Super Sorbents from Spray Drying

Summary

<!-- /* Font Definitions */ @font-face {font-family:Tahoma; panose-1:2 11 6 4 3 5 4 4 2 4; mso-font-charset:0; mso-generic-font-family:swiss; mso-font-pitch:variable; mso-font-signature:1627421319 -2147483648 8 0 66047 0;} /* Style Definitions */ p.MsoNormal, li.MsoNormal, div.MsoNormal {mso-style-parent:""; margin:0cm; margin-bottom:.0001pt; mso-pagination:widow-orphan; font-size:12.0pt; mso-bidi-font-size:10.0pt; font-family:"Times New Roman"; mso-fareast-font-family:"Times New Roman"; mso-ansi-language:EN-US; mso-fareast-language:EN-US;} @page Section1 {size:612.0pt 792.0pt; margin:72.0pt 90.0pt 72.0pt 90.0pt; mso-header-margin:36.0pt; mso-footer-margin:36.0pt; mso-paper-source:0;} div.Section1 {page:Section1;} -->This project will combine proteins, lactose and sodium bicarbonate to create expanded particles (sodium bicarbonate) with a high surface area per unit mass that are very amorphous and sorptive (proteins) from spray drying.

Supervisor(s)

Professor Timothy Langrish

Research Location

Chemical and Biomolecular Engineering

Program Type

N/A

Synopsis

These particles will have enhanced sorption capacity for many different purposes, including food and health-care products.

Want to find out more?

Contact us to find out what’s involved in applying for a PhD. Domestic students and International students

Contact Research Expert to find out more about participating in this opportunity.

Browse for other opportunities within the Chemical and Biomolecular Engineering .

Keywords

drying, dairy products, product engineering, novel processing, particle technology, functional foods, sorption

Opportunity ID

The opportunity ID for this research opportunity is: 306

Other opportunities with Professor Timothy Langrish