A comparison of compacting and caking behaviour of carbonate-based washing powders

Two types of sodium carbonate powder produced by spray drying (SD) and dry neutralisation (DN) were studied for their compaction properties using a uniaxial compression tester. Dry neutralised sodium carbonate showed a greater resistance to compression and also produced a weaker compact when compressed to 100kPa. Differential Scanning Calorimetry (DSC) showed that both types of powder were predominantly amorphous in nature. Moisture sorption measurements showed that both powders behaved in a similar way below 50% RH. However, dry neutralised sodium carbonate had a high moisture affinity above this RH. On examining the particle structures using Scanning Electron Microscopy (SEM), the most likely explanation for the increased tendency of spray dried sodium carbonate to form strong compacts was the hollow particle structure.

A comparison of compacting and caking behavior of carbonate-based washing powders

Two types of sodium carbonate powder produced by spray drying (SD) and dry neutralization (DN) were studied for their compaction properties using a uniaxial compression tester. A comparison was also made with Persil washing powder. Dry neutralized sodium carbonate showed greater resistance to compression and also produced a weaker compact when compressed to 100 kPa. Spray-dried sodium carbonate had an absence of fine particles but compacted easily. Differential scanning calorimetry (DSC) showed that both types of powder were predominantly amorphous in nature. Moisture sorption measurements showed that both powders behaved in a similar way below 50% relative humidity (RH). However, dry neutralized sodium carbonate had a high moisture affinity above this RH. Particle structures were also examined using scanning electron microscopy, showing the heterogeneous interior of the spray-dried particles. © 2013 Copyright Taylor and Francis Group, LLC.

Enhanced dispersibility and deposition of spray-dried powders for pulmonary gene therapy

Spray-drying represents a viable alternative to freeze-drying for preparing dry powder dispersions for delivering macromolecules to the lung. The dispersibility of spray-dried powders is limited however, and needs to be enhanced to improve lung deposition and subsequent biological activity. In this study, we investigate the utility of leucine as a dry powder dispersibility enhancer when added prior to spray-drying a model non-viral gene therapy formulation (lipid:polycation:pDNA, LPD). Freeze-dried lactose-LPD, spray-dried lactose-LPD and spray-dried leucine-lactose-LPD powders were prepared. Scanning electron microscopy showed that leucine, increased the surface roughness of spray-dried lactose particles. Particle size analysis revealed that leucine-containing spray-dried powders were unimodally dispersed with a mean particle diameter of 3.12 μm. Both gel electrophoresis and in vitro cell (A549) transfection showed that leucine may compromise the integrity and biological functionality of the gene therapy vector. The deposition of the leucine containing powder was however significantly enhanced as evidenced by an increase in gene expression mediated by dry powder collected at lower stages of a multistage liquid impinger (MSLI). Further studies are required to determine the potential of leucine as a ubiquitous dispersibility enhancer for a variety of pulmonary formulations. © 2003 Taylor & Francis Ltd.

Effect of processing variables and bulk composition on the surface composition of spray dried powders of a model food system

Abstract The surface compositions of food powders created from spray drying solutions containing various ratios of sodium caseinate, maltodextrin and soya oil have been analysed by Electron Spectroscopy for Chemical Analysis. The results show significant enrichment of oil at the surface of particles compared to the bulk phase and, when the non-oil components only are considered, a significant surface enrichment of sodium caseinate also. The degree of surface enrichment of both oil and sodium caseinate was found to increase with decreasing bulk levels of the respective components. Surface enrichment of oil was also affected by processing conditions (emulsion drop size and drying temperature), but surface enrichment of sodium caseinate was relatively insensitive to these. The presence of "pock marks" on the particle surfaces strongly suggests that the surface oil was caused by rupturing of emulsion droplets at the surface as the surrounding matrix contracts and hardens. © 2013 Elsevier Ltd. All rights reserved.