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Studies on Preparing High Temperature-resistant Microencapsulated Sweet Orange Oil by Different Methods
Author: LiZhu
Tutor: ChenZhengXing
School: Jiangnan University
Course: Cereals, Oils and Vegetable Protein Engineering
Keywords: Orange Oil High temperature Microcapsules β-cyclodextrin (β-CD) Emulsion spray drying
CLC: TS225
Type: Master's thesis
Year: 2005
Downloads: 261
Quote: 2
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Abstract
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Emulsion spray-drying method, and β-cyclodextrin (β-CD) Act are two methods of microencapsulated flavor substances, the former conventional technique, the latter is an emerging microencapsulation means article compares the two prepared storage performance and high temperature resistance, high temperature microencapsulation flavors continue to develop in the future to explore. Emulsion spray drying method comprehensive evaluation, modified starch for the best wall material, the best spray drying process: solids concentration of 40%, into nine different raw materials for the preparation of wall material Microencapsulation of sweet orange oil air temperature of 185 ° C, outlet air temperature of 85 ° C. β-CD prepared microcapsules sweet orange oil using the suspension method, the load of the sweet orange oil 5%, the reaction temperature of 55 ° C, the reaction time of 6 hours, can be prepared by the microencapsulation efficiency and high yield products . By DSC, IR and NMR analysis: the sweet orange oil and β-CD formed by the interaction of the clathrate. Microencapsulation of products under different humidity release studies showed that: the higher the relative humidity, the faster the rate of release of the product microencapsulation; same relative humidity, the rate of release of the products prepared by emulsion spray drying method than β -CD method of the prepared product. Was found by scanning electron microscope the particle size and structure of the microencapsulated sweet orange oil emulsion spray drying method, the preparation of microencapsulated sweet orange oil particles were uniformly rounded, the surface structural integrity of β-CD prepared by method irregular state . Flavor residues results show that after the high temperature treatment: 100 ° C, 120 ° C, the heat treatment under conditions of 140 ° C and 160 ℃, the faster the rate of release of the products of β-CD prepared by method; heat treatment under conditions of 180 ° C and 200 ℃ the emulsified spray The faster release rate of the product was prepared by fog method. The high temperature the headspace test showed: microencapsulated orange oil release to the top amount of air flavor substances are different due to the different temperature and preparation method, the release regularity and hot top air show residues showed consistent. The microscopic structure of the product after heat treatment: the microscopic structure of the product prepared by the method of β-CD is substantially no change, and there are large holes in the surface of the microstructure of the product prepared by the emulsion spray drying method, some of the grain structure has been completely destroyed. Avrami's formula can be used for the analysis of the release of the product at high temperature. Microencapsulated products used in bakery products, using a combination of methods of fuzzy mathematics and sensory evaluation method, the composite score by the maximum degree of law and the f function, two Microencapsulation of sweet orange oil was better than the oily flavors and microencapsulated flavors.
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