Thesis-2008-Anandharamakrishnan.pdf (45.63 MB)
Experimental and computational fluid dynamics studies on spray-freeze-drying and spray-drying of proteins
thesis
posted on 2011-02-17, 14:46 authored by C. AnandharamakrishnanThis thesis presents an experimental and computational fluid dynamics (CFD) study
of spray-drying, spray-freezing and spray-freeze-drying of whey proteins. The
effects of varying feed concentration (20 - 40% w/v) and outlet temperature (600 -
120 degrees Celcius) on whey protein denaturation (determined by DSC) and solubility at pH 4.6
(by Kjeldhal and RP-HPLC methods) have been investigated in a pilot-scale cocurrent
spray dryer. The study confirms that low outlet gas temperatures (60 and
80 degrees Celcius) produce the lowest amount of denaturation, with almost complete
denaturation observed at 120 degrees Celcius. Slightly more denaturation was found with a 40%
feed concentration. A reversed phase HPLC technique has been applied to
measure the loss of solubility of a-lactalbumin and P-lactoglobulin. Significantly
higher losses in solubility were observed for P-lactoglobulin compared to alactalburnin.
Increasing the feed concentratioq at higher outlet temperatures also
caused noticeable increases in insolubility. The reversed phase HPLC results were
consistent with those obtained from total protein nitrogen content (Kjeldhal)
analyses. This comparative study suggests that the protein solubility can also be
calculated from RP-HPLC technique.
Spray-freeze drying is an alternative approach to spray drying, which is less likely to
cause protein denaturation and loss of solubility. Conventional freeze-drying
involves high capital and operating costs, due to the low temperatures, high vacuum
and very long drying times. One solution to this problem is to reduce the dimensions
of the material being dried. This is the basis of the spray-freeze-drying technique,
involving atomisation of a liquid to form droplets, freezing the droplets and subliming
off the ice at low temperature and atmospheric pressure in a fluidised bed. However, the quantities of gas required for atmospheric freeze-drying are prohibitively
expensive. A pilot-scale spray-freeze-drying process was investigated, in which
fluidisation was performed at sub-atmospheric pressures, allowing rapid freezedrying (in about one hour) but using much less gas. This was demonstrated using
whey protein which yields a product with a highly porous structure, with little loss of
protein solubility. This process has potential to produce high-value-added food and
pharmaceutical products more quickly and cheaply than is currently possible by
commercial vacuum freeze-drying processes.
CFD simulations were developed for short and tall form spray-dryers to study the
particle velocity, temperature and residence time during drying. These simulation
results agreed well with the published experimental data. The tall-form spray dryer
model predictions showed that more particles impact on the cylindrical wall position
and this may affect the protein denaturation and solubility. This study suggests that
a short form dryer with a bottom outlet is more suitable for drying of proteins.
Similarly, a CFD simulation for the spray-freezing operation was developed to study
the gas flow pattern and particle trajectories and histories. This CFD model also
includes the latent heat effects during the phase change. The simulation predictions
agreed reasonably well with the experimental results. A comparison of simulations
for a solid and a hollow cone spray suggested that the latter yields lower particle
temperatures with low particle collection efficiency. A modified chamber geometry
was proposed and the simulation showed that the new design could achieve higher
particle collection efficiencies.
History
School
- Aeronautical, Automotive, Chemical and Materials Engineering
Department
- Chemical Engineering
Publisher
© C. AnandharamaskrishnanPublication date
2008Notes
A Doctoral Thesis. Submitted in partial fulfillment of the requirements for the award of Doctor of Philosophy of Loughborough University.EThOS Persistent ID
uk.bl.ethos.500370Language
- en