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Difference between revisions of "Spray Dry Courses"
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[[File:Spray dryer.jpg|thumb|right|Spray dryer]] | |||
Spray drying is a method of producing a dry powder from a liquid or slurry by rapidly drying with a hot gas. This is the preferred method of drying of many thermally-sensitive materials such as foods and pharmaceuticals. A consistent particle size distribution is a reason for spray drying some industrial products such as catalysts. Air is the heated drying medium; however, if the liquid is a flammable solvent such as ethanol or the product is oxygen sensitive then nitrogen is used. | |||
'''Spray Dry Course''' will emphasize spray drying formulation strategies in the areas of solid dispersions, peptides, oligonucleotides, vaccines and organic solvent based systems. Utilization of lab spray drying to its fullest and considerations when moving to commercialization. | |||
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* | The course has been developed to provide the dairy processing operative with a better knowledge of the principles and practices involved in spray drying. | ||
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==Course Content== | |||
* Basic principles of spray drying and the properties of the various products manufactured. | |||
* Components and principles of operation of spray driers. | |||
* Spray drying plant (MTL) start-up, stabilisation and shut-down. | |||
* Specifications (microbiological and physical) requirements of powder products and the main factors affecting them. | |||
* Principles and operation of plant-in-place cleaning (CIP). | |||
* Safety precautions in plant operation. | |||
* Practical approach to fault finding in the plant. | |||
==Target Participants== | |||
New or trainee operators who have successfully completed dairy food processing courses. Experienced operators who have had no previous formal training in this area | |||