Moisture Sorption Characteristics of Peppermint Oil Microencapsulated by Spray Drying

被引：29

作者：

Adamiec, Janusz ^{[1
]}

机构：

[1] Tech Univ Lodz, Fac Proc & Environm Engn, Dept Heat & Mass Transfer, PL-90924 Lodz, Poland

来源：

DRYING TECHNOLOGY | 2009年 / 27卷 / 12期

关键词：

Maltodextrin; Monolayer moisture; Peppermint essential oil; Sorption heat; GLASS-TRANSITION; FOOD INGREDIENTS; WATER SORPTION; ISOTHERMS; TEMPERATURE;

D O I：

10.1080/07373930903383695

中图分类号：

TQ [化学工业];

学科分类号：

081705 [工业催化];

摘要：

As a result of spray drying of a multicomponent aqueous solution of maltodextrin and natural peppermint oil, the powdery product of microencapsulation was obtained. The powder was characterized by the water vapor sorption properties. Temperatures in the range from 15 to 35 degrees C had no effect on the sorption isotherms in contrast to the mass share of essential oil in the microcapsules, where an increase in the oil share notably shifts the equilibrium curve down. The coefficients of the GAB model and the sorption heat of water were calculated and correlated as a function of essential oil share in the powdery product.

引用

页码：1363 / 1369

页数：7

共 15 条

[1]

Analysis of microencapsulation ability of essential oils during spray drying [J].

Adamiec, Janusz ;

Kalemba, Danuta .

DRYING TECHNOLOGY, 2006, 24 (09) :1127-1132

[2]

Moisture adsorption isotherms and glass transition temperature of xanthan gum [J].

Basu, Santanu ;

Shivhare, U. S. ;

Mujumdar, A. S. .

DRYING TECHNOLOGY, 2007, 25 (09) :1581-1586

[3]

Models for sorption isotherms for foods: A review [J].

Basu, Santanu ;

Shivhare, U. S. ;

Mujumdar, A. S. .

DRYING TECHNOLOGY, 2006, 24 (08) :917-930

[4]

Benita S., 1996, Microencapsulation: Methods and Industrial Applications, DOI DOI 10.1016/j.jconrel.2005.07.009

[5]

Moisture sorption isotherm characteristics of freeze-dried D-limonene emulsions in modified chitosan and maltodextrin [J].

Borgognoni, Camila Figueiredo ;

Polakiewicz, Bronislaw ;

de Moraes Pitombo, Ronaldo Nogueira .

DRYING TECHNOLOGY, 2008, 26 (07) :956-962

[6]

Recent developments in microencapsulation of food ingredients [J].

Desai, KGH ;

Park, HJ .

DRYING TECHNOLOGY, 2005, 23 (07) :1361-1394

[7]

Microencapsulation: industrial appraisal of existing technologies and trends [J].

Gouin, S .

TRENDS IN FOOD SCIENCE & TECHNOLOGY, 2004, 15 (7-8) :330-347

[8]

THE INFLUENCE OF TEMPERATURE ON SORPTION ISOTHERMS OF PROTEIN-CONTAINING MIXTURES [J].

KAMINSKI, W ;

STRUMILLO, C .

DRYING TECHNOLOGY, 1994, 12 (06) :1263-1277

[9]

Moisture Sorption Isotherms of Domestic and Imported Milk Powders and Their Calculated Heat of Sorption [J].

Ko, Se-Hee ;

Hong, Geun-Pyo ;

Min, Sang-Gi ;

Choi, Mi-Jung .

DRYING TECHNOLOGY, 2008, 26 (11) :1396-1400

[10]

The applicability of the GAB model to food water sorption isotherms [J].

Lewicki, PP .

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 1997, 32 (06) :553-557

← 1 2 →