SBIR Phase II: No Heat Spray Drying Technology

本小型企业创新研究二期项目？没有热喷雾干燥？通过消除热量的使用，从根本上改变了喷雾干燥液体到粉末的过程。通常，液体乳液由高价值的液体成分组成，该成分用载体系统乳化，该载体系统在干燥时以粉末形式捕获液体成分。高温喷雾干燥仍然是干燥许多热敏性材料的首选方法，如食品，化学品，益生菌，药品，以及许多其他需要生产自由流动粉末的应用。目前的喷雾干燥过程使用加热到华氏400度的空气将液体干燥成粉末。将敏感的挥发性液体成分暴露在高温下会导致分子降解，从而对性能产生负面影响。通过消除热量的使用，最终结果是在产品质量，溶解度，稳定性和整体性能方面显着改善了粉末。我们的研究将集中在改进我们的专利技术，通过优化干燥机和雾化发展。这项研究应该产生一种创新的、商业上可行的？不热吗?喷雾干燥技术具有制造大量粉状产品的能力。该项目的广泛影响/商业潜力涵盖食品饮料、化学品、药品、婴儿配方奶粉、咖啡、维生素和许多其他需要生产自由流动粉末成分的细分市场。面临的挑战是：如何在将液体转化为粉末的过程中消除热量。通过在制造过程中消除热量的使用，我们创造了显着改进的粉末产品。我们的工艺更经济，提供的产品具有更长的保质期，更好的封装和提高溶解性。我们的技术有几个社会效益，包括减少能源消耗和防止挥发性成分蒸发到大气中。我们的技术可能会影响药物的生物利用度，减小片剂大小，提供稳定的Omega - 3成分，并改善奶粉。我们才刚刚开始探索我们革命性工艺技术的潜在应用

This Small Business Innovation Research Phase II Project of ?No Heat Spray Drying? fundamentally changes the process of spray drying liquids to powders by eliminating the use of heat. Typically, a liquid emulsion consists of a high value liquid ingredient that is emulsified with a carrier system that when dried captures the liquid ingredient in a powdered form. High temperature spray drying remains the preferred method of drying many thermally sensitive materials such as foods, chemicals, probiotics, pharmaceuticals, and in many other applications where the production of a free-flowing powder is required. The current spray drying process employs air heated up to 400° Fahrenheit to dry the liquid into a powder. Exposing sensitive, volatile liquid ingredients to high temperatures causes molecular degradation that negatively impacts performance. By eliminating the use of heat the end result is a significantly improved powder in terms of product quality, solubility, stability and overall performance. Our research will be focused on improving our proprietary technology through dryer optimization and atomization development. This research should yield an innovative, commercially viable ?no heat? spray drying technology with the ability to manufacture significant amounts of powdered products.The broader impact/commercial potential of this project spans markets including food & beverage, chemicals, pharmaceuticals, infant formula, coffee, vitamins and numerous other segments where the production of a free flowing powder ingredient is desired. The challenge: how to eliminate the use of heat in converting liquids to powders. By eliminating the use of heat in the manufacturing process, we create significantly improved powder products. Our process is more economical, delivers products with longer shelf life, better encapsulation and improves solubility. Our technology has several societal benefits including decreasing energy consumption and preventing the evaporation of volatile ingredients into the atmosphere. Our technology may be able impact the bioavailability of drugs, decrease tablet sizes, deliver stable Omega 3 ingredients and improve dried milk powder. We are only beginning to explore the potential applications of our revolutionary process technology