Stickiness and glass transition of specialized nutrition powders produced using spray drying: Role of moisture and composition on powder stickiness and glass transition

Asiman Dash

Onderzoeksoutput: ScriptieEngD Thesis

Samenvatting

Danone, a worldwide market leader in specialised nutritional products, makes extensive use of spray dryers to produce a majority of their specialised nutrition portfolio. Preventing powder stickiness during the spray drying process has been one of the main operational challenges that Danone invests a significant amount of resources in. Stickiness causes build-up of powders inside the dryer. This results in not only process downtime to deal with blockages but also loss of product quality. Due to the stringent quality requirements of specialised nutritional products coupled with Danone’s sustainability oriented culture, development of a practical solution to mitigate powder stickiness is a key point of focus for the Spray Drying team at Danone Research and Innovation.
Research is focussed on building predictive capability of when different powders will turn sticky based on the powder composition and the operating conditions of the spray dryer. Glass transition, a phenomena of reversible change of amorphous materials such as lactose, forms the basis of predicting stickiness. Stickiness and glass transition are both complex phenomenon. Multiple factors such as the macro composition, moisture, temperature, measurement principle etc. can influence both phenomenon. Interaction effects also exist between the various factors. To build a reliable understanding of stickiness and glass transition behaviour, Danone has developed a fluidiser set up and has also invested in lab scale equipment for Differential Scanning Calorimetry (DSC) and Dynamic Vapor Sorption (DVS).
In this research project a methodology to identify and assess the compositional drivers for gaps between glass transition and stickiness has been designed. Glass transition, characterised as glass transition temperature (Tg), was experimentally determined by DSC at three distinct powder moisture values for 17 base powders. Using DVS, a link in powder moisture was established between previously conducted fluidiser experiments for the same powders with the powder moisture used in DSC measurements. A novel approach that allows for their quantitative evaluation of observed Tg and stickiness behaviour is proposed.
Experimental investigation was also conducted to better understand different aspects associated with measuring Tg with DSC. Investigation into the current approaches for powder conditioning and moisture measurements highlighted the challenges with them, how these challenges could potentially impact Tg measurements and the need to identify more robust approaches. The need to adapt the DSC operation for high moisture samples was identified and investigated. Lab scale freeze drying was investigated to understand the role of drying processes on Tg.
The findings of this project provide a platform to evaluate the role of composition on Tg, stickiness & the difference between the two phenomenon for future projects at Danone.
Originele taal-2Engels
Begeleider(s)/adviseur
  • Tuinier, Remco, Begeleider
  • de Boeff, Frank, Begeleider
  • van Dijke, Koen, Externe begeleider, Externe Persoon
  • Schröder, Jewe, Externe begeleider, Externe Persoon
Plaats van publicatieEindhoven
Uitgever
StatusGepubliceerd - 19 jun. 2024

Bibliografische nota

EngD thesis. - Confidential.

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