Influence of spray drying operating conditions on microencapsulated rosemary essential oil properties
Autor(a) principal: | |
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Data de Publicação: | 2012 |
Outros Autores: | , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Repositório Institucional da UFLA |
Texto Completo: | http://repositorio.ufla.br/jspui/handle/1/4712 |
Resumo: | Spray drying is an important method used by the food industry in the production of microencapsulated flavors to improve handling and dispersion properties. The objective of this study was to evaluate the influence of the process conditions on the properties of rosemary essential oil microencapsulated by spray drying using gum Arabic as encapsulant. The effects of the wall material concentration (10-30%), inlet air temperature (135-195 °C), and feed flow rate (0.5-1.0 L.h –1 ) on the moisture content, hygroscopicity, wettability, solubility, bulk and tapped densities, particle density, flowability, and cohesiveness were evaluated using a 2 3 central composite rotational experimental design. Moisture content, hygroscopicity and wettability were significantly affected by the three factors analyzed. Bulk density was positively influenced by the wall material concentration and negatively by the inlet air temperature. Particle density was influenced by the wall material concentration and the inlet air temperature variables, both in a negative manner. As for the solubility, tapped density, flowability, and cohesiveness, the models did not fit the data well. The results indicated that moderate wall material concentration (24%), low inlet air temperature (135 °C), and moderate feed flow rate (0.7 L.h –1 ) are the best spray drying conditions. |
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Influence of spray drying operating conditions on microencapsulated rosemary essential oil propertiesInfluência das condições operacionais da secagem por atomização nas propriedades de óleo de alecrim microencapsuladoSpray dryerGum ArabicRosmarinus officinalisSecador por atomizaçãoGoma arábicaRosmarinus officinalisSpray drying is an important method used by the food industry in the production of microencapsulated flavors to improve handling and dispersion properties. The objective of this study was to evaluate the influence of the process conditions on the properties of rosemary essential oil microencapsulated by spray drying using gum Arabic as encapsulant. The effects of the wall material concentration (10-30%), inlet air temperature (135-195 °C), and feed flow rate (0.5-1.0 L.h –1 ) on the moisture content, hygroscopicity, wettability, solubility, bulk and tapped densities, particle density, flowability, and cohesiveness were evaluated using a 2 3 central composite rotational experimental design. Moisture content, hygroscopicity and wettability were significantly affected by the three factors analyzed. Bulk density was positively influenced by the wall material concentration and negatively by the inlet air temperature. Particle density was influenced by the wall material concentration and the inlet air temperature variables, both in a negative manner. As for the solubility, tapped density, flowability, and cohesiveness, the models did not fit the data well. The results indicated that moderate wall material concentration (24%), low inlet air temperature (135 °C), and moderate feed flow rate (0.7 L.h –1 ) are the best spray drying conditions.A secagem por atomização é um importante método utilizado pela indústria de alimentos na produção de flavors microencapsulados, melhorando suas propriedades de manuseio e dispersão. O objetivo deste estudo foi avaliar a influência das condições de processo nas propriedades de óleo essencial de alecrim microencapsulado por secagem por atomização, utilizando-se goma Arábica como agente encapsulante. Os efeitos da concentração de material de parede (10% a 30%), temperatura de entrada do ar (135-195 °C) e vazão de alimentação (0.5-1.0 L.h –1 ) na umidade, higroscopicidade, molhabilidade, solubilidade, densidades de leito e compactada, densidade de partícula, e fluidez e coesividade foram avaliados através de um delineamento experimental composto central rotacional 2 3 . A umidade, higroscopicidade e molhabilidade foram afetadas significativamente pelos três fatores analisados. A densidade de leito foi influenciada positivamente pela concentração de material de parede e negativamente pela temperatura do ar de entrada. Já a densidade de partícula foi influenciada pelas variáveis concentração de material de parede e temperatura do ar de entrada, ambas de forma negativa. Para a solubilidade, densidade compactada, fluidez e coesividade, os modelos não apresentaram bons ajustes para a variação dos dados. Os resultados indicaram que uma moderada concentração de material de parede (24%), baixa temperatura de entrada do ar (135 °C) e moderada vazão de alimentação (0,7 L.h –1 ) foram as melhores condições para o processo de secagem por atomização.Sociedade Brasileira de Ciência e Tecnologia de Alimentos2014-12-02T18:31:22Z2014-12-02T18:31:22Z2012-11-11info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfFERNANDES, R. V. B.; BORGES, S. V.; BOTREL, D. A. Influence of spray drying operating conditions on microencapsulated rosemary essential oil properties. Ciência e Tecnologia de Alimentos, Campinas, v. 33, p. 171-178, Feb. 2013. Suplement 1.http://repositorio.ufla.br/jspui/handle/1/4712Ciência e Tecnologia de Alimentosreponame:Repositório Institucional da UFLAinstname:Universidade Federal de Lavras (UFLA)instacron:UFLAFernandes, R. V. de B.Borges, Soraia VilelaBotrel, D. A.info:eu-repo/semantics/openAccesseng2015-03-11T13:56:06Zoai:localhost:1/4712Repositório InstitucionalPUBhttp://repositorio.ufla.br/oai/requestnivaldo@ufla.br || repositorio.biblioteca@ufla.bropendoar:2015-03-11T13:56:06Repositório Institucional da UFLA - Universidade Federal de Lavras (UFLA)false |
dc.title.none.fl_str_mv |
Influence of spray drying operating conditions on microencapsulated rosemary essential oil properties Influência das condições operacionais da secagem por atomização nas propriedades de óleo de alecrim microencapsulado |
title |
Influence of spray drying operating conditions on microencapsulated rosemary essential oil properties |
spellingShingle |
Influence of spray drying operating conditions on microencapsulated rosemary essential oil properties Fernandes, R. V. de B. Spray dryer Gum Arabic Rosmarinus officinalis Secador por atomização Goma arábica Rosmarinus officinalis |
title_short |
Influence of spray drying operating conditions on microencapsulated rosemary essential oil properties |
title_full |
Influence of spray drying operating conditions on microencapsulated rosemary essential oil properties |
title_fullStr |
Influence of spray drying operating conditions on microencapsulated rosemary essential oil properties |
title_full_unstemmed |
Influence of spray drying operating conditions on microencapsulated rosemary essential oil properties |
title_sort |
Influence of spray drying operating conditions on microencapsulated rosemary essential oil properties |
author |
Fernandes, R. V. de B. |
author_facet |
Fernandes, R. V. de B. Borges, Soraia Vilela Botrel, D. A. |
author_role |
author |
author2 |
Borges, Soraia Vilela Botrel, D. A. |
author2_role |
author author |
dc.contributor.author.fl_str_mv |
Fernandes, R. V. de B. Borges, Soraia Vilela Botrel, D. A. |
dc.subject.por.fl_str_mv |
Spray dryer Gum Arabic Rosmarinus officinalis Secador por atomização Goma arábica Rosmarinus officinalis |
topic |
Spray dryer Gum Arabic Rosmarinus officinalis Secador por atomização Goma arábica Rosmarinus officinalis |
description |
Spray drying is an important method used by the food industry in the production of microencapsulated flavors to improve handling and dispersion properties. The objective of this study was to evaluate the influence of the process conditions on the properties of rosemary essential oil microencapsulated by spray drying using gum Arabic as encapsulant. The effects of the wall material concentration (10-30%), inlet air temperature (135-195 °C), and feed flow rate (0.5-1.0 L.h –1 ) on the moisture content, hygroscopicity, wettability, solubility, bulk and tapped densities, particle density, flowability, and cohesiveness were evaluated using a 2 3 central composite rotational experimental design. Moisture content, hygroscopicity and wettability were significantly affected by the three factors analyzed. Bulk density was positively influenced by the wall material concentration and negatively by the inlet air temperature. Particle density was influenced by the wall material concentration and the inlet air temperature variables, both in a negative manner. As for the solubility, tapped density, flowability, and cohesiveness, the models did not fit the data well. The results indicated that moderate wall material concentration (24%), low inlet air temperature (135 °C), and moderate feed flow rate (0.7 L.h –1 ) are the best spray drying conditions. |
publishDate |
2012 |
dc.date.none.fl_str_mv |
2012-11-11 2014-12-02T18:31:22Z 2014-12-02T18:31:22Z |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
FERNANDES, R. V. B.; BORGES, S. V.; BOTREL, D. A. Influence of spray drying operating conditions on microencapsulated rosemary essential oil properties. Ciência e Tecnologia de Alimentos, Campinas, v. 33, p. 171-178, Feb. 2013. Suplement 1. http://repositorio.ufla.br/jspui/handle/1/4712 |
identifier_str_mv |
FERNANDES, R. V. B.; BORGES, S. V.; BOTREL, D. A. Influence of spray drying operating conditions on microencapsulated rosemary essential oil properties. Ciência e Tecnologia de Alimentos, Campinas, v. 33, p. 171-178, Feb. 2013. Suplement 1. |
url |
http://repositorio.ufla.br/jspui/handle/1/4712 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos |
publisher.none.fl_str_mv |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos |
dc.source.none.fl_str_mv |
Ciência e Tecnologia de Alimentos reponame:Repositório Institucional da UFLA instname:Universidade Federal de Lavras (UFLA) instacron:UFLA |
instname_str |
Universidade Federal de Lavras (UFLA) |
instacron_str |
UFLA |
institution |
UFLA |
reponame_str |
Repositório Institucional da UFLA |
collection |
Repositório Institucional da UFLA |
repository.name.fl_str_mv |
Repositório Institucional da UFLA - Universidade Federal de Lavras (UFLA) |
repository.mail.fl_str_mv |
nivaldo@ufla.br || repositorio.biblioteca@ufla.br |
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1807835225620742144 |