Revealing how maltodextrin-containing droplets dry using optical coherence tomography

Revealing how maltodextrin-containing droplets dry using optical coherence tomography

Sewalt, E.J.G. (TU Delft ChemE/Product and Process Engineering)
Kalkman, J. (TU Delft ImPhys/Computational Imaging)
van Ommen, J.R. (TU Delft ChemE/Product and Process Engineering)
Meesters, G.M.H. (TU Delft ChemE/Product and Process Engineering)
van Steijn, V. (TU Delft ChemE/Product and Process Engineering)

2022

Properties of powders produced from drying solute-containing droplets arise from the dynamic redistribution of solute during drying. While insights on the dynamic redistribution are instrumental for the rational design of powders and for the optimized operation of equipment such as spray dryers, experimental techniques that allow measuring the spatio-temporal concentration of solute in drying droplets are scarce. In this work, we explore and demonstrate the use of optical coherence tomography (OCT) to measure the spatio-temporal concentration of solute in drying droplets and the development of a solidifying shell at the liquid-air interface, using aqueous droplets of maltodextrin as a model system. This work provides a solid foundation for the use of OCT to quantify the dynamic redistribution of solute and link it to the development of the morphology of the produced particles and agglomerates.

Component reorganization during drying
Drying droplet
Optical coherence tomography
Particle morphology
Single droplet drying
Spray drying
Stickiness

http://resolver.tudelft.nl/uuid:c1400999-1a0a-47ee-8652-30c7152ea0c3

https://doi.org/10.1016/j.foodres.2022.111049

0963-9969

Food Research International, 157

Institutional Repository

journal article

© 2022 E.J.G. Sewalt, J. Kalkman, J.R. van Ommen, G.M.H. Meesters, V. van Steijn