As part of the Institute’s ongoing efforts to expand international scientific cooperation, an online specialized lecture entitled “From Structure to Function, Linking Microstructure and Morphology to the Performance of Spray-Dried Powders” was held in collaboration with the International Scientific Cooperation Office of RIFST.
The event featured Dr. Amin Farshchi, Lecturer in Food Science and Technology at Teesside University, UK, and focused on the latest global developments in industrial and food powder production technologies.
During the lecture, Dr. Farshchi provided a comprehensive overview of the spray drying process and highlighted the critical role of particle microstructure, morphology, surface characteristics, and particle formation mechanisms in determining the functional performance of powders. He emphasized the growing importance of these factors across a wide range of industries, including food and beverages, pharmaceuticals, detergents, cosmetics, agriculture, and advanced materials.
In his presentation, Dr. Farshchi described spray drying as one of the most widely used technologies for industrial powder production. He outlined the process through its five principal stages: liquid feed preparation, atomization, heat and mass transfer, particle formation, and particle separation. Referring to the role of atomizers, including nozzle and rotary disc systems, he examined how key parameters such as viscosity and surface tension influence droplet size and, consequently, the quality and performance of the resulting powder particles.
A notable section of the lecture was dedicated to advanced analytical techniques used for powder characterization. Dr. Farshchi introduced and discussed modern tools such as X-ray Micro-Computed Tomography (Micro-CT), particle size and shape analysis using the Morphologi G3 system, and powder flowability assessment with a Shear Cell Tester. These techniques were compared with conventional characterization methods, including Scanning Electron Microscopy (SEM) and Raman spectroscopy, highlighting their respective advantages and applications.
Another key focus of the lecture was the impact of environmental conditions on powder stability during storage. Dr. Farshchi explained how increases in humidity can enhance molecular mobility, leading to phenomena such as recrystallization, crystal growth, increased surface roughness, particle agglomeration, and reduced flowability and stability.
He noted that these changes are particularly significant in food powders containing amorphous sugars and lactose, where storage conditions play a crucial role in maintaining product quality.
The lecture concluded with an interactive discussion and question-and-answer session, providing participants with an opportunity to exchange ideas and gain deeper insights into recent advances in spray-dried powder technology and characterization.