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Evaluation of Degree of Collapse and Its Relationship with Retention of Organic Volatiles in Freeze-Dried Dextrin Matrices
Industrial & Engineering Chemistry Research ( IF 3.8 ) Pub Date : 2020-09-02 , DOI: 10.1021/acs.iecr.0c03394 Kyuya Nakagawa 1 , Shinri Tamiya 2 , Takaaki Ochiai 3
Industrial & Engineering Chemistry Research ( IF 3.8 ) Pub Date : 2020-09-02 , DOI: 10.1021/acs.iecr.0c03394 Kyuya Nakagawa 1 , Shinri Tamiya 2 , Takaaki Ochiai 3
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Dextrin solutions with organic volatiles (straight-chain fatty alcohols: C1–C10 and straight-chain ethyl esters: C2–C10) were freeze-dried under the conditions of controlled heating and vapor transfer. During drying, the products were heated by radiative heating. Vapor transfer from the dryer was controlled by adjusting the orifice between the drying chamber and condenser. Collapse and/or microcollapse formation in the freeze-dried products was dependent on the combination of the employed drying conditions. The degree of collapse was evaluated by analyzing X-ray-computed tomography images. We observed that the degree of collapse is correlated to the characteristics of the freeze-dried products, such as their crystallinity, dissolution ability, and retention of organic volatiles. Retention, in turn, was dependent on the type of volatiles and was significantly affected by the processing conditions. A high loss of volatiles was observed under the freeze-drying conditions that led to a high degree of collapse. Furthermore, we demonstrated that the degree of collapse in dextrin matrices could be evaluated by a simple compression test on the powders obtained by grinding the freeze-dried products.
中文翻译：
冻干糊精基质中崩解程度的评估及其与有机挥发物保留的关系
将带有有机挥发物（直链脂肪醇：C1-C10和直链乙酯：C2-C10）的糊精溶液在受控的加热和蒸汽转移条件下冷冻干燥。在干燥过程中，通过辐射加热将产物加热。通过调节干燥室和冷凝器之间的孔口，可以控制从干燥机中排出的蒸汽。冷冻干燥产物中的塌陷和/或微塌陷的形成取决于所采用的干燥条件的组合。通过分析X射线断层摄影图像评价塌陷程度。我们观察到崩解的程度与冷冻干燥产品的特性有关，例如其结晶度，溶解能力和有机挥发物的保留。保留，反过来，取决于挥发物的类型，并且受加工条件的影响很大。在冷冻干燥条件下观察到挥发物的大量流失，导致高度崩解。此外，我们证明了糊精基质中的崩解程度可以通过对冷冻干燥产品进行研磨而获得的粉末进行简单的压缩试验来评估。
更新日期：2020-10-07
中文翻译：
冻干糊精基质中崩解程度的评估及其与有机挥发物保留的关系
将带有有机挥发物（直链脂肪醇：C1-C10和直链乙酯：C2-C10）的糊精溶液在受控的加热和蒸汽转移条件下冷冻干燥。在干燥过程中，通过辐射加热将产物加热。通过调节干燥室和冷凝器之间的孔口，可以控制从干燥机中排出的蒸汽。冷冻干燥产物中的塌陷和/或微塌陷的形成取决于所采用的干燥条件的组合。通过分析X射线断层摄影图像评价塌陷程度。我们观察到崩解的程度与冷冻干燥产品的特性有关，例如其结晶度，溶解能力和有机挥发物的保留。保留，反过来，取决于挥发物的类型，并且受加工条件的影响很大。在冷冻干燥条件下观察到挥发物的大量流失，导致高度崩解。此外，我们证明了糊精基质中的崩解程度可以通过对冷冻干燥产品进行研磨而获得的粉末进行简单的压缩试验来评估。
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