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Breakup and Coalescence of Oil Droplets in Protein-Stabilized Emulsions During the Atomization and the Drying Step of a Spray Drying Process

Taboada, Martha L.; Chutani, Doll; Karbstein, Heike P.; Gaukel, Volker

The goal of this study was to investigate the changes in oil droplet size in whey protein–stabilized emulsions during the atomization and the subsequent drying step of a spray drying process. For this purpose, experiments were performed in an atomization rig and a pilot spray dryer with two commercial pressure swirl atomizers. By comparing the oil droplet size before atomization, after atomization, and after spray drying, the changes in oil droplet size during each process step were quantified. The effect of oil droplet breakup during atomization was isolated by atomizing emulsions with 1 wt.% oil content and a protein to oil concentration ratio of 0.1. At 100 bar, the Sauter mean diameter of oil droplet size was reduced from 3.13 to 0.61 μm. Directly after breakup, coalescence of the oil droplets was observed for emulsions with a high oil content of 30 wt.%, leading to a droplet size after atomization of 1.15 μm. Increasing the protein to oil concentration ratio to 0.2 reduced coalescence during atomization and oil droplets with a mean diameter of 0.92 μm were obtained. Further coalescence was observed during the drying step: for an oil content of 30 wt.% and a protein to oil concentration ratio of 0.1 the mean droplet size increased to 1.77 μm. ... mehr

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Verlagsausgabe §
DOI: 10.5445/IR/1000130524
Veröffentlicht am 19.03.2021
Cover der Publikation
Zugehörige Institution(en) am KIT Institut für Bio- und Lebensmitteltechnik (BLT)
Publikationstyp Zeitschriftenaufsatz
Publikationsjahr 2021
Sprache Englisch
Identifikator ISSN: 1935-5130, 1935-5149
KITopen-ID: 1000130524
Erschienen in Food and Bioprocess Technology
Verlag Springer
Nachgewiesen in Scopus
Web of Science
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