Optimization of Fish Oil Spray Drying Using a Protein:Inulin System

被引：78

作者：

Botrel, Diego Alvarenga ^{[1
,2
]}

Borges, Soraia Vilela ^{[2
]}

de Barros Fernandes, Regiane Victoria ^{[2
]}

do Carmo, Eloa Lourenco ^{[2
]}

机构：

[1] Univ Fed Vicosa, Inst Agr Sci, BR-38810000 Rio Paranaiba, MG, Brazil

[2] Univ Fed Lavras, Dept Food Sci, Lavras, MG, Brazil

来源：

DRYING TECHNOLOGY | 2014年 / 32卷 / 03期

关键词：

Encapsulation; Fructan; Omega-3; Response surface methodology; Spray drying; Whey protein; PHYSICOCHEMICAL PROPERTIES; OXIDATIVE STABILITY; SORPTION ISOTHERMS; WHEY PROTEINS; MICROENCAPSULATION; ENCAPSULATION; MICROCAPSULES; AIR; MALTODEXTRIN; PRESSURE;

D O I：

10.1080/07373937.2013.823621

中图分类号：

TQ [化学工业];

学科分类号：

081705 [工业催化];

摘要：

The aim of this work was to investigate the use of an unconven-tional polymeric material, inulin, in fish oil spray drying. The influence of inlet air temperature, oil load, and carrier substitution (whey protein isolate by inulin) on the physical properties of particles containing fish oil was investigated. Increasing the oil load caused an increase in the surface oil; however, the presence of inulin favorably decreased the particle surface oil when a high oil lad was applied. The parameters hygroscopicity and wettability were also influenced by the inulin fraction. The higher inlet air temperature produced larger particles with lower densities. The best operating conditions were determined to be an air temperature of 185 degrees C, a 40% inulin fraction, and a 6% oil load. The results indicate that inulin is an alternative carrier in the fish oil spray-drying process.

引用

页码：279 / 290

页数：12

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