Spray Drying @ Waterford Institute of Technology (WIT) SEAM

Institution Waterford Institute of Technology (WIT) SEAM
County Waterford
Technique Category Sample Preparation
Technique Spray Drying

Basic Capabilities

Able to operate in applications that range from aseptic pharmaceutical processing, ceramic powder production, Food powder production: milk powder, coffee, tea, eggs, cereal, spices, flavorings…
Drying of solutions, emulsions, suspensions….. Microencapsulation, coating, spray crystallization, taste masking, agglomeration.


Turnaround Time - Depends


Equipment Make BUCHI
Equipment Model BUCHI MINI B191


Advantage of Technique/Equipment
  • Drying capacity = 1000 ml/hr
  • Efficient and economic than lyophilizer
  • It can be designed to virtually any capacity required
  • The actual spray drying process is very rapid, with the major portion of evaporation taking place in less than a few seconds
  • Adaptable to fully automated control system that allows continuous monitoring and recording of very large number of process variables simultaneously
  • It can be used with both heat-resistant and heat sensitive products
  • Offers high precision control over Particle size, Bulk density, Degree of crystallinity, organic volatile impurities and residual solvents
  • Powder quality remains constant during the entire run of the dryer. Nearly spherical particles can be produced, uniform in size and frequently hollow, thus reducing the bulk density of the product
Limitations of Technique/Equipment Maintenance

Other Details

Containment No
Turnaround Time Days
Report no
Interpretation no
Data on Analyst Formulation Research Scientist
Indicative Price Depends on the number of trials and time consumed i.e. per slot

Industry Recommendation





Dr. Ramesh Raghavendra

Quality & Systems Supports

Quality Management System in Place


Good Manufacturing Practice Status


Preventative Maintenance



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