Intensification of biopolymeric microparticles production by ultrasonic assisted atomization

被引：36

作者：

Barba, Anna Angela ^{[1
]}

d'Amore, Matteo ^{[1
]}

Cascone, Sara ^{[2
]}

Lamberti, Gaetano ^{[2
]}

Titomanlio, Giuseppe ^{[2
]}

机构：

[1] Univ Salerno, Dipartimento Sci Farmaceut, I-84084 Fisciano, SA, Italy

[2] Univ Salerno, Dipartimento Ingn Chim & Alimentare, I-84084 Fisciano, SA, Italy

来源：

CHEMICAL ENGINEERING AND PROCESSING-PROCESS INTENSIFICATION | 2009年 / 48卷 / 10期

关键词：

Intensified ultrasonic atomization; Microparticles; Biopolymer; CONTROLLED-RELEASE; ALGINATE; MICROSPHERES; DELIVERY; CHITOSAN; BEADS;

D O I：

10.1016/j.cep.2009.08.004

中图分类号：

TE [石油、天然气工业]; TK [能源与动力工程];

学科分类号：

080707 [能源环境工程]; 082001 [油气井工程];

摘要：

In this work ultrasonic atomization process is applied to produce biopolymer microparticles with potential applications in pharmaceutical and nutraceutical fields. Natural polymer (alginate)/water solution is atomized by ultrasonic assisted process and the droplets spray is reticulated using a solution of copper sulfate, where the Cu2+ ions cause the formation of a network structure (hard porous gel). Several operating parameters (solution concentration, flow rate, atomization power) are changed to study their effects on the produced microparticles. Literature correlations able to predict the features of the droplets as functions of process parameters are optimized using a statistical approach. Furthermore, the energy requirement for the drops production is compared with the energy required by traditional techniques to evaluate the intensification effect of the ultrasonic on the atomization process. (C) 2009 Elsevier B.V. All rights reserved.

引用

页码：1475 / 1481

页数：7

共 19 条

[1]

High pressure and temperature combination with naringin hydrolysis by naringinase Ca-alginate beads in grapefruit juice processing: Bitterness and microbial reduction [J].