Drahorad J., Beran M., Vltavsky O., Urban, M., Fronek M., Sova J. (2018) Spray Nebulisation Drying: Alternative Method to Produce Microparticulated Proteins. World Academy of Science, Engineering and Technology - International Journal of Chemical and Molecular Engineering 12(3):11. ISNI: 000000009195026.

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F00027022%3A_____%2F18%3AN0000005" target="_blank" >RIV/00027022:_____/18:N0000005 - isvavai.cz</a>

Výsledek na webu

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DOI - Digital Object Identifier

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Jazyk výsledku

angličtina

Název v původním jazyce

Drahorad J., Beran M., Vltavsky O., Urban, M., Fronek M., Sova J. (2018) Spray Nebulisation Drying: Alternative Method to Produce Microparticulated Proteins. World Academy of Science, Engineering and Technology - International Journal of Chemical and Molecular Engineering 12(3):11. ISNI: 000000009195026.

Popis výsledku v původním jazyce

Engineering efforts of researchers of the Food research institute Prague and the Czech Technical University inspray drying technologies led to the introduction of a demonstrator ATOMIZER and a new technology of Carbon Dioxide-Assisted Spray Nebulization Drying (CASND). The equipment combines the spray drying technology, when the liquid to bedried is atomized by a rotary atomizer, with Carbon Dioxide Assisted Nebulization - Bubble Dryer (CAN-BD) process in anoriginal way. A solution, emulsion or suspension is saturated by carbon dioxide at pressure up to 80 bar before the dryingprocess. The atomization process takes place in two steps. In the first step, primary droplets are produced at the outlet of therotary atomizer of special construction. In the second step, the primary droplets are divided in secondary droplets by the CO2expansion from the inside of primary droplets. The secondary droplets, usually in the form of microbubbles, are rapidly driedby warm air stream at temperatures up to 60ºC and solid particles are formed in a drying chamber. Powder particles areseparated from the drying air stream in a high efficiency fine powder separator. The product is frequently in the form ofsubmicron hollow spheres. The CASND technology has been used to produce microparticulated protein concentrates for humannutrition from alternative plant sources - hemp and canola seed filtration cakes. Alkali extraction was used to extract theproteins from the filtration cakes. The protein solutions after the alkali extractions were dried with the demonstratorATOMIZER. Aerosol particle size distribution and concentration in the draying chamber were determined by two different on-line aerosol spectrometers SMPS (Scanning Mobility Particle Sizer) and APS (Aerodynamic Particle Sizer). The protein powderswere in form of hollow spheres with average particle diameter about 600 nm. The particles were characterized by the SEMmethod. The functional properties of the microparticulated protein concentrates were compared with the same proteinconcentrates dried by the conventional spray drying process. Microparticulated protein has been proven to have improvedfoaming and emulsifying properties, water and oil absorption capacities and formed long-term stable water dispersions.

Název v anglickém jazyce

Drahorad J., Beran M., Vltavsky O., Urban, M., Fronek M., Sova J. (2018) Spray Nebulisation Drying: Alternative Method to Produce Microparticulated Proteins. World Academy of Science, Engineering and Technology - International Journal of Chemical and Molecular Engineering 12(3):11. ISNI: 000000009195026.

Popis výsledku anglicky

Engineering efforts of researchers of the Food research institute Prague and the Czech Technical University inspray drying technologies led to the introduction of a demonstrator ATOMIZER and a new technology of Carbon Dioxide-Assisted Spray Nebulization Drying (CASND). The equipment combines the spray drying technology, when the liquid to bedried is atomized by a rotary atomizer, with Carbon Dioxide Assisted Nebulization - Bubble Dryer (CAN-BD) process in anoriginal way. A solution, emulsion or suspension is saturated by carbon dioxide at pressure up to 80 bar before the dryingprocess. The atomization process takes place in two steps. In the first step, primary droplets are produced at the outlet of therotary atomizer of special construction. In the second step, the primary droplets are divided in secondary droplets by the CO2expansion from the inside of primary droplets. The secondary droplets, usually in the form of microbubbles, are rapidly driedby warm air stream at temperatures up to 60ºC and solid particles are formed in a drying chamber. Powder particles areseparated from the drying air stream in a high efficiency fine powder separator. The product is frequently in the form ofsubmicron hollow spheres. The CASND technology has been used to produce microparticulated protein concentrates for humannutrition from alternative plant sources - hemp and canola seed filtration cakes. Alkali extraction was used to extract theproteins from the filtration cakes. The protein solutions after the alkali extractions were dried with the demonstratorATOMIZER. Aerosol particle size distribution and concentration in the draying chamber were determined by two different on-line aerosol spectrometers SMPS (Scanning Mobility Particle Sizer) and APS (Aerodynamic Particle Sizer). The protein powderswere in form of hollow spheres with average particle diameter about 600 nm. The particles were characterized by the SEMmethod. The functional properties of the microparticulated protein concentrates were compared with the same proteinconcentrates dried by the conventional spray drying process. Microparticulated protein has been proven to have improvedfoaming and emulsifying properties, water and oil absorption capacities and formed long-term stable water dispersions.

Druh

O - Ostatní výsledky

CEP obor

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OECD FORD obor

40401 - Agricultural biotechnology and food biotechnology

Projekt

<a href="/cs/project/TH03010019" target="_blank" >TH03010019: Vývoj bezlepkového pečiva s vysokou nutriční hodnotou využitím nových technologických postupů a netradičních potravinářských surovin a posouzení zdravotních rizik</a><br>

Návaznosti

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

Rok uplatnění

2018

Kód důvěrnosti údajů

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