Effect of drying process and wall material on the release kinetics and stability of encapsulated cardamom oil

摘要：

This work was aimed at microencapsulating cardamom oil by using spray and freeze drying methods.To this end oil-in-water emulsions composing of 5％ cardamom oil in an aqueous solution of 30％ HiCap 100 or Skim milk powder was prepared by ultrasound.It was found that the particle size of spray dried powder greatly contributed to the flavor retention and surface oil content of microcapsules.Additionally, microscopic observation of powder particles revealed that the type of wall material and drying method distinctly influenced the morphological characteristics of powders which presumably caused a difference in their capability of cardamom oil retention.

关键词： Cardamom oil Flavor retention Spray drying Freeze drying

作者: Masoud Najaf Najafi Rassoul Kadkhodaee

作者单位: Institute of Scientific - Applied Higher Education Jihad-e- Agriculture,Iran.P.O.Box 91375-5887,Mash Department of Food Technology,Khorasan Research Institute for Food Science and Technology.O.Box 9173

会议类型: 国际会议

会议名称: The 7th Asia-Pacific Drying Conference(第七届亚太地区干燥会议 ADC2011)

会议地点: 天津

会议语种:英文

页码: 1-8

在线出版日期: 2011-09-18（万方平台首次上网日期，不代表论文的发表时间）