Vacuum spray-drying for heat sensitive formulations
(2025) KLGM06 20251Food Technology and Nutrition (M.Sc.)
- Abstract
- Vacuum spray drying (VSD) is a promising low-temperature drying technique for processing heat-sensitive materials such as probiotic carriers. This study systematically evaluated the influence of chamber pressure, inlet temperature, solid concentration, and sucrose-to-maltodextrin formulation ratios on powder characteristics using a YC-2000 vacuum spray dryer. Results showed that lower chamber pressures resulted in reduced outlet temperatures and promoted the formation of larger particles with vacuole structures. Increasing the inlet temperature at a fixed chamber pressure of 81.3kPa improved drying efficiency, decreasing both moisture content and water activity. While higher maltodextrin concentrations led to greater particle shrinkage and... (More)
- Vacuum spray drying (VSD) is a promising low-temperature drying technique for processing heat-sensitive materials such as probiotic carriers. This study systematically evaluated the influence of chamber pressure, inlet temperature, solid concentration, and sucrose-to-maltodextrin formulation ratios on powder characteristics using a YC-2000 vacuum spray dryer. Results showed that lower chamber pressures resulted in reduced outlet temperatures and promoted the formation of larger particles with vacuole structures. Increasing the inlet temperature at a fixed chamber pressure of 81.3kPa improved drying efficiency, decreasing both moisture content and water activity. While higher maltodextrin concentrations led to greater particle shrinkage and residual moisture content, sucrose-rich formulations (≥70% sucrose in solids) produced smoother, drier particles. Several sucrose–maltodextrin powders achieved moisture content below 4% and Aw near 0.1, meeting the critical probiotic stability threshold. These findings suggest that optimized sucrose–maltodextrin formulations via vacuum spray drying can produce powders potentially suitable for encapsulating heat-sensitive bioactive. (Less)
- Popular Abstract
- Due to its rapid and efficient nature, spray drying is widely used in the food and pharmaceutical industries to produce powders that are easy to store and transport. However, when dealing with heat-sensitive samples or materials with low glass transition temperatures, the high temperatures typically used in the process can lead to the degradation of active components or cause the sample to become sticky, preventing the formation of dry powders.
To address this problem, vacuum spray drying has been proposed and studied. By lowering the air pressure, this method allows liquids to dry at much lower temperatures, helping to preserve delicate materials. This helps better preserve sensitive compounds during the drying process.
As part of the... (More) - Due to its rapid and efficient nature, spray drying is widely used in the food and pharmaceutical industries to produce powders that are easy to store and transport. However, when dealing with heat-sensitive samples or materials with low glass transition temperatures, the high temperatures typically used in the process can lead to the degradation of active components or cause the sample to become sticky, preventing the formation of dry powders.
To address this problem, vacuum spray drying has been proposed and studied. By lowering the air pressure, this method allows liquids to dry at much lower temperatures, helping to preserve delicate materials. This helps better preserve sensitive compounds during the drying process.
As part of the project, a thorough equipment study of the YC-2000 vacuum spray dryer was carried out to understand the future usability of the equipment. Through adjustment of parameters like air pressure and inlet temperature, an operation guide for the machine was developed to support future users.
In the experimental phase, powders were produced from different mixtures of sucrose (table sugar) and maltodextrin (a starch-based sugar). The results showed that adding more sucrose helped form larger, drier, and more rounded particles, which is ideal for encapsulating sensitive substances such as probiotics. However, higher sucrose levels also lowered the powder's glass transition temperature (Tg) and increased water activity—so finding the right balance in the formulation was critical.
Although probiotics were not used directly in this study, the findings could help lay the foundation for the development of safer, more stable spray-dried powders for food and health applications. (Less)
Please use this url to cite or link to this publication:
http://lup.lub.lu.se/student-papers/record/9191743
- author
- Yang, Wenyan LU
- supervisor
-
- Anna Fureby LU
- organization
- course
- KLGM06 20251
- year
- 2025
- type
- H2 - Master's Degree (Two Years)
- subject
- keywords
- Vacuum spray drying, Heat-sensitive formulation, sucrose, maltodextrin, pharmaceutical formulation
- language
- English
- id
- 9191743
- date added to LUP
- 2025-06-02 10:39:35
- date last changed
- 2025-06-02 10:39:35
@misc{9191743,
abstract = {{Vacuum spray drying (VSD) is a promising low-temperature drying technique for processing heat-sensitive materials such as probiotic carriers. This study systematically evaluated the influence of chamber pressure, inlet temperature, solid concentration, and sucrose-to-maltodextrin formulation ratios on powder characteristics using a YC-2000 vacuum spray dryer. Results showed that lower chamber pressures resulted in reduced outlet temperatures and promoted the formation of larger particles with vacuole structures. Increasing the inlet temperature at a fixed chamber pressure of 81.3kPa improved drying efficiency, decreasing both moisture content and water activity. While higher maltodextrin concentrations led to greater particle shrinkage and residual moisture content, sucrose-rich formulations (≥70% sucrose in solids) produced smoother, drier particles. Several sucrose–maltodextrin powders achieved moisture content below 4% and Aw near 0.1, meeting the critical probiotic stability threshold. These findings suggest that optimized sucrose–maltodextrin formulations via vacuum spray drying can produce powders potentially suitable for encapsulating heat-sensitive bioactive.}},
author = {{Yang, Wenyan}},
language = {{eng}},
note = {{Student Paper}},
title = {{Vacuum spray-drying for heat sensitive formulations}},
year = {{2025}},
}