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Spray-Drying of Proteins

2002
The answer to this question is simple: spray-drying is an effective, efficient means of producing peptide/protein-loaded powders suitable for pulmonary delivery. In addition, fine powders of proteins have application in other delivery systems (e.g., implantable pumps).
openaire   +2 more sources

Innovations in spray drying process for food and pharma industries

Journal of Food Engineering, 2022
K. Samborska   +7 more
semanticscholar   +1 more source

Spray-Drying Technology

2011
This chapter provides an in-depth review of spray-drying technology and its application to the formulation of poorly water-soluble drugs. In the early part of the chapter, the fundamentals of the process are discussed, including process theory, process components, equipment options, equipment by scale, various feeds, and typical solvent systems. In the
Dave A. Miller, Marco Gil
openaire   +1 more source

SPRAY DRYING

Industrial & Engineering Chemistry, 1938
Ben B. Fogler, Robert V. Kleninschmidt
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FULL CONTAINMENT SPRAY DRYING

Drying Technology, 1999
ABSTRACT Aspects of safety, environmental protection, and powder quality will continue to influence advances within spray dryer design and operation, and the concept of full containment spray drying offers a means to meet future industrial requirements.
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Spray Drying of Herbs

2019
Spray drying plays a vital role in the preservation of active ingredients in herbs, and therefore, the application of spray drying can assist in the development of advanced processes. The word “herb” is derived from the latin word herba, meaning grass, green stalks. Herbs refer to the usable parts of the plant that have culinary, cosmetic, or medicinal
R. Shalini   +2 more
openaire   +1 more source

HIGH-TEMPERATURE SPRAY DRYING

Drying Technology, 2001
This paper summarizes the results of long-term studies on high-temperature spray drying performed at the Institute of Engineering Thermophysics in Kiev. Two-stage processing involving evaporation followed by drying is proposed to dewater very dilute and temperature-sensitive materials.
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Spray Drying of Foods

1949
Publisher Summary This chapter deals with the equipment and engineering involved in the spray drying of foods. The drying of particular foods, such as milk, coffee, and eggs, is not treated at length as each such food would require comprehensive treatment.
Edward Seltzer, James T. Settelmeyer
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Spray Drying

1996
Gustavo V. Barbosa-Cánovas   +1 more
openaire   +1 more source

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