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

doi:10.1016/j.powtec.2015.01.059

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

Chemical & Biological Engineering

Research output: Contribution to journal › Article › Research › peer-review

6 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 language	English
Pages (from-to)	152 - 160
Number of pages	9
Journal	Powder Technology
Volume	275
DOIs	https://doi.org/10.1016/j.powtec.2015.01.059
Publication status	Published - 2015

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10.1016/j.powtec.2015.01.059

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title = "Unveiling the mechanism of antisolvent vapour precipitation in producing ultrafine spherical particles",

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.",

author = "Tan, \{Jiunn Yuan\} and Tang, \{Vincent Mehn\} and Jimmy Nguyen and Chew, \{Sean Jun Liang\} and Shahnaz Mansouri and Karen Hapgood and Chen, \{Xiao Dong\} and Woo, \{Meng Wai\}",

year = "2015",

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T1 - Unveiling the mechanism of antisolvent vapour precipitation in producing ultrafine spherical particles

AU - Tan, Jiunn Yuan

AU - Tang, Vincent Mehn

AU - Nguyen, Jimmy

AU - Chew, Sean Jun Liang

AU - Mansouri, Shahnaz

AU - Hapgood, Karen

AU - Chen, Xiao Dong

AU - Woo, Meng Wai

PY - 2015

Y1 - 2015

N2 - 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.

AB - 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.

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DO - 10.1016/j.powtec.2015.01.059

M3 - Article

SN - 0032-5910

VL - 275

SP - 152

EP - 160

JO - Powder Technology

JF - Powder Technology

ER -

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

Abstract

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