SBIR Phase I: No Heat Spray Drying Technology

该小型企业创新研究（SBIR）第一阶段项目旨在消除喷雾干燥液体乳液成粉末过程中的热量使用。通常，液体乳液由用载体系统乳化的高价值液体成分组成，当干燥时，载体系统以粉末形式捕获液体成分。 传统的喷雾干燥采用加热到400华氏度的空气将液体干燥成粉末。然而，将敏感的挥发性液体成分暴露于高温会导致分子降解，从而对性能产生负面影响。 通过消除热量的使用，预计粉末的质量、溶解度、稳定性和整体性能将得到显著改善。该项目将集中于设计新型干燥设备，配制乳液，并降低成品粉末中的水分含量。 该项目的更广泛/商业影响将是提供一种创新的、商业上可行的无热喷雾干燥技术的潜力，该技术能够制造大量的粉末产品，用于需要生产自由流动粉末的食品、化学品、益生菌和药品。这种无热喷雾干燥工艺预计将延长保质期，创造更好的溶解度，降低成本，并提供更有效的产品，使液体质量的香料和粉末形式的成分。

This Small Business Innovation Research (SBIR) Phase I project aims to eliminate the use of heat during the process of spray drying liquid emulsions into powders. Typically, a liquid emulsion consists of a high-value liquid ingredient emulsified with a carrier system that when dried captures the liquid ingredient in a powdered form. Traditional spray drying employs air heated up to 400 degrees Fahrenheit to dry the liquids into powders. However, exposing sensitive, volatile liquid ingredients to high temperatures causes molecular degradation that negatively impacts performance. By eliminating the use of heat, it is expected that the quality, solubility, stability and overall performance of powders will be significantly improved. This project will focus on designing novel drying equipment, formulating emulsions, and reducing moisture content in the finished powders. The broader/commercial impact of this project will be the potential to provide an innovative, commercially viable no-heat spray drying technology with the ability to manufacture significant amounts of powdered products for applications in foods, chemicals, probiotics and pharmaceuticals where the production of a free-flowing powder is required. This no-heat spray drying process is anticipated to improve shelf life, create better solubility, reduce costs and deliver a more efficacious product, enabling liquid quality flavors and ingredients in a powder form.