INFLUENCE OF MALTODEXTRIN AS A STRUCTURAL ADDITIVE ON THE PROCESS OF DRYING DROPS OF PHOSPHOLIPID SUSPENSIONS


  • T.Y. Turchina Institute of Engineering Thermophysics, National Academy of Sciences of Ukraine, 2а, Zhelyabova str., Kyiv, 03680, Ukraine
  • E.K. Zhukotskiy Institute of Engineering Thermophysics, National Academy of Sciences of Ukraine, 2а, Zhelyabova str., Kyiv, 03680, Ukraine
  • L. Y. Avdeeva Institute of Engineering Thermophysics, National Academy of Sciences of Ukraine, 2а, Zhelyabova str., Kyiv, 03680, Ukraine
  • A.A. Makarenko Institute of Engineering Thermophysics, National Academy of Sciences of Ukraine, 2а, Zhelyabova str., Kyiv, 03680, Ukraine
Keywords: drop, drying, thermogram, film, emulsion of phospholipids, maltodextrin, thermoplasticity

Abstract

Emulsions with phospholipid nanostructures are heterogeneous disperse systems, which, when dried, show thermoplastic and adhesion properties. Improvement of their structure-forming and conducting properties in spray drying requires the use of structuring additives.

The purpose of the work was to investigate the effect of maltodextrin on the process of heat transfer by drying single droplets of emulsions with phospholipid nanostructures in order to determine the rationale heat-engineering parameters of powder form production.

Emulsions with phospholipid nanostructures and maltodextrin in different proportions of solids from 10% to 40% were investigated on the system of "drop-vapor-gas medium" in the stream of heated heat-carrier. The processes of forming, structuring and deformation changes of droplets during drying, the manifestation of thermoplastic and adhesion properties of dried particles under the influence of high temperatures and cooling were studied.

It was established that with the content of dry matter of 20-30% and the ratio of lecithin and maltodextrin-trine as 1: 1, it is achieved by reducing the drying time of droplets of emulsions with phospholipid nanostructure-ram by 25-30%, and the strengthening of the structure of dried particles is provided by cooling them. References9, figures 3.

References

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7. Patent UA No. 104400 / [Method for obtaining a dry liposomal preparation] / Dolinsky AA, Sharkova N.O., Avdeyeva L.Yu., Zhukotsky E.K., Turchina T.Ya., Tkachenko O.N. Published on January 27, 2014. B. No. 2 (in Ukr)
8. Turchina T.Ya., Zhukotsky E.K. [Investigation of the influence of structuring processes on the efficiency of dewatering of complex colloidal systems by a method of sawing ]/ Promyshlennaya teplotekhnika [Industrial heat engineering], 2014. Т.36, №5. P.27-33 (in Ukr)
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Published
2018-12-14
How to Cite
Turchina, T., Zhukotskiy, E., Avdeeva, L. Y., & Makarenko, A. (2018). INFLUENCE OF MALTODEXTRIN AS A STRUCTURAL ADDITIVE ON THE PROCESS OF DRYING DROPS OF PHOSPHOLIPID SUSPENSIONS. Thermophysics and Thermal Power Engineering, 40(4), 19-24. https://doi.org/https://doi.org/10.31472/ihe.4.2018.03
Section
Heat and Mass Transfer Processes and Equipment, Theory and Practice of Drying