Artículo
Spray-air contact in tall and short-type spray dryers affects important physicochemical properties of microencapsulated chia seed oil
Bordón, María Gabriela
; Alasino, Noelia Pia Ximena
; Defain Tesoriero, María Victoria; Camacho, Nahuel Matias
; Penci, Maria Cecilia
; Martinez, Marcela Lilian
; Ribotta, Pablo Daniel
Fecha de publicación:
27/08/2020
Editorial:
MDPI
Revista:
Proceedings
e-ISSN:
2504-3900
Idioma:
Inglés
Tipo de recurso:
Artículo publicado
Clasificación temática:
Resumen
The aim of this work was to determine the influence of the spray dryer`s aspect ratio (height/diameter) on the physico-chemical properties of microencapsulated chia oil (CSO). Two different dryers were analyzed: a tall-type dryer [H/D = 5/1], and a short-type dryer [H/D = 1.65/1]. The former corresponded to a co-current flow, while the latter had a central air disperser in the chamber, and a rotary air flow. Emulsions were prepared by homogenization of CSO, and a mixture of soy protein isolate (SPI) and gum arabic (GA). The co-current contact in the tall-type dryer yielded greater oxidative stability indexes (OSI) (three times higher than CSO), which was possibly associated the reduced thermal degradation. It can be concluded that a co-current contact constitutes a better alternative for the protection of CSO.
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Articulos(ICYTAC)
Articulos de INST. DE CIENCIA Y TECNOLOGIA DE ALIMENTOS CORDOBA
Articulos de INST. DE CIENCIA Y TECNOLOGIA DE ALIMENTOS CORDOBA
Citación
Bordón, María Gabriela; Alasino, Noelia Pia Ximena; Defain Tesoriero, María Victoria; Camacho, Nahuel Matias; Penci, Maria Cecilia; et al.; Spray-air contact in tall and short-type spray dryers affects important physicochemical properties of microencapsulated chia seed oil; MDPI; Proceedings; 53; 1; 27-8-2020; 1-7
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