METHODS OF CONTROLLING STRUCTURAL-MECHANICAL AND DISPERSED CHARACTERISTICS OF POWDERED BACTERIAL PREPARATIONS

Authors

DOI:

https://doi.org/10.31073/foodresources2026-26-02

Keywords:

bacterial preparations, spray drying, dispersion, bulk density, microstructural analysis

Abstract

Subject. Analysis of structural-mechanical and technological characteristics of powders of a number of bacterial preparations that were obtained by spray drying. Purpose. To investigate the influence of physicochemical, rheological properties of biosuspensions and their drying conditions on the structural, mechanical and dispersion characteristics of powders of a number of bacterial preparations. Methods. The objects of the study were biosuspensions of bacterial preparations, such as Lactin-K, Bifacyl, and BPS-44R, consisting of bacterial cell biomass and protective medium (PM) components. Food-grade soluble substances, including skimmed milk powder (SMP), sugar, and gelatin, were used as the PM. To obtain the powder form of the bacterial preparations, laboratory and industrial spray dryers equipped with various types of spraying devices were used. Results. The studies have shown that powders have a high level of dispersion: the particle size range is 2–40 μm, and the average particle size is 6-18 μm; powders are hygroscopic, lack sufficient flowability, and have a low bulk density of 360-550 kg/m³. The study investigated the influence of the following factors: the temperature of the biosuspension before feeding into the spray chamber, the weight ratio of biomass to protective medium in the biosuspension, and the drying temperature regime on the average particle size of the powder. Microstructural analysis established that the use of a pneumatic nozzle promotes the production of a powder with an average particle size 1.8 times smaller than that obtained using a centrifugal disc sprayer (model Ts-18). When studying the effect of different disc device types, it was found that dispersion with a high-speed disc (TsV-1.5–36, n=36,000 rpm) also contributes to a reduction in particle size by approximately 2 times compared to using a disc with a lower rotation speed (Ts-18, n=18,000 rpm). Scope of the results application. The research results can be used to determine methods that contribute to improving the qualitative characteristics of bacterial preparation powders obtained by the spray drying method.

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Published

2026-06-30

How to Cite

Obodovych, O., Pereiaslavtseva, O., & Stepanova, O. (2026). METHODS OF CONTROLLING STRUCTURAL-MECHANICAL AND DISPERSED CHARACTERISTICS OF POWDERED BACTERIAL PREPARATIONS. FOOD RESOURCES, 14(26), 29–37. https://doi.org/10.31073/foodresources2026-26-02

Issue

Vol. 14 No. 26 (2026): Food Resources

Section

Технічні науки

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Copyright (c) 2026 О. М. Ободович, О. О. Переяславцева , О. Є. Степанова

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