Microencapsulation of Macadamia oil by spray drying

被引：32

作者：

Laohasongkram, Kalaya ^{[1
]}

Mahamaktudsanee, Tida ^{[1
]}

Chaiwanichsiri, Saiwarun ^{[1
]}

机构：

[1] Chulalongkorn Univ, Dept Food Technol, Fac Sci, Bangkok 10330, Thailand

来源：

11TH INTERNATIONAL CONGRESS ON ENGINEERING AND FOOD (ICEF11) | 2011年 / 1卷

关键词：

Microencapsulation; Microcapsule; Macadamia oil; Spray drying; FOOD INGREDIENTS; IN-WATER; EMULSIFICATION; STABILITY; GUM; ENCAPSULATION; PECTIN;

D O I：

10.1016/j.profoo.2011.09.245

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The microencapsulation conditions of macadamia oil using spray drying were studied. The optimum condition for preparing emulsion using response surface methodology was studied by varying the ratio of sodium caseinate to maltodextrin, ratio of wall material to core material, and homogenizing pressure. Result showed that the appropriated conditions were sodium caseinate : maltodextrin at 1:4, wall material : core material at 60:40 and homogenizing pressure of 200 bar. The conditions of spray drying were investigated and was found that the optimum condition was the feed rate of 1.1 kg/h and inlet temperature of 167 degrees C. (c) 2011 Published by Elsevier B.V. Selection and/or peer-review under responsibility of 11th International Congress on Engineering and Food (ICEF 11) Executive Committee.

引用

页码：1660 / 1665

页数：6

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