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The increasing interest in protein- and peptide-based oral pharmaceuticals has culminated in the first protein-based products for oral delivery becoming commercially available. This study investigates the compaction properties of proteins in binary mixtures with common excipients up to 30% (w/w) of particulate protein. Two model proteins, lysozyme and bovine serum albumin, were compacted with either microcrystalline cellulose, spray-dried lactose monohydrate, or calcium hydrogen phosphate dihydrate at two different compaction pressures. Compared to the compacted pure materials, a significant increase in the tensile strength of the compacts was observed for the binary blends containing lysozyme together with the brittle excipients. This could be attributed to the increased bonding forces between the particles in the blend compared to the pure materials. The use of bovine serum albumin with a larger particle size resulted in a decrease in tensile strength for all the compacts. The change in the tensile strength with an increasing protein content was non-linear for both proteins. This work highlights the importance of considering the particulate properties of protein powders and that protein-based compacts can be designed with similar principles as small-molecules in terms of their mechanical tablet properties.

The increasing interest in protein- and peptide-based oral pharmaceuticals has culminated in the first protein-based products for oral delivery becoming commercially available. This study investigates the compaction properties of proteins in binary mixtures with common excipients up to 30% (w/w) of particulate protein. Two model proteins, lysozyme and bovine serum albumin, were compacted with either microcrystalline cellulose, spray-dried lactose monohydrate, or calcium hydrogen phosphate dihydrate at two different compaction pressures. Compared to the compacted pure materials, a significant increase in the tensile strength of the compacts was observed for the binary blends containing lysozyme together with the brittle excipients. This could be attributed to the increased bonding forces between the particles in the blend compared to the pure materials. The use of bovine serum albumin with a larger particle size resulted in a decrease in tensile strength for all the compacts. The change in the tensile strength with an increasing protein content was non-linear for both proteins. This work highlights the importance of considering the particulate properties of protein powders and that protein-based compacts can be designed with similar principles as small-molecules in terms of their mechanical tablet properties.

Crucial for achieving premium agglomerated powder products through spray drying is that the primary particle morphology and the degree of agglomeration can be controlled. However, the costs of trial runs and the wide range of products properties complicate achieving this control of particle structure during spray drying. Single droplet drying approaches are employed to study the development of the primary particle morphology and the collision behavior of droplets under well-defined conditions. These studies shed light on the underlying mechanisms but have been related less often to realistic drying and especially agglomeration. This review focuses on the potential and limitations of single droplet drying approaches to unravel the evolution of primary particle morphology and nozzle-zone agglomeration phenomena during spray drying. We discuss advances in single droplet drying approaches and how to combine these with pilot-scale spray drying to obtain the desired particle structures.

[EN] The paper presents results of experiments of gas admixing foam spray drying of maltodextrin in co-current spray tower. Significant effect of feed foaming on particle sphericity, angle of repose, apparent and bulk density, Hausner ratio and porosity was found. Number of broken particles achieved 60 % for high foaming gas rate (GLR) and inlet air temperature due to particle overheating and bubble expansion. Analysis of the experiments results allowed to determine optimal range of operating conditions to reduce number of damaged particles, to around 15 % for the highest GLR and to minimize product degradation.

[EN] This study aims to determine the drying behavior of quince puree and as an adverse effect powdered sugar added quince puree with the addition of maltodextrin. The addition of powdered sugar increases the drying time and the total amount of energy and the same time slightly decreases the moisture content and water activity values. The color values and the properties on these values changed both with the addition of maltodextrin and powdered sugar. The density values, flow properties and reconstitution properties are significantly affected by the amount of maltodextrin in plain or powdered sugar added samples. Keywords: quince, freeze-drying, maltodextrin, powder properties

[EN] The paper presents results of experiments of gas admixing foam spray drying of maltodextrin in co-current spray tower. Significant effect of feed foaming on particle sphericity, angle of repose, apparent and bulk density, Hausner ratio and porosity was found. Number of broken particles achieved 60 % for high foaming gas rate (GLR) and inlet air temperature due to particle overheating and bubble expansion. Analysis of the experiments results allowed to determine optimal range of operating conditions to reduce number of damaged particles, to around 15 % for the highest GLR and to minimize product degradation.

[EN] The paper presents results of experiments of gas admixing foam spray drying of maltodextrin in co-current spray tower. Significant effect of feed foaming on particle sphericity, angle of repose, apparent and bulk density, Hausner ratio and porosity was found. Number of broken particles achieved 60 % for high foaming gas rate (GLR) and inlet air temperature due to particle overheating and bubble expansion. Analysis of the experiments results allowed to determine optimal range of operating conditions to reduce number of damaged particles, to around 15 % for the highest GLR and to minimize product degradation.

[EN] This study aims to determine the drying behavior of quince puree and as an adverse effect powdered sugar added quince puree with the addition of maltodextrin. The addition of powdered sugar increases the drying time and the total amount of energy and the same time slightly decreases the moisture content and water activity values. The color values and the properties on these values changed both with the addition of maltodextrin and powdered sugar. The density values, flow properties and reconstitution properties are significantly affected by the amount of maltodextrin in plain or powdered sugar added samples. Keywords: quince, freeze-drying, maltodextrin, powder properties

[EN] This study aims to determine the drying behavior of quince puree and as an adverse effect powdered sugar added quince puree with the addition of maltodextrin. The addition of powdered sugar increases the drying time and the total amount of energy and the same time slightly decreases the moisture content and water activity values. The color values and the properties on these values changed both with the addition of maltodextrin and powdered sugar. The density values, flow properties and reconstitution properties are significantly affected by the amount of maltodextrin in plain or powdered sugar added samples. Keywords: quince, freeze-drying, maltodextrin, powder properties

[EN] The paper presents results of experiments of gas admixing foam spray drying of maltodextrin in co-current spray tower. Significant effect of feed foaming on particle sphericity, angle of repose, apparent and bulk density, Hausner ratio and porosity was found. Number of broken particles achieved 60 % for high foaming gas rate (GLR) and inlet air temperature due to particle overheating and bubble expansion. Analysis of the experiments results allowed to determine optimal range of operating conditions to reduce number of damaged particles, to around 15 % for the highest GLR and to minimize product degradation.

[EN] The paper presents results of experiments of gas admixing foam spray drying of maltodextrin in co-current spray tower. Significant effect of feed foaming on particle sphericity, angle of repose, apparent and bulk density, Hausner ratio and porosity was found. Number of broken particles achieved 60 % for high foaming gas rate (GLR) and inlet air temperature due to particle overheating and bubble expansion. Analysis of the experiments results allowed to determine optimal range of operating conditions to reduce number of damaged particles, to around 15 % for the highest GLR and to minimize product degradation.

[EN] This study aims to determine the drying behavior of quince puree and as an adverse effect powdered sugar added quince puree with the addition of maltodextrin. The addition of powdered sugar increases the drying time and the total amount of energy and the same time slightly decreases the moisture content and water activity values. The color values and the properties on these values changed both with the addition of maltodextrin and powdered sugar. The density values, flow properties and reconstitution properties are significantly affected by the amount of maltodextrin in plain or powdered sugar added samples. Keywords: quince, freeze-drying, maltodextrin, powder properties

[EN] This study aims to determine the drying behavior of quince puree and as an adverse effect powdered sugar added quince puree with the addition of maltodextrin. The addition of powdered sugar increases the drying time and the total amount of energy and the same time slightly decreases the moisture content and water activity values. The color values and the properties on these values changed both with the addition of maltodextrin and powdered sugar. The density values, flow properties and reconstitution properties are significantly affected by the amount of maltodextrin in plain or powdered sugar added samples. Keywords: quince, freeze-drying, maltodextrin, powder properties

Pellets of inert matrix material ZrN, and surrogate nitride fuel material (Dy0.4Zr0.6)N, are fabricated for the purpose of investigating the origin and the effect of carbon and oxygen impurity concentrations. Oxygen concentrations of up to 1.2 wt% are deliberately introduced into the materials with two separate methods. The achievable pellet densities of these materials, as a function of O content, sintering temperature and dimensional powder properties are determined. O dissolved into (Dy,Zr)N increases the achievable densities to a larger extent than if dissolved into ZrN. The segregation of O-rich phases in ZrN indicates a low O solubility in the material. Oxygen pick-up during the fabrication of the product as well as its exposure to air is demonstrated. The quality of the materials is monitored by the systematic analysis of O, N and C contents throughout the fabrication and sintering processes, supported by XRD and SEM analyses., QC 20140214. Updated from accepted to published.

[EN] Fluidized bed agglomeration is used to produce large and porous dry agglomerates with improved instant properties. Water (or binder solution) is sprayed in the fluidized bed of particles to render their surface sticky. The agglomerate growth results from the repetition of different steps (wetting of the particle surface, particles collision and bridging, and drying) and depends on the processing conditions and product properties. In this work, skim and whole milk powders were fluidized in hot air and agglomerated by spraying water in a bench-scale batch fluidized bed. The aim was to study the impact of the sprayed water flow rate (0 5.5 g.min−1), particle load (300 400 g), initial particle size (200 350 ìm), and composition (skim whole milk) on the growth mechanisms and on the properties of the agglomerates obtained. Powder samples were regularly taken in the fluidized bed during agglomeration and characterized for the size, size distribution, and water content. Whatever the conditions tested, the size increase and the evolution of the particle size distribution during agglomeration were found to mainly depend on the relative amount of water sprayed in the particle bed. Agglomeration occurred in two stages, with first the rapid association of initial particles into intermediate structures, and second, the progressive growth of porous agglomerates. In any case, agglomeration allowed improving instant properties of the milk powder.

[EN] Fluidized bed agglomeration is used to produce large and porous dry agglomerates with improved instant properties. Water (or binder solution) is sprayed in the fluidized bed of particles to render their surface sticky. The agglomerate growth results from the repetition of different steps (wetting of the particle surface, particles collision and bridging, and drying) and depends on the processing conditions and product properties. In this work, skim and whole milk powders were fluidized in hot air and agglomerated by spraying water in a bench-scale batch fluidized bed. The aim was to study the impact of the sprayed water flow rate (0 5.5 g.min−1), particle load (300 400 g), initial particle size (200 350 ìm), and composition (skim whole milk) on the growth mechanisms and on the properties of the agglomerates obtained. Powder samples were regularly taken in the fluidized bed during agglomeration and characterized for the size, size distribution, and water content. Whatever the conditions tested, the size increase and the evolution of the particle size distribution during agglomeration were found to mainly depend on the relative amount of water sprayed in the particle bed. Agglomeration occurred in two stages, with first the rapid association of initial particles into intermediate structures, and second, the progressive growth of porous agglomerates. In any case, agglomeration allowed improving instant properties of the milk powder.