Revealing how maltodextrin-containing droplets dry using optical coherence tomography

[Display omitted] Properties of powders produced from drying solute-containing droplets arise from the dynamic redistribution of solute during drying. While insights on the dynamic redistribution are instrumental for the rational design of powders and for the optimized operation of equipment such as...

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Bibliographic Details
Published in:Food research international 2022-07, Vol.157, p.111049-111049, Article 111049
Main Authors: Sewalt, Erik J.G., Kalkman, J., van Ommen, J.R., Meesters, Gabrie M.H., van Steijn, V.
Format: Article
Language:English
Subjects:
Component reorganization during drying
Drying droplet
Optical coherence tomography
Particle morphology
Single droplet drying
Spray drying
Stickiness
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Summary:[Display omitted] Properties of powders produced from drying solute-containing droplets arise from the dynamic redistribution of solute during drying. While insights on the dynamic redistribution are instrumental for the rational design of powders and for the optimized operation of equipment such as spray dryers, experimental techniques that allow measuring the spatio-temporal concentration of solute in drying droplets are scarce. In this work, we explore and demonstrate the use of optical coherence tomography (OCT) to measure the spatio-temporal concentration of solute in drying droplets and the development of a solidifying shell at the liquid-air interface, using aqueous droplets of maltodextrin as a model system. This work provides a solid foundation for the use of OCT to quantify the dynamic redistribution of solute and link it to the development of the morphology of the produced particles and agglomerates.
ISSN:0963-9969
1873-7145
DOI:10.1016/j.foodres.2022.111049