Drying kinetics and viscoelastic properties of concentrated thin films as a model system for spray drying

E.M. Both, S.M.B. Tersteeg, R.M. Boom, M.A.I. Schutyser*

*Corresponding author for this work

Research output: Contribution to journalArticleAcademicpeer-review

Abstract

Controlling the development of the particle morphology during spray drying is of large importance to obtain high quality powders. During drying of skin-forming materials it is still unknown how the rheological properties of the skin develop as a function of time, moisture content and temperature. We here studied films prepared from whey protein – maltodextrin mixtures as a model system for spray drying. The rheological properties were assessed by oscillatory shear measurements at relevant high dry matter contents (66–82 w/w%). During drying, the films high in whey protein became brittle and had slower evaporation compared to films high in maltodextrin. Rheological analysis showed that for whey protein rich systems (with higher ratio than 25:75 WP:MD) the films were in structural arrest at the dry matter contents measured. Maltodextrin films on the other hand showed typical viscoelastic polymer behavior, although as little as 1% addition of whey protein altered its viscoelastic properties drastically. The viscoelastic properties could be related to vacuole formation during single droplet drying: samples that undergo structural arrest at a lower dry matter content (high in whey protein), form less and larger vacuoles compared to samples that undergo structural arrest only at high concentration (high in maltodextrin).

Original languageEnglish
Article number124075
JournalColloids and Surfaces A: Physicochemical and Engineering Aspects
Volume585
DOIs
Publication statusPublished - 20 Jan 2020

Fingerprint

Spray drying
drying
sprayers
Drying
proteins
Proteins
Thin films
Kinetics
kinetics
thin films
Skin
Powders
moisture content
Polymers
Evaporation
Moisture
evaporation
shear
maltodextrin
polymers

Keywords

  • Maltodextrin
  • Morphology
  • Rheology
  • Structural arrest
  • Whey protein

Cite this

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title = "Drying kinetics and viscoelastic properties of concentrated thin films as a model system for spray drying",
abstract = "Controlling the development of the particle morphology during spray drying is of large importance to obtain high quality powders. During drying of skin-forming materials it is still unknown how the rheological properties of the skin develop as a function of time, moisture content and temperature. We here studied films prepared from whey protein – maltodextrin mixtures as a model system for spray drying. The rheological properties were assessed by oscillatory shear measurements at relevant high dry matter contents (66–82 w/w{\%}). During drying, the films high in whey protein became brittle and had slower evaporation compared to films high in maltodextrin. Rheological analysis showed that for whey protein rich systems (with higher ratio than 25:75 WP:MD) the films were in structural arrest at the dry matter contents measured. Maltodextrin films on the other hand showed typical viscoelastic polymer behavior, although as little as 1{\%} addition of whey protein altered its viscoelastic properties drastically. The viscoelastic properties could be related to vacuole formation during single droplet drying: samples that undergo structural arrest at a lower dry matter content (high in whey protein), form less and larger vacuoles compared to samples that undergo structural arrest only at high concentration (high in maltodextrin).",
keywords = "Maltodextrin, Morphology, Rheology, Structural arrest, Whey protein",
author = "E.M. Both and S.M.B. Tersteeg and R.M. Boom and M.A.I. Schutyser",
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T1 - Drying kinetics and viscoelastic properties of concentrated thin films as a model system for spray drying

AU - Both, E.M.

AU - Tersteeg, S.M.B.

AU - Boom, R.M.

AU - Schutyser, M.A.I.

PY - 2020/1/20

Y1 - 2020/1/20

N2 - Controlling the development of the particle morphology during spray drying is of large importance to obtain high quality powders. During drying of skin-forming materials it is still unknown how the rheological properties of the skin develop as a function of time, moisture content and temperature. We here studied films prepared from whey protein – maltodextrin mixtures as a model system for spray drying. The rheological properties were assessed by oscillatory shear measurements at relevant high dry matter contents (66–82 w/w%). During drying, the films high in whey protein became brittle and had slower evaporation compared to films high in maltodextrin. Rheological analysis showed that for whey protein rich systems (with higher ratio than 25:75 WP:MD) the films were in structural arrest at the dry matter contents measured. Maltodextrin films on the other hand showed typical viscoelastic polymer behavior, although as little as 1% addition of whey protein altered its viscoelastic properties drastically. The viscoelastic properties could be related to vacuole formation during single droplet drying: samples that undergo structural arrest at a lower dry matter content (high in whey protein), form less and larger vacuoles compared to samples that undergo structural arrest only at high concentration (high in maltodextrin).

AB - Controlling the development of the particle morphology during spray drying is of large importance to obtain high quality powders. During drying of skin-forming materials it is still unknown how the rheological properties of the skin develop as a function of time, moisture content and temperature. We here studied films prepared from whey protein – maltodextrin mixtures as a model system for spray drying. The rheological properties were assessed by oscillatory shear measurements at relevant high dry matter contents (66–82 w/w%). During drying, the films high in whey protein became brittle and had slower evaporation compared to films high in maltodextrin. Rheological analysis showed that for whey protein rich systems (with higher ratio than 25:75 WP:MD) the films were in structural arrest at the dry matter contents measured. Maltodextrin films on the other hand showed typical viscoelastic polymer behavior, although as little as 1% addition of whey protein altered its viscoelastic properties drastically. The viscoelastic properties could be related to vacuole formation during single droplet drying: samples that undergo structural arrest at a lower dry matter content (high in whey protein), form less and larger vacuoles compared to samples that undergo structural arrest only at high concentration (high in maltodextrin).

KW - Maltodextrin

KW - Morphology

KW - Rheology

KW - Structural arrest

KW - Whey protein

U2 - 10.1016/j.colsurfa.2019.124075

DO - 10.1016/j.colsurfa.2019.124075

M3 - Article

VL - 585

JO - Colloids and Surfaces. A: Physicochemical and Engineering Aspects

JF - Colloids and Surfaces. A: Physicochemical and Engineering Aspects

SN - 0927-7757

M1 - 124075

ER -