Spray dryer model b 290

Manufactured by Büchi

Sourced in Malaysia

The Büchi Spray Dryer Model B 290 is a laboratory-scale equipment used for the drying of liquid samples into a powder form. It operates by atomizing the liquid feed into a hot drying gas, resulting in the rapid evaporation of the solvent and the formation of a dried powder product.

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Lab products found in correlation

Avicel ph102, by DuPont (1 mentions)

Close spelling variants of this product

B-290 (120 citations) B-290 spray dryer (17 citations) Mini Spray-dryer model B-290 (9 citations) Büchi 290 spray dryer (7 citations) Model B-290 (3 citations)

2 protocols using spray dryer model b 290

Preparation of Perfume-Containing Microcapsule Powders

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Example 7

Preparation of Microcapsules Powders Containing Only Microcapsules as Source of Perfume

An aqueous solution of 150 grams of water, 91 grams of the microcapsules of the invention and 100 grams of a mixture of starch and maltodextrin is prepared. The pH is set to pH 4 with pure citric acid added to the solution. The solution is then stirred vigorously using a Silverson L4RT high shear mixer.

The microcapsules dispersion was spray-dried on a SODEVA equipment (better to put Büchi Spray Dryer Model B 290). The temperature of the incoming air in the spray-dryer was 185° C.-190° C., the temperature of the outcoming air was 95° C.-105° C. a biphase spray nozzle was used with a nozzle diameter of 0.7 mm.

US10526567B2. Process for the preparation of microcapsules free from melamine-formaldehyde (2020-01-07). Firmenich SA [CH]. Inventors: Arnaud Struillou [CH], Nicolas Pichon [FR], Claudie Bellouard [CH].

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Fermented Jackfruit Pulp Powder Production

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Microcrystalline cellulose used was of pharmaceutical grade (Avicel PH102, DuPont, US). The fermented jackfruit pulp beverage was obtained from MARDI. The fermented jackfruit pulp beverage was produced using a symbiotic culture of bacteria and yeast under controlled fermentation process, which is a propriety process of the Malaysia Agricultural Research and Development Institute (MARDI). The fermented jackfruit pulp powder was formed through spray drying (Spray Dryer model B-290, Buchi, Malaysia) of this fermented jackfruit pulp beverage containing 8% w/w maltodextrin (DE10) and 2% w/w arabic gum using an inlet air temperature of 170⁰C and airflow rate of 35 m 3 hr -1 . The spray drying conditions were obtained from preliminary unpublished work to convert the fermented jackfruit pulp beverage into powder form.

Azman N., Koh S.P., Hamidi F.W.A., Anuar M.S., & Tahir S.M. (2021). Particle size, compaction characteristic and tablet strength of spray-dried fermented jackfruit pulp - microcrystalline cellulose binary powder mixture. Food Research, 5(S1), 8-13.

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