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Surface Character and Integrity of Multi-Component Systems During Spray Drying

喷雾干燥过程中多组分系统的表面特性和完整性

基本信息

批准号：
EP/G042527/1
负责人：
Andrew Stapley
金额：
$ 5.9万
依托单位：
Loughborough University
依托单位国家：
英国
项目类别：
Research Grant
财政年份：
2009
资助国家：
英国
起止时间：
2009 至无数据
项目状态：
已结题

来源：
https://gtr.ukri.org/projects?ref=EP%2FG042527%2F1
关键词：
Surface Character Integrity Multi Component

项目摘要

Food powders are commodity products which constitute an important category of food ingredients worldwide. They are typically produced by the spray drying method in which a solution or suspension is sprayed into a chamber and contacted with hot air to dry the atomised droplets and form particles. These commodity products are made with very low margins, which makes it economically difficult to improve the properties of such powders by changing their bulk composition. However, for many properties (such as stickiness and wettability) it is the surface of the powder that is important as it is the surface that interacts most directly with its environment. The proposed Visiting Researcher, Dr Jim Jones, has found that the surface composition of spray dried powders containing fats can be influenced by changes in processing conditions (chiefly outlet air temperature) and the addition of small amounts of surfactants. This potentially offers a route by which added value can be given to powders by tailoring the surfaces at relatively modest cost. This proposal described here aims to acquire a greater understanding of the mechanisms determining how food components distribute (or partition) themselves between the main body and the surface of a powder during drying, and how this can be influenced by changing process conditions and using small amounts of additives. This will be achieved by a combined experimental and mathematical modelling approach. The modelling will seek to estimate the scale of recirculating flows within droplets which may help or hinder the partitioning of components. All the experimental and modelling results will then be used to produce a mechanistic model for the partitioning of components during drying. The project will involve Dr. Jim Jones of the Department of Chemical Engineering of Massey University in New Zealand working in collaboration with Dr. Andy Stapley and Prof. Chris Rielly at the Department of Chemical Engineering at Loughborough University for a period of seven months, as a Visiting Researcher. The project will study the spray drying of food-based suspension-emulsions containing small, but variable, amounts of thickeners and plasticisers (which alter the viscosity) and surfactants. Dr Jones will use the Fellowship to perform a set of experiments whereby feed composition and outlet temperature are varied, and the product materials (particularly surface composition) are analysed using a variety of characterization techniques available at Loughborough. He will collaborate with Dr Stapley in the design of the experiments and in the development of a mechanistic model, and they will both collaborate with Prof Rielly who will perform computational fluid dynamics (CFD) modelling. The CFD modelling will first be performed to calculate the flow fields within a whole spray dryer to assess the forces acting at the surfaces of droplets. This information will then be used as input to separate simulations which will model the circulating flow within drying drops. The information gained will help to assess whether recirculation within droplets helps or hinders partitioning. Once this is understood a mechanistic model for partitioning will be developed, and ultimately provide operational recommendations for manufacturers to make designer surfaces for powders.

食品粉末是商品产品，其构成全世界食品成分的重要类别。它们通常通过喷雾干燥方法生产，其中将溶液或悬浮液喷入室中并与热空气接触以干燥雾化的液滴并形成颗粒。这些商品产品以非常低的利润率制成，这使得通过改变其本体组成来改善这些粉末的性质在经济上是困难的。然而，对于许多性质（如粘性和润湿性），粉末的表面是重要的，因为它是与环境最直接相互作用的表面。拟议的访问研究员Jim Jones博士发现，含有脂肪的喷雾干燥粉末的表面组成可能会受到加工条件（主要是出口空气温度）和添加少量表面活性剂的影响。这可能提供了一种途径，通过这种途径，可以以相对适中的成本定制表面，从而为粉末提供附加值。本文所述的建议旨在更好地了解干燥过程中食品成分如何在粉末主体和表面之间分布（或分配）的机制，以及如何通过改变工艺条件和使用少量添加剂来影响这一点。这将通过实验和数学建模相结合的方法来实现。该模型将寻求估计液滴内的再循环流动的规模，这可能有助于或阻碍组分的分配。所有的实验和建模结果，然后将被用来产生一个机械模型的组件在干燥过程中的分区。该项目将涉及新西兰梅西大学化学工程系的Jim Jones博士与拉夫堡大学化学工程系的Andy Stapley博士和Chris Rielly教授合作，为期七个月，作为访问研究员。该项目将研究喷雾干燥食品基悬浮液-乳液含有少量，但可变量的增稠剂和增塑剂（改变粘度）和表面活性剂。琼斯博士将利用该奖学金进行一系列实验，其中进料成分和出口温度是不同的，并使用拉夫堡提供的各种表征技术分析产品材料（特别是表面成分）。他将与Stapley博士合作设计实验和开发机械模型，他们都将与Rielly教授合作，后者将进行计算流体动力学（CFD）建模。首先将进行CFD建模，以计算整个喷雾干燥器内的流场，以评估作用在液滴表面的力。然后，这些信息将被用作单独模拟的输入，这些模拟将模拟干燥液滴内的循环流。所获得的信息将有助于评估液滴内的再循环是否有助于或阻碍分配。一旦理解了这一点，将开发一个分区的机械模型，并最终为制造商提供操作建议，使设计师的表面粉末。