Role of powder particle size on the encapsulation efficiency of oils during spray drying
Jafari, Seid, He, Yinghe, and Bhandari, Bhesh (2007) Role of powder particle size on the encapsulation efficiency of oils during spray drying. Drying Technology, 25 (6). pp. 1081-1089.
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In this study, emulsions prepared by microfluidizer and ultrasound were spray-dried to produce encapsulated powders containing d-limonene or fish oil (20% w/w). Maltodextrin combined with a surface-active biopolymer (modified starch or whey protein concentrate) was used as the wall material (40% solids w/w). It was shown that volatility of the core material significantly affects the surface oil content of the encapsulated powder. Also, by the classification of encapsulated powders into various sizes, our results revealed that larger particles (>63 µm) retain more volatiles than smaller ones (<38 µm), but at the same time there is more unencapsulated oil at the surface of big particles. In the case of fish oil, although surface oil content obtained by solvent extraction was high in larger particles, X-ray photoelectron spectroscopy analysis showed that different particles had similar surface oil coverage.
|Item Type:||Article (Refereed Research - C1)|
|Keywords:||d-limonene; fish oil; retention; surface oil coverage; XPS|
|FoR Codes:||09 ENGINEERING > 0904 Chemical Engineering > 090499 Chemical Engineering not elsewhere classified @ 50%|
09 ENGINEERING > 0908 Food Sciences > 090805 Food Processing @ 50%
|SEO Codes:||86 MANUFACTURING > 8601 Processed Food Products and Beverages (excl. Dairy Products) > 860199 Processed Food Products and Beverages (excl. Dairy Products) not elsewhere classified @ 100%|
|Deposited On:||26 Aug 2009 11:27|
|Last Modified:||23 May 2013 00:29|
Last 12 Months: 0
|Citation Counts with External Providers:||Web of Science: 3|
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