Unveiling the mechanism of antisolvent vapour precipitation in producing ultrafine spherical particles

Jiunn Yuan Tan, Vincent Mehn Tang, Jimmy Nguyen, Sean Jun Liang Chew, Shahnaz Mansouri, Karen Hapgood, Xiao Dong Chen, Meng Wai Woo

Research output: Contribution to journalArticleResearchpeer-review

3 Citations (Scopus)

Abstract

Ultrafine 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.
Original languageEnglish
Pages (from-to)152 - 160
Number of pages9
JournalPowder Technology
Volume275
DOIs
Publication statusPublished - 2015

Cite this