Research projects

Mechanism of agglomeration in spray drying with the fine particle recirculation. (Polish National Science Centre, 01.03.2022-28.02.2025, 995k PLN)

The project performed in cooperation with Otto-von-Guericke Universität Magdeburg (OVGU), Germany. The primary aim of this project is to determine experimentally and numerically the mechanisms which are responsible for agglomeration in spray drying with a return of fines to the drying chamber. We will answer the following two main questions: Which configuration of the spray dryer can lead to the production of large agglomerates with stable structures? Under which operating process parameters can such agglomerates be produced?

Spray Drying Kinetics and Morphology (International Fine Particle Institute, 2021 to 2024)

The aim of the project to understand the relationship between the properties of the solution and the morphology of the powder in order to optimize the spray drying process and obtain powders with the desired properties. The properties of the powder particles produced during spray drying can be influenced by various properties of the solution, such as viscosity, surface tension and solids content. The size, shape and surface area of the powder particles have a significant impact on the properties and performance of the final product.

Development of an innovative strawberry freeze-drying technology in continuous mode, with on-line control and optimization of product quality parameters, based on artificial intelligence algorithms and spectral measurement. (National Centre for Research and Development, Project of Smart Growth Operational Programme 2014-2020, 01.01.2022 -31.12.2023, 17 mil PLN)

The project was carried out in consortium with the Wrocław University of Environmental and Life Sciences and the “Klasa” Producers Group. The goal of the project is to design and build an innovative, continuous freeze dryer for freeze-drying strawberry slices. The freeze-drying process will then be shorter and more convenient, and the level of fruit loss will be much lower. In addition, the strawberries will retain more flavor and aroma and a higher nutritional value than strawberries previously freeze-dried in industrial conditions.

Description of the physicochemical mechanism of flame spray drying. (Polish Ministry of Science and Higher Education, 2010-05 to 2013-05, 335k PLN).

Novel drying technique, Flame Spray Drying, was developed to decrease energy consumption of standard spray drying process, to apply renewable energy sources like biofuels for spray drying and to ensure intensification of drying process.

Spray drying Technology and Microencapsulation of foamed materials. (Polish Ministry of Science and Higher Education, 2010)

The aim of the project was to describe the mechanism of foam spray drying as well as to elaborate technology of microencapsulation of foamed materials.

Drying and degradation kinetics of heat sensitive products in spray drying (International Fine Particle Institute, 1997 to 2003)

Within the frame of the project a method for measuring drying kinetics in a disperse system has been developed.