naa a22 4500 510726178 CHVBK 20180411082936.0 cr unu---uuuuu 180411e20130401xx s 000 0 eng 10.1007/s11947-011-0767-4 doi (NATIONALLICENCE)springer-10.1007/s11947-011-0767-4 Mimicking Spray Drying by Drying of Single Droplets Deposited on a Flat Surface [Elektronische Daten] [Jimmy Perdana, Martijn Fox, Maarten Schutyser, Remko Boom] The inactivation of bioactive ingredients during spray drying is often matrix specific. Therefore, the design of new processes or the optimisation of existing spray drying processes is usually highly product specific and requires numerous experiments. Rapid experimentation methods that facilitate fast data generation are therefore desired. A novel method for drying single droplets to mimic spray drying is proposed. The approach involves droplet deposition on a hydrophobic flat surface followed by controlled drying. A heat and mass transfer model is applied to predict the drying history of the single droplets. The approach is successfully evaluated through studying the inactivation of β-galactosidase during drying. The heat and mass transfer model supplemented with inactivation kinetics provided reasonable prediction of the residual enzyme activity after drying. In addition, the inactivation kinetics could be directly extracted from single droplet experiments rather than using the kinetics from separate heating experiments. Finally, it was demonstrated that the inactivation kinetics found with the single-drop experiments could satisfactorily predict the residual activity of β-galactosidase dried with a laboratory-scale spray dryer. The Author(s), 2012 Enzyme nationallicence Temperature nationallicence Moisture content nationallicence Inactivation kinetics nationallicence Spray drying nationallicence Single droplet nationallicence Perdana Jimmy Food Process Engineering Group, Wageningen UR, P.O. Box 8129, 6700 EV, Wageningen, The Netherlands aut Fox Martijn NIZO Food Research, P.O. Box 20, 6710 BA, Ede, The Netherlands aut Schutyser Maarten Food Process Engineering Group, Wageningen UR, P.O. Box 8129, 6700 EV, Wageningen, The Netherlands aut Boom Remko Food Process Engineering Group, Wageningen UR, P.O. Box 8129, 6700 EV, Wageningen, The Netherlands aut Food and Bioprocess Technology Springer-Verlag 6/4(2013-04-01), 964-977 1935-5130 6:4<964 2013 6 11947 https://doi.org/10.1007/s11947-011-0767-4 text/html Onlinezugriff via DOI 1 research-article jats NATIONALLICENCE 856 40 https://doi.org/10.1007/s11947-011-0767-4 text/html Onlinezugriff via DOI NATIONALLICENCE 700 1- Perdana Jimmy Food Process Engineering Group, Wageningen UR, P.O. Box 8129, 6700 EV, Wageningen, The Netherlands aut NATIONALLICENCE 700 1- Fox Martijn NIZO Food Research, P.O. Box 20, 6710 BA, Ede, The Netherlands aut NATIONALLICENCE 700 1- Schutyser Maarten Food Process Engineering Group, Wageningen UR, P.O. Box 8129, 6700 EV, Wageningen, The Netherlands aut NATIONALLICENCE 700 1- Boom Remko Food Process Engineering Group, Wageningen UR, P.O. Box 8129, 6700 EV, Wageningen, The Netherlands aut NATIONALLICENCE 773 0- Food and Bioprocess Technology Springer-Verlag 6/4(2013-04-01), 964-977 1935-5130 6:4<964 2013 6 11947 Metadata rights reserved Springer special CC-BY-NC licence nationallicence BK010053 XK010053 XK010000 NATIONALLICENCE NATIONALLICENCE NL-springer