Revolutionizing Spray Drying: An In‐Depth Analysis of Surface Stickiness Trends and the Role of Physicochemical Innovations in Boosting Productivity.
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| Title: | Revolutionizing Spray Drying: An In‐Depth Analysis of Surface Stickiness Trends and the Role of Physicochemical Innovations in Boosting Productivity. |
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| Authors: | Nik Abd Rahman, Nik Farhan Nazmi1 (AUTHOR), Zubairi, Saiful Irwan1 (AUTHOR) saiful-z@ukm.edu.my, Hashim, Haslaniza1 (AUTHOR) haslaniza@ukm.edu.my, Yaakob, Harisun2 (AUTHOR), Semeniuc, Cristina Anamaria (AUTHOR) |
| Source: | Journal of Food Quality. 10/12/2024, Vol. 2024, p1-19. 19p. |
| Subjects: | Glass transition temperature, Surface analysis, Food dehydration, Research personnel, Surface properties, Spray drying |
| Abstract: | Spray drying is a widely utilized method in the pharmaceutical, food, and chemical industries for producing powdered products. However, a recurring challenge in this process is the persistent issue of surface stickiness, which diminishes product quality and operational efficiency. This paper examines the current trend of surface stickiness in spray drying and explores physicochemical approaches to mitigate fouling and enhance overall productivity. The stickiness is often attributed to the formation of lumps on drying chamber surfaces, adversely affecting the final product's characteristics. The paper reviews existing literature on the causes and consequences of surface stickiness, emphasizing the need for innovative strategies to address this challenge. Promising solutions are emerging in the form of physicochemical approaches, involving the modification of drying chamber materials, applying different operational approaches, optimization of process parameters, and the introduction of drying aids. Researchers aim to alter the surface properties of drying chamber components, minimizing particle and wall deposition to prevent surface stickiness. The present review also delves into the impact of various physicochemical factors on spray drying performance, including temperature, airflow dynamics, and formulation composition. Understanding these factors is crucial for developing effective strategies to reduce fouling and enhance overall productivity in spray drying processes. This review sheds light on the prevalent issue of spray drying surface stickiness and underscores the significance of physicochemical approaches in overcoming this challenge. By addressing stickiness issues through innovative strategies, researchers and industry professionals can improve the efficiency and reliability of spray drying processes, ultimately elevating the quality of powdered products in pharmaceutical, food, and chemical manufacturing. [ABSTRACT FROM AUTHOR] |
| Copyright of Journal of Food Quality is the property of Wiley-Blackwell and its content may not be copied or emailed to multiple sites without the copyright holder's express written permission. Additionally, content may not be used with any artificial intelligence tools or machine learning technologies. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.) | |
| Database: | Engineering Source |
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| Header | DbId: egs DbLabel: Engineering Source An: 180231836 AccessLevel: 6 PubType: Academic Journal PubTypeId: academicJournal PreciseRelevancyScore: 0 |
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| Items | – Name: Title Label: Title Group: Ti Data: Revolutionizing Spray Drying: An In‐Depth Analysis of Surface Stickiness Trends and the Role of Physicochemical Innovations in Boosting Productivity. – Name: Author Label: Authors Group: Au Data: <searchLink fieldCode="AR" term="%22Nik+Abd+Rahman%2C+Nik+Farhan+Nazmi%22">Nik Abd Rahman, Nik Farhan Nazmi</searchLink><relatesTo>1</relatesTo> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22Zubairi%2C+Saiful+Irwan%22">Zubairi, Saiful Irwan</searchLink><relatesTo>1</relatesTo> (AUTHOR)<i> saiful-z@ukm.edu.my</i><br /><searchLink fieldCode="AR" term="%22Hashim%2C+Haslaniza%22">Hashim, Haslaniza</searchLink><relatesTo>1</relatesTo> (AUTHOR)<i> haslaniza@ukm.edu.my</i><br /><searchLink fieldCode="AR" term="%22Yaakob%2C+Harisun%22">Yaakob, Harisun</searchLink><relatesTo>2</relatesTo> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22Semeniuc%2C+Cristina+Anamaria%22">Semeniuc, Cristina Anamaria</searchLink> (AUTHOR) – Name: TitleSource Label: Source Group: Src Data: <searchLink fieldCode="JN" term="%22Journal+of+Food+Quality%22">Journal of Food Quality</searchLink>. 10/12/2024, Vol. 2024, p1-19. 19p. – Name: Subject Label: Subjects Group: Su Data: <searchLink fieldCode="DE" term="%22Glass+transition+temperature%22">Glass transition temperature</searchLink><br /><searchLink fieldCode="DE" term="%22Surface+analysis%22">Surface analysis</searchLink><br /><searchLink fieldCode="DE" term="%22Food+dehydration%22">Food dehydration</searchLink><br /><searchLink fieldCode="DE" term="%22Research+personnel%22">Research personnel</searchLink><br /><searchLink fieldCode="DE" term="%22Surface+properties%22">Surface properties</searchLink><br /><searchLink fieldCode="DE" term="%22Spray+drying%22">Spray drying</searchLink> – Name: Abstract Label: Abstract Group: Ab Data: Spray drying is a widely utilized method in the pharmaceutical, food, and chemical industries for producing powdered products. However, a recurring challenge in this process is the persistent issue of surface stickiness, which diminishes product quality and operational efficiency. This paper examines the current trend of surface stickiness in spray drying and explores physicochemical approaches to mitigate fouling and enhance overall productivity. The stickiness is often attributed to the formation of lumps on drying chamber surfaces, adversely affecting the final product's characteristics. The paper reviews existing literature on the causes and consequences of surface stickiness, emphasizing the need for innovative strategies to address this challenge. Promising solutions are emerging in the form of physicochemical approaches, involving the modification of drying chamber materials, applying different operational approaches, optimization of process parameters, and the introduction of drying aids. Researchers aim to alter the surface properties of drying chamber components, minimizing particle and wall deposition to prevent surface stickiness. The present review also delves into the impact of various physicochemical factors on spray drying performance, including temperature, airflow dynamics, and formulation composition. Understanding these factors is crucial for developing effective strategies to reduce fouling and enhance overall productivity in spray drying processes. This review sheds light on the prevalent issue of spray drying surface stickiness and underscores the significance of physicochemical approaches in overcoming this challenge. By addressing stickiness issues through innovative strategies, researchers and industry professionals can improve the efficiency and reliability of spray drying processes, ultimately elevating the quality of powdered products in pharmaceutical, food, and chemical manufacturing. [ABSTRACT FROM AUTHOR] – Name: AbstractSuppliedCopyright Label: Group: Ab Data: <i>Copyright of Journal of Food Quality is the property of Wiley-Blackwell and its content may not be copied or emailed to multiple sites without the copyright holder's express written permission. Additionally, content may not be used with any artificial intelligence tools or machine learning technologies. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract.</i> (Copyright applies to all Abstracts.) |
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| RecordInfo | BibRecord: BibEntity: Identifiers: – Type: doi Value: 10.1155/2024/8929464 Languages: – Code: eng Text: English PhysicalDescription: Pagination: PageCount: 19 StartPage: 1 Subjects: – SubjectFull: Glass transition temperature Type: general – SubjectFull: Surface analysis Type: general – SubjectFull: Food dehydration Type: general – SubjectFull: Research personnel Type: general – SubjectFull: Surface properties Type: general – SubjectFull: Spray drying Type: general Titles: – TitleFull: Revolutionizing Spray Drying: An In‐Depth Analysis of Surface Stickiness Trends and the Role of Physicochemical Innovations in Boosting Productivity. Type: main BibRelationships: HasContributorRelationships: – PersonEntity: Name: NameFull: Nik Abd Rahman, Nik Farhan Nazmi – PersonEntity: Name: NameFull: Zubairi, Saiful Irwan – PersonEntity: Name: NameFull: Hashim, Haslaniza – PersonEntity: Name: NameFull: Yaakob, Harisun – PersonEntity: Name: NameFull: Semeniuc, Cristina Anamaria IsPartOfRelationships: – BibEntity: Dates: – D: 12 M: 10 Text: 10/12/2024 Type: published Y: 2024 Identifiers: – Type: issn-print Value: 01469428 Numbering: – Type: volume Value: 2024 Titles: – TitleFull: Journal of Food Quality Type: main |
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