No presente trabalho microcápsulas contendo B. lactis (BI 01) e L. acidophilus (LAC 4) foram produzidas por coacervação complexa, utilizando pectina e caseína como agente encapsulante e posteriormente foram desidratadas em spray dryer e leito de Jorro. Este estudo avaliou a resistência desses microrganismos aos processos de secagem, de estocagem (120 dias a 7 e 37°C) e a tolerância ?in vitro? quando inoculados em soluções de pHs ácidos (pH 1.0 e 3.0), além da morfologia das microcápsulas por Microscopia ótica e eletrônica de varredura. Após a secagem em spray dryer foi verificada a integridade celular da maioria da população, porém, L. acidophilus foi mais resistente às condições utilizadas do que B. lactis. A secagem em leito de jorro também foi promissora, uma vez que manteve a viabilidade celular da maioria da população de probióticos. L. acidophilus microencapsulados e secos por spray dryer mantiveram a viabilidade por um período de estocagem maior do que B. lactis. A vida útil do L. acidophilus microencapsulados e secos em leito de jorro é maior quando armazenado em temperaturas mais baixas (7° C). No entanto B. lactis microencapsulados e secos em leito de jorro perdem sua viabilidade durante o armazenamento em ambas as temperaturas (7 e 37° C). O resultado obtido no teste, que consistia em avaliar o efeito do pH sob Lactobacillus acidophilus e B. lactis, permitiu inferir que quando estes microrganismos microencapsulados foram secos por spray dryer se mostraram mais resistentes às condições ácidas do que os não encapsulados. Entretanto, as microcápsulas quando secas em leito de jorro, não foram eficientes para prover proteção aos L. acidophilus e B. lactis em pHs similares ao do estômago humano. A microscopia eletrônica de varredura confirmou que as partículas secas em spray dryer apresentaram formato esférico, sem presença de fissuras e as partículas secas em leito de jorro, formatos irregulares. / In this present work, microcapsules containing B. lactis or L.acidophilis were produced by complex coacervation based on pectin and casein interactions. After coacervation the systems were dehydrated by spray drying or spouted bed techniques. In this present study could evaluate the resistance of these microorganisms to dehydration process, shelf life (storage at 7 and 37 ºC for 120 days), and their in vitro tolerance after being inoculated in acid solutions (pH 1.0 and 3.0). Moreover the morphology characteristics were analyzed by optical microscopic and scanning electron microscopic. Both systems maintained their cellular integrity after spray drying, although, L. acidophilus microcapsules were more resistant. Spouted bed drying was also promising, once the microorganism still remains viable. Comparing the results about shelf life, it is noticeable that L. acidophilus microcapsules dehydrated by spray dried maintained viability for storage period greater than B. lactis. When the microcapsules were dehydrated by spouted bed, the L. acidophilus obtained higher viability at 7ºC stored temperature. In contrast, B. lactis lose their viability during storage at both temperatures (7 and 37ºC).The in vitro studies showed that the microorganisms encapsulated, dehydrated by spray dried, were more resistance to acid pH conditions than free ones. Furthermore, microcapsules when dried in spouted bed were not efficient to provide protection to both microorganisms at this pH?s values. The scanning electron microscopic showed that the particles obtained by spray dryer were spherical without cracks, and the particles obtained by spouted bed presented irregular shape.

Resumo: Ciclodextrinas (CD) têm sido relatadas em inúmeros estudos por interagir com muitos fármacos para a formação de complexos de inclusão com o objetivo de aumentar a solubilidade, estabilidade e biodisponibilidade. No processo usual para obtenção de comprimidos contendo Beta-CD, as dispersões líquidas de fármaco/Beta-CD são submetidas a processos de secagem por liofilização, evaporação ou spray-drying e o material seco é incorporado a vários excipientes. O objetivo principal deste trabalho foi avaliar processos de obtenção de comprimidos de Beta-CD/paracetamol. O paracetamol foi utilizado como fármaco modelo por ser pouco solúvel em água. No primeiro processo, a dispersão líquida de Beta-CD/paracetamol foi incorporada ao amido de milho, celulose microcristalina ou lactose monoidratada e o material foi granulado e submetido à secagem em leito estático (estufa). No segundo processo, a dispersão líquida de Beta-CD/paracetamol foi incorporada ao amido de milho e o material submetido à secagem em leito fluidizado (leito de jorro). Os materiais obtidos em ambos os processos foram comprimidos. Comparando os três excipientes utilizados no primeiro processo, tanto o amido quanto celulose são os excipientes que possibilitariam a incorporação de quantidade maior de fármaco. Como resultados, os granulados obtidos a partir dos excipientes amido e celulose apresentaram boas características de escoamento e compressibilidade. O segundo processo, originou um material que apresentou boas características de compressibilidade e comprimidos que apresentaram as melhores características físicas durante o processo de compactação. Concluiu-se que ambos processos representam uma estratégia tecnologicamente viável para obtenção de comprimidos contendo Beta-CD. / Abstract: Cyclodextrins (CDs) have been reported in a number of studies in the pharmaceutical field since it interact with many drugs to form water soluble inclusion complexes, thus improving not only the solubility but also the stability and biovailability of various drugs. In order to obtain Beta-CD tablets, liquid dispersions of drug/ Beta-CD are usually submitted to different drying process, like spray drying, freeze-drying or slow evaporation and further added to several excipients. In this work we evaluated different process for the preparation of Beta-CD/ acetaminophen tablets. Due to its low solubility, we have used acetaminophen as a drug model. In the first process, an aqueous Beta-CD/ acetaminophen dispersion were added to corn starch, microcrystalline cellulose or monohydrated lactose and the material was dried in a static bed. In the second process, an aqueous Beta-CD/acetaminophen dispersion were added to corn starch and further dried in a fluidized bed (spouted bed). As a result, in the first process the use of starch or cellulose led to mixtures with higher amount of drug with good flowability and compressibility, whereas the second process led to a mixture of good compressibility and to tablets that presented the best physical proprieties. In conclusion, both process represent viable technological approaches to obtain Beta-CD tablets. / Orientador: Maria Palmira Daflon Gremião / Coorientador: Ana Dóris de Castro / Banca: Leila Aparecida Chiavacci / Banca: Osvaldo de Freitas / Mestre

The main objective of this study was to investigate the effect of spouted bed and microwave assisted spouted bed drying on drying rates and quality parameters of bulgur. The drying experiments were performed at three air temperatures (50, 70, 90oC) and at two microwave powers (288 W, 624 W). Quality parameters were selected as bulk density, apparent density, apparent porosity, internal porosity, microstructure analysis, and color for dried cooked wheat / yield and water absorption capacity for bulgur. The drying rate increased with air temperature and microwave power. Microwave assisted spouted bed drying at microwave power of 288W and 624 W reduced drying time by at least 60% and 85%, respectively compared to spouted bed drying. The effective moisture diffusivities of bulgur in the spouted bed and microwave assisted spouted bed drying were found to be 2.356x10-10 and 8.398x10-10 m2/s on the average, respectively. The effect of air temperature on product quality except color was not significant in spouted bed drying. Interior kernel porosity, sphericity and L* value of dried cooked wheat increased with air temperature and microwave power. Yield and water absorption capacity of bulgur tended to decrease as microwave power increased. According to SEM analysis, more porous structure was observed in wheat samples dried in microwave assisted spouted bed compared to air dried ones. In microwave assisted spouted bed drying, lower water absorption capacity, bulk density and apparent density, higher sphericity and lighter color were observed as compared to spouted bed drying.

The main objective of this study was the application of solar energy for drying of parboiled wheat, corn and pea. Drying experiments were performed under open sun and also in the solar-spouted bed drier in which air heated by solar energy was used. The effects of these drying methods on drying rate and quality parameters were investigated for drying of parboiled wheat, corn and pea. The quality parameters evaluated were color, shrinkage, bulk density, apparent density, bulk and internal porosity, microstructure, pore size distribution, sphericity and rehydration ratio. For peas, ascorbic acid content was also measured. In solar-spouted bed drying, drying rates and effective diffusivity values for all samples were determined to be higher and therefore drying time was significantly lower as compared to open sun drying. Effective diffusivities were in the range of 0.30x10-10 m2/s - 0.65x10-10 m2/s for open sun and 1.35x10-10 m2/s - 3.65x10-10 m2/s for solar-spouted bed drying of different samples. In general, better quality parameters for solar-spouted bed dried samples were observed such as less shrinkage, higher rehydration capacities, more homogenous pore size distribution and higher ascorbic acid retention.

ABSTRACT PILOT SCALE WHEAT GERM STABILIZATION IN A SPOUTED BED OYMAK, Mert Mehmet M.S., Department of Chemical Engineering Supervisor: Prof. Dr. N. Suzan KINCAL Co-Supervisor: Dr. Cevdet &Ouml / ZTiN April 2006, 97 pages Wheat germ, a nutritionally rich by product of wheat milling, has poor storage stability due to its content of essential fatty acids along with oxidative enzymes. A pilot scale conventional spouted bed was designed and constructed as a high temperature &amp / #8211 / short time treatment unit to bring about drying and roasting effects. By facilitating the use of high temperature inlet air, yet maintaining the bed solids at a temperature below the degradation temperature, spouted bed dryers achieve thermal efficiencies unachievable by other dryers. The inlet diameter, diameter of the column and the angle of the cone were 6.2 cm, 16 cm and 65&deg / respectively. Thermocouples were placed on the inlet, exit and discharge gate of the column. Temperature profiles were recorded during drying, roasting and cooling of wheat germ. The drying temperatures ranged between 201 and 243&deg / C, operation times between 6.5 and 12 minutes, and air flow rate between 55 and 65 m3/h. It was seen that the degree of roasting was closely related to the exit temperature of the air. The exit air temperature range was determined as 155-160&deg / C. Sensory evaluation tests were carried out. Wheat germ processed at 60 m3/h &amp / #8211 / 209&deg / C for 12 min and 55 m3/h &amp / #8211 / 216&deg / C for 7 min were selected as the samples for storage studies, on the basis of the results of sensory evaluation tests. Reproducibility runs were carried out for the selected conditions. The bed height increase study was carried out at 60 m3/h &amp / #8211 / 240 to 243&deg / C. The processed and raw wheat germ was stored in paper pouches at 40&deg / C, to estimate the shelf life on the basis of earlier studies. Peroxide values of both raw and processed samples were followed during the storage period. The initial peroxide values of raw germ, processed samples, and reproducibility samples were 1.1 meq peroxide / kg oil. The peroxide value formation data were found to follow zero order rate kinetics. Comparison of the peroxide value changes in the processed and raw samples indicated that in the studied range of 55-60 m3/h &amp / #8211 / 209-216&deg / C &amp / #8211 / 7-12 min, about 8&amp / #8211 / 10 fold increase in the shelf life due to stabilization was achieved. The color parameters of each run were determined using the CIELAB (L*, a*, b*) system. Total color difference (&amp / #8710 / E*) values due to processing were calculated using L*, a* and b* values, to be between 2.3 and 58.6.

Made available in DSpace on 2014-12-17T15:01:37Z (GMT). No. of bitstreams: 1 UlianaKLM.pdf: 961096 bytes, checksum: ea96b714e4b16cdf30f7ab8d544fc05c (MD5) Previous issue date: 2004-05-28 / Conselho Nacional de Desenvolvimento Cient?fico e Tecnol?gico / Green bean is considered as one of most traditional Brazilian Northeast dishes. Green beans drying preliminary experiments show that combine processes, fixed-bed/spouted bed, resulted in dehydrated beans with uniform humidity and the recovery of the beans properties after their rehydration. From this assays was defined an initial humidity suited for the spouted bed process. A fixed-bed pre-drying process until a level of 40% humidity gave the best results. The spouted bed characteristic hydrodynamic curves were presented for different beans loads, where changes in the respective beans physical properties were evidenced during the fluidynamic assay, due simultaneous drying process. One 22 factorial experimental design was carried out with three repetition in the central point, considering as entry variables: drying air velocity and temperature. The response variables were the beans brakeage, water fraction evaporated during 20 and 50 minutes of drying and the humidity ratio. They are presented still the modeling of the drying of the green beans in fine layer in the drier of tray and the modeling of the shrinking of the beans of the drying processes fixed-bed and spouted bed / O feij?o verde ? considerado um dos pratos mais tradicionais do Nordeste. Experimentos preliminares de secagem do feij?o verde mostraram que o processo combinado, leito fixo/jorro favorecia a obten??o de gr?os desidratados com umidade uniforme e que ap?s reidrata??o o feij?o recuperava suas propriedades. A partir destes ensaios definiu-se uma umidade inicial adequada ao processamento no leito de jorro. A pr?-secagem em leito fixo at? um n?vel de umidade de 40%, forneceu os melhores resultados. S?o apresentadas as curvas hidrodin?micas caracter?sticas do leito para diferentes cargas de feij?o, onde se evidencia as respectivas mudan?as nas propriedades f?sicas dos gr?os ao longo do ensaio fluidodin?mico, decorrentes do processo simult?neo de secagem. Foi feito um planejamento experimental fatorial 22 com tr?s repeti??es no ponto central, considerando-se como vari?veis de entradas: a velocidade e temperatura do ar de secagem. As vari?veis respostas foram a quebra, a fra??o de ?gua evaporada nos 20 e 50 minutos de secagem, e a raz?o de umidade. S?o apresentados ainda a modelagem da secagem do feij?o verde em camada fina no secador de bandeja e a modelagem do encolhimento do feij?o ao longo dos processos de secagem em leito fixo e leito de jorro

CoordenaÃÃo de AperfeiÃoamento de Pessoal de NÃvel Superior / Dentre os vÃrios alimentos que fazem parte do grupo dos funcionais, os alimentos prebiÃticos tem um destaque importante por auxiliarem no bom funcionamento do intestino. A sÃntese de oligossacarÃdeos com propriedades prebiÃticas pode ser realizada aproveitando os aÃÃcares presentes nos sucos de frutas. PorÃm, os sucos necessitam de tÃcnicas de preservaÃÃo que garantam a sua estabilidade. A secagem de sucos em leito de jorro tem se mostrado uma alternativa viÃvel para elaboraÃÃo de suco em pÃ. Entretanto, a aplicaÃÃo desse processo em alimentos ricos em aÃÃcares pode ser complicada devido à baixa temperatura de transiÃÃo vÃtrea destes compostos, que contribui para a obtenÃÃo de pÃs higroscÃpicos e aglomerados. Diante disso, o objetivo desse trabalho foi desenvolver um suco prebiÃtico de limÃo e posteriormente desidratÃ-lo em secador de leito de jorro, elaborando um suco em pà prebiÃtico de limÃo. O suco de limÃo foi inicialmente caracterizado e os oligossacarÃdeos prebiÃticos foram obtidos atravÃs da sÃntese enzimÃtica com a dextrana-sacarase. Essa enzima consome os aÃÃcares presentes no suco (sacarose, glicose e frutose) para produzir dextrana e oligossacarÃdeos prebiÃticos. A fim de verificar as melhores condiÃÃes para a obtenÃÃo dos oligossacarÃdeos, foi realizado um planejamento experimental com 11 pontos variando as concentraÃÃes de sacarose e aÃÃcar redutor (glicose e frutose). O suco prebiÃtico de limÃo foi desidratado em leito de jorro nas temperaturas de 60ÂC (10, 15 e 20% - p/p de maltodextrina) e 70ÂC (10, 15% - p/p de maltodextrina). Os pÃs obtidos foram avaliados em relaÃÃo ao rendimento do processo, umidade, Atividade de Ãgua, tempo de reconstituiÃÃo, higroscopicidade e grau de caking. Posteriormente o suco em pà foi reconstituÃdo e caracterizado fÃsico-quimicamente. A sÃntese dos oligossacarÃdeos foi favorecida pela combinaÃÃo do aumento das concentraÃÃes de sacarose (75 g/L) e de aÃÃcar redutor (75 g/L). Utilizando 10% (p/p) de maltodextrina nÃo foi possÃvel coletar pÃ. Observou-se que maiores concentraÃÃes desse agente diminuem a higroscopicidade e a aglomeraÃÃo dos pÃs. O pà escolhido para a reconstituiÃÃo foi desidratado a 70ÂC com 15% (p/p) de maltodextrina, tendo em vista que esse pà apresentou maior rendimento e menor atividade de Ãgua. A comparaÃÃo das caracterÃsticas fÃsico-quÃmicas do suco de limÃo, do suco prebiÃtico e do suco reconstituÃdo, evidencia que a secagem em leito de jorro praticamente nÃo altera as caracterÃsticas originais do suco de limÃo, comprovando que esse mÃtodo de secagem pode ser empregado para obtenÃÃo de suco prebiÃtico de limÃo em pÃ, garantido um produto de alta estabilidade e com suas propriedades conservadas. / Among the various foods called functional foods, prebiotics are important substances for the proper functioning of the intestine. The synthesis of oligosaccharides with prebiotic properties can be realized taking advantage of the sugars present in the fruit juice. However, the juices require preservation techniques to ensure its stability. Drying in spouted bed has been shown to be a viable alternative for the preparation of powdered juices. However, the application of this process on foods rich in sugars can be complicated due to the low glass transition temperature of these compounds, which contributes to obtain hygroscopic powders and agglomerates. Thus, the aim of this study was to develop a prebiotic lemon juice dehydrated in spouted bed, producing a prebiotic powdered. Lemon juice was initially characterized and prebiotic oligosaccharides were obtained by enzymatic synthesis with dextran sucrase. This enzyme consumes the sugars present in the juice (sucrose, glucose and fructose) to produce dextran and prebiotic oligosaccharides. In order to determine the best conditions for obtaining oligosaccharides, an experimental design was carried out with 11 points changing the concentrations of sucrose and reducing sugar (glucose and fructose). The prebiotic lemon juice was dehydrated in a spouted bed at temperatures of 60  C (10, 15 and 20% - w/w maltodextrin) and 70 ÂC (10% 15 - w/w maltodextrin). The following parameters of the powders were evaluated: yield, moisture, water activity, reconstitution time, degree of hygroscopicity and caking. The juice powder was also reconstituted and physicochemically characterized. The synthesis of oligosaccharides was enhanced by the combination of high concentrations of sucrose (75 g/ L) and reducing sugar (75 g/L). Using 10% (w/w) of maltodextrin it was not possible to collect dust from the spouted bed. At higher the concentration of maltodextrin the lower hygroscopicity and agglomeration of powders were obtained. The powder chosen for reconstitution was dehydrated at 70  C with 15% (w/w) of maltodextrin because this powder presented higher yield and lower water activity. The comparison between lemon juice and the reconstituted prebiotic juice showed that the drying process in spouted bed did not change the properties of the raw material, attesting that this method can be used to obtain prebiotic lemon juice powder with good stability and quality.

Orientador: Sandra Cristina dos Santos Rocha, Antonio Carlos Luz Lisboa / Tese (doutorado) - Univesidade Estadual de Campinas, Faculdade de Engenharia Quimica / Made available in DSpace on 2018-08-04T19:27:29Z (GMT). No. of bitstreams: 1 PauloFilho_Mario_D.pdf: 4803738 bytes, checksum: 0079b98433d1680a5b3cb2dc8fb7f398 (MD5) Previous issue date: 2005 / Resumo: Resumo: A técnica do leito de jorro apresenta larga utilização nos processos de recobrimento de partículas sólidas, para se obter produtos com propriedades superficiais modificadas, em setores industriais como o agrícola, farmacêutico e de alimentos. Neste trabalho, utilizou-se modelagem matemática e simulação numérica em processo de recobrimento por batelada, aplicando-se as equações do balanço populacional. Posteriormente, o sistema de equações diferenciais obtido foi resolvido pelo método numérico de Runge-Kutta-Fehlberg, utilizando-se software Maple '8 POT. Marca registrada¿. Para a verificação dos resultados da simulação foram obtidos dados experimentais, em escala de laboratório, em um equipamento que consiste em um leito cone-cilíndrico, com um bico atomizador conectado, acoplado a um conjunto soprador e aquecedor de ar. Uma carga de partículas tipo esfera de vidro polidispersas, preparadas a partir da mistura de lotes de partículas de diversos tamanhos, foi colocada no leito de jorro, onde um bico atomizador pulveriza uma suspensão aquosa à base de hidroxietilcelulose. Um planejamento experimental, totalizando 11 experimentos, foi definido variando-se a temperatura do ar de jorro, vazão da suspensão de recobrimento e pressão do ar de atomização. Como variáveis de resposta, foram obtidas as taxas de crescimento das partículas e a eficiência do processo. Foram consideradas variáveis significativas do processo a vazão de suspensão e a temperatura do ar... Observação: O resumo, na íntegra, poderá ser visualizado no texto completo da tese digital / Abstract: Abstract: Spouted beds present large utilization in solid particles coating, to obtain products with modified superficial properties, in fields agricultural, pharmaceutical and food industry. In this work a mathematical model and its numerical simulation were developed to simulate batch coating processes, applying population balance equations. The system of differential equations obtained was solved by Runge-Kutta-Fehlberg method using Maple '8 POT. Marca registrada¿ software. In order to verify the simulation results, a series of experimental data was carried out, at a lab scale, using a rig that consisted of a cylindrical bed with an atomizer nozzle; attached to the system there were a blower and an air heater. A batch of polydispersed glass beads was introduced into the bed, where the atomizer nozzle pulverized a hydroxiethilcelullose based aqueous suspension. An experimental planning, totaling 11 experimental runs, was designed to vary the spouted air temperature, coating suspension flow rate and atomization air pressure. The growth rate and process efficiency were chosen as dependent variables. Air temperature, suspension mass flux and atomization air pressure were considered as significant variables. The values of growth rate obtained experimentally were compared to the simulated results. A good agreement was verified with small deviations between the experimental and simulated data... Note: The complete abstract is available with the full electronic digital thesis or dissertations / Doutorado / Engenharia de Processos / Doutor em Engenharia Química

Orientadores: Osvaldir Pereira Taranto, Virginia Aparecida Silva Moris / Dissertação (mestrado) - Universidade Estadual de Campinas, Faculdade de Engenharia Quimica / Made available in DSpace on 2018-08-10T18:40:09Z (GMT). No. of bitstreams: 1 Lopes_NadiaElizaCorrea_M.pdf: 3103834 bytes, checksum: fb203b4d1396353b5e15847051d51028 (MD5) Previous issue date: 2007 / Resumo: O recobrimento de partículas em leito de jorro tem se mostrado bastante promissor, tendo em vista o seu potencial de aplicações em diversos produtos como comprimidos, cosméticos, sementes, fertilizantes. A maioria dos trabalhos reportados na literatura são baseados em observações visuais, em colunas construídas com material transparente, operados a pressão e temperatura ambiente. Porém, o reconhecimento visual dos regimes de escoamento não é possível em escala industrial ou com altas pressões. Logo, o objetivo desse trabalho foi identificar modificações ocorridas durante o processo de recobrimento de partículas em leito de jorro, pela comparação de observações visuais em conjunto com os espectros de potência obtidos a partir da aquisição de dados de queda de pressão em tempo real, utilizando a técnica FFT (Fast Fourier Transform). Para este estudo foram utilizadas partículas de diferentes formas, ABS e poliestireno, com diâmetro médio de 3,03 mm e 3,81 mm, respectivamente, e suspensão polimérica a base de Eudragitâ. O recobrimento foi realizado em um leito de jorro cone cilíndrico, confeccionado em acrílico com as seguintes dimensões: H = 70 cm, Dc = 14,3 cm, Di = 4 cm e ? = 60°, as condições operacionais foram pré-fixadas para cada partícula baseadas em ensaios preliminares. As flutuações da queda de pressão foram determinadas utilizando o software LabView 7.1, a uma taxa de amostragem de 400 Hz. Os resultados permitiram identificar durante o recobrimento a redução na taxa de circulação de partículas, zonas mortas e até ¿completo¿ colapso do leito, tanto por variações fluidodinâmicas visualmente observadas no leito, quanto por alteração espectral on line durante os experimentos de recobrimento. No futuro essa identificação pode ser útil como ferramenta no desenvolvimento de um sistema de controle ao processo de recobrimento / Abstract: The coating of particles in spouted has shown sufficiently promising, in view of its potential of applications in several products such as tablets, cosmetics, seeds, fertilizers. However, the works reported in literature had been predominantly based on visual observations, through columns constructed with transparent material, operated the pressure and ambient temperature. Furthermore, the visual recognition of flow regimes is not possible in industrial scale or with high pressures. Soon, the aim of this work was to identify modifications accured during the coating of particle in spouted bed, the comparison of the visual behavior with the power spectrum gotten from the acquisition of data of pressure drop in real time, using technique FFT (Fast Fourier Transform). For this study had been used particles of ABS and polystyrene, with average diameter of 3,03 mm and 3.81 mm, respectively, and aqueous polymeric suspension the base of Eudragitâ. The coating was carried through in a conical-cylindrical spouted bed, confectioned in acrylic with the following dimensions: H = 70 cm, Dc = 14,3 cm, Di = 4 cm and ? = 60°, the operational conditions had been fixed for each particle based in preliminary assays. The fluctuations of the drop pressure had been acquired using software LabView 7.1, to a rate of sampling of 400 Hz. The results had allowed to identify during the coating the reduction in the circulation rate of particle, zones deceased and until complete collapse of the spouted bed, as much for fluid-dynamics variations visually observed in the spouted bed, how much for spectral alteration during the coating experiments. In the future this identification can be useful development a control process tool / Mestrado / Engenharia de Processos / Mestre em Engenharia Química

No presente trabalho microcápsulas contendo B. lactis (BI 01) e L. acidophilus (LAC 4) foram produzidas por coacervação complexa, utilizando pectina e caseína como agente encapsulante e posteriormente foram desidratadas em spray dryer e leito de Jorro. Este estudo avaliou a resistência desses microrganismos aos processos de secagem, de estocagem (120 dias a 7 e 37°C) e a tolerância ?in vitro? quando inoculados em soluções de pHs ácidos (pH 1.0 e 3.0), além da morfologia das microcápsulas por Microscopia ótica e eletrônica de varredura. Após a secagem em spray dryer foi verificada a integridade celular da maioria da população, porém, L. acidophilus foi mais resistente às condições utilizadas do que B. lactis. A secagem em leito de jorro também foi promissora, uma vez que manteve a viabilidade celular da maioria da população de probióticos. L. acidophilus microencapsulados e secos por spray dryer mantiveram a viabilidade por um período de estocagem maior do que B. lactis. A vida útil do L. acidophilus microencapsulados e secos em leito de jorro é maior quando armazenado em temperaturas mais baixas (7° C). No entanto B. lactis microencapsulados e secos em leito de jorro perdem sua viabilidade durante o armazenamento em ambas as temperaturas (7 e 37° C). O resultado obtido no teste, que consistia em avaliar o efeito do pH sob Lactobacillus acidophilus e B. lactis, permitiu inferir que quando estes microrganismos microencapsulados foram secos por spray dryer se mostraram mais resistentes às condições ácidas do que os não encapsulados. Entretanto, as microcápsulas quando secas em leito de jorro, não foram eficientes para prover proteção aos L. acidophilus e B. lactis em pHs similares ao do estômago humano. A microscopia eletrônica de varredura confirmou que as partículas secas em spray dryer apresentaram formato esférico, sem presença de fissuras e as partículas secas em leito de jorro, formatos irregulares. / In this present work, microcapsules containing B. lactis or L.acidophilis were produced by complex coacervation based on pectin and casein interactions. After coacervation the systems were dehydrated by spray drying or spouted bed techniques. In this present study could evaluate the resistance of these microorganisms to dehydration process, shelf life (storage at 7 and 37 ºC for 120 days), and their in vitro tolerance after being inoculated in acid solutions (pH 1.0 and 3.0). Moreover the morphology characteristics were analyzed by optical microscopic and scanning electron microscopic. Both systems maintained their cellular integrity after spray drying, although, L. acidophilus microcapsules were more resistant. Spouted bed drying was also promising, once the microorganism still remains viable. Comparing the results about shelf life, it is noticeable that L. acidophilus microcapsules dehydrated by spray dried maintained viability for storage period greater than B. lactis. When the microcapsules were dehydrated by spouted bed, the L. acidophilus obtained higher viability at 7ºC stored temperature. In contrast, B. lactis lose their viability during storage at both temperatures (7 and 37ºC).The in vitro studies showed that the microorganisms encapsulated, dehydrated by spray dried, were more resistance to acid pH conditions than free ones. Furthermore, microcapsules when dried in spouted bed were not efficient to provide protection to both microorganisms at this pH?s values. The scanning electron microscopic showed that the particles obtained by spray dryer were spherical without cracks, and the particles obtained by spouted bed presented irregular shape.