Micronization of plant proteins by spray nebulisation drying. Poster

Result code in IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F00027022%3A_____%2F17%3AN0000006" target="_blank" >RIV/00027022:_____/17:N0000006 - isvavai.cz</a>

Result on the web

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DOI - Digital Object Identifier

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Result language

angličtina

Original language name

Micronization of plant proteins by spray nebulisation drying. Poster

Original language description

Drahorad J, Beran M, Vltavsky O, Sova J, Ondracek J, Ondrackova L. Micronization of plant proteins by spray nebulisation drying. Poster. EuroNanoForum 2017. 21-23 June 1017, Valleta, Malta. Engineering efforts of researches of the Food research institute Prague and the Czech Technical University in spray drying technologies led to introduction of a demonstrator ATOMIZER. The ATOMIZER demonstrator combines the spray drying technology, when the liquid to be dried is atomized by a rotary atomizer, with carbon dioxide assisted nebulization process in an original way. The atomization process takes place in two steps. In the first step, primary droplets are produced at the outlet of the rotary atomizer of special construction. In the second step, the primary droplets are divided in secondary droplets by the carbon dioxide expansion from the inside of primary droplets. The secondary droplets, usually in the form of microbubbles and nanobubles, are rapidly dried by warm air stream at temperatures up to 60°C. A wide range of application forms - low density particles, composite particles, sterically stabilized liposomes, phytosomes, microencapsulated particles or microbial cells, solid dispersions, dried single and multiple emulsions, nano- and microfibers and other - can be produced by this process. Wide range of new unique particles has already been prepared, including nanostructured proteins of canola , hemp or sunflower seed. Nanostructured proteins exhibit a number of special properties relative to the proteins dried by a conventional spray drying process, such as improved solubility, dispersibility, foaming and emulsifying properties.

Czech name

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Czech description

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Type

O - Miscellaneous

CEP classification

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OECD FORD branch

40401 - Agricultural biotechnology and food biotechnology

Project

<a href="/en/project/TH01020905" target="_blank" >TH01020905: Progressive nanotechnologies for food and medical applications.</a><br>

Continuities

P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)

Publication year

2017

Confidentiality

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů