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Unveiling the mechanism of antisolvent vapour precipitation in producing ultrafine spherical particles
journal contribution
posted on 2015-05-01, 00:00 authored by J Y Tan, V M Tang, J Nguyen, S Chew, S Mansouri, Karen HapgoodKaren Hapgood, X D Chen, M W WooUltrafine spherical maltodextrin and maltose particles were successfully produced with the antisolvent vapour precipitation (AVP) technique. Comparison between the two materials confirmed that a key requirement for the process is in inhibiting crystallization of the material. The precipitation process consists of: (1) an initial phase separation forming an emulsion formation, (2) phase inversion and (3) finally a water-maltodextrin shrinkage phase which forms the spherical particles driven by interfacial surface tension. Dehydrating the droplet at different stages of the process resulted in various particle morphologies; porous, smooth, microsphere network and microspheres. Higher ethanol relative humidity, higher ethanol absolute humidity and lower initial weight concentration were found to favour the formation of amorphous microspherical particles upon drying.
History
Journal
Powder technologyVolume
275Pagination
152 - 160Publisher
ElsevierLocation
Amsterdam, The NetherlandsPublisher DOI
ISSN
0032-5910eISSN
1873-328XLanguage
engPublication classification
C Journal article; C1.1 Refereed article in a scholarly journalCopyright notice
2015, ElsevierUsage metrics
Keywords
antisolvent vapor precipitationmicrospherecrystallizationpolymeric materialssingle droplet experimentliquid phase separationScience & TechnologyTechnologyEngineering, ChemicalEngineeringSPONTANEOUS EMULSIFICATIONAQUEOUS-SOLUTIONSPHASE-SEPARATIONSPRAYLACTOSENANOPARTICLESMALTODEXTRINDEHYDRATIONMIXTURESDROPLETSMechanical Engineering
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