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Effect of spray drying parameters on rosemary aroma microencapsulation

100%

Janiszewska E., Witrowa-Rajchert D.

Polish Journal of Food and Nutrition Sciences

2007

tom 57

nr 3[A]

Results of rosemary oil microcapsulation process are shown in the presented work. The microcapsulation process has taken place in a spray dryer. The core of the microcapsules was maltodextrin. The two mass concentrations of maltodextrin in emulsion, i.e. 25%and 30%, one spray disc speed, inlet air temperature of 200oC and three feed fluid fluxes were used. Efficiency of closing rosemary aroma in the capsule was estimated by the amount of aroma compounds in the initial emulsion, powders and emulsions received from the powder. The best aroma closure was received in the case of 30% carrier concentration and at the medium flux (64.2 mL/min). It was found that higher powders apparent density and lower bed porosity were responsible for quantity increase of the closed aroma compounds.

Ograniczanie wyników

1 Polish Journal of Food and Nutrition Sciences

1 Janiszewska E.

1 Witrowa-Rajchert D.

1 2007

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Effect of spray drying parameters on rosemary aroma microencapsulation