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Revealing how maltodextrin-containing droplets dry using optical coherence tomography

Nieuws - 22 april 2022 - Communication ImPhys

Recently researchers of the departments Chemical Engineering and Imaging Physics explored and demonstrated 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.

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.

Revealing how maltodextrin-containing droplets dry using optical coherence tomography
Erik J.G.Sewalt, J.Kalkman, J.R.van Ommen, Gabrie M.H.Meesters, V.Steijn van

https://doi.org/10.1016/j.foodres.2022.111049

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