[Objective] The aim was to study the microcapsulation of onion oil with double place separation-coacevation and spray drying. [Method] The effect of processing parameters which included the different wall material com...[Objective] The aim was to study the microcapsulation of onion oil with double place separation-coacevation and spray drying. [Method] The effect of processing parameters which included the different wall material combination,the ratio between the wall material,the core material content and the feed concentration on the efficiency and yield of microencapsulated was evaluated by single factor experiments. [Result] Through orthogonal optimization experiments, the optimum condition was as follows: the ratio of Arabic gum and maltodextrin ration was 1∶1, the core content was 25%, feed composition was 18%, and the microencapsulation efficiency and yield can reach 80.7% and 95.3% respectively. [Conclusion] The microcapsulaiton of onion oil with complex coacervation spray drying method can increase membrane thickness, improve core stability and prolong shelf life of products.展开更多
基金Supported by the Scientific Research Program for PostgraduateStudent in Weinan Normal Unviersity( 12YKZ040)
文摘[Objective] The aim was to study the microcapsulation of onion oil with double place separation-coacevation and spray drying. [Method] The effect of processing parameters which included the different wall material combination,the ratio between the wall material,the core material content and the feed concentration on the efficiency and yield of microencapsulated was evaluated by single factor experiments. [Result] Through orthogonal optimization experiments, the optimum condition was as follows: the ratio of Arabic gum and maltodextrin ration was 1∶1, the core content was 25%, feed composition was 18%, and the microencapsulation efficiency and yield can reach 80.7% and 95.3% respectively. [Conclusion] The microcapsulaiton of onion oil with complex coacervation spray drying method can increase membrane thickness, improve core stability and prolong shelf life of products.
