nonenal An off-flavor component of foam spray-dried milks. J. Dairy Sci. 52, 953-956. 

Lactose in the glass state may be used as a protective coating on certain materials, either to seal in components or to protect the material from the environment. Materials may be coated with lactose solution and dried, or a solution containing the material and lactose can be spray-dried. This latter application has been used to preserve enzymatic activity during spray drying and storage (Nickerson 1974). 

Encapsulated Flavors. Modified procedures during the past decade have permitted the preparation of encapsulated flavors with flavor levels over twice that of prior available products. Spray drying has been the principal key to this success. First, an oil flavnr is emulsified into an aqueous solution or is dispersed in an edible carrier material, after which the emulsion is pumped through an atomizer into a high-temperature chamber. The water evaporates rapidly, and particles of carrier material are formed around the flavor. However, some of the flavor component reaches the surface of the product. This requires the addition uf antioxidants to suppress oxidative changes in the flavor ingredient. 

The flavour and modern phytopharmaceutical industries have made big changes to the traditional pharmaceutical extraction processes. Whereas ethanol was really the only significant solvent apart from water used by the traditional pharmaceutical extractors, solvents such as hexane and acetone have been used by flavour companies to make soft-extract oleoresins for natural flavour components. Sub- and supercritical carbon dioxide and also some fluorohydrocarbons are now used to produce some very high-quality extracts. Modern concentration and drying processes such as reverse osmosis, spray-drying and freeze-drying... 

In this process, the component powders are first prepared by conventional powder processing, such as co-precipitation, sol-gel, spray-drying and freeze-drying. Binders,... 

Sato et a2- (34) demonstrated that a variety of common meat additives, inclucnrTg cottonseed flour, nonfat dry milk, spray-dried whey, wheat germ, and textured soy flour, inhibited WOF in the meat system. These products may have exerted their inhibitory effect on WOF through the Maillard reaction, since most of them contain some reducing sugars. Pratt (40) reported soybeans and soy protein concentrate had an inhibitory effect upon development of WOF and was able to demonstrate that the active components are water soluble. Fractionation and analysis of the water-soluble fraction showed the antioxidant activity was due to the presence of isoflavones and hydroxylated cinnamic acids (40). This confirms earlier work showing that the flavonoTcis present in plant extracts inhibit oxidation in sliced roast beef (41 ). 

Most steatite ceramics are either dry mixed and pressed, or wet-mixed, spray-dried and pressed, but they can also be wet-mixed and extruded. Typical firing temperatures lie close to 1300 °C. Many small parts are made for the electronics components industry where low dielectric losses are required, for example for tie-bars and other parts for ganged capacitors, small trimmer capacitors, high-power capacitors (see Section 5.6.3), coil formers, lead-throughs and substrates for... 

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