Influence of Spray-Dryer Air Temperatures on Encapsulated Mandarin Oil

被引：62

作者：

Bringas-Lantigua, Madai ^{[1
]}

Exposito-Molina, Idalmis ^{[1
]}

Reineccius, Gary A. ^{[2
]}

Lopez-Hernandez, Orestes ^{[3
]}

Pino, Jorge A. ^{[1
]}

机构：

[1] Res Inst Food Ind IIIA, Havana 19200, Cuba

[2] Univ Minnesota, Dept Food Sci & Nutr, St Paul, MN USA

[3] Ctr Invest & Desarrollo Medicamentos, Havana, Cuba

来源：

DRYING TECHNOLOGY | 2011年 / 29卷 / 05期

关键词：

Drying air temperatures; Encapsulation; Flavor retention; Mandarin oil; Spray drying; DRIED ORANGE OIL; FLAVOR RETENTION; OPTIMIZATION; MICROENCAPSULATION; EMULSION; DEHYDRATION; POWDER; SIZE;

D O I：

10.1080/07373937.2010.513780

中图分类号：

TQ [化学工业];

学科分类号：

0817 ;

摘要：

The influence of inlet and exit air temperatures (160-200 and 80-100 degrees C, respectively) on the spray drying of mandarin oil was evaluated by using a three-level factor design. For optimization, dryer evaporative rate, volatile oil retention, and microencapsulation efficiency were considered as response variables. The response surface analysis produced significant (p0.05) polynomial regression equations that were successfully fitted for all response variables and no significant (p0.05) lack of fit was indicated for the reduced models. This observation confirmed an accurate fitness of the reduced response surface models to the experimental data. The multiple response optimizations indicated that an inlet air temperature of 200 degrees C and an exit air temperature of 80 degrees C were predicted to provide the maximum evaporative rate, volatile oil retention, and microencapsulation efficiency in the studied ranges.

引用

页码：520 / 526

页数：7

共 28 条

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[2]

[Anonymous], 2006, FLAVOR CHEM TECHNOLO

[3]

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