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学科主题: Food Science & Technology
题名: Influence of emulsion composition and spray-drying conditions on microencapsulation of tilapia oil
作者: Huang, H ; Hao, SX ; Li, LH ; Yang, XQ ; Cen, JW ; Lin, WL ; Wei, Y
通讯作者: laihaoli@163.com
关键词: Tilapia oil ; Spray drying ; Emulsion composition ; Microencapsulation
刊名: JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
发表日期: 2014
卷: 51, 期:9, 页:2148-2154
收录类别: sci
部门归属: [Huang, Hui ; Hao, Shuxian ; Li, Laihao ; Yang, Xianqing ; Cen, Jianwei ; Lin, Wanling ; Wei, Ya] Chinese Acad Fishery Sci, South China Sea Fisheries Res Inst, Natl R&D Ctr Aquat Prod Proc, Key Lab Aquat Prod Proc,Minist Agr, Guangzhou 510300, Guangdong, Peoples R China
项目归属: LMB
资助者: Ministry of Agriculture of the People's Republic of China [CARS-49]; National Agriculture Science Technology Achievement Transformation Fund of China [2010GB23260577, 2009GB2E200303, 2010GB2E000335]
摘要: The influence of processing conditions on the microencapsulation of tilapia oil by spray drying was studied. Trehalose, gelatin, sucrose and xanthan were used as emulsion composition. The experimental parameters of spray drying such as inlet air temperature, solid content, drying air flow rate and atomizing pressure were optimized using a central composite design. Encapsulation efficiency and lipid oxidation were determined. Bulk density, powder morphology and particle size were also analyzed. Trehalose improved the glass transition temperature of wall material significantly and prevented the oxidation of the fish oil. Encapsulation efficiency reached a maximum of 90 % under optimum conditions with an inlet air temperature of 121 A degrees C, a drying air flow rate of 0.65 m(3)/min and a spray pressure of 100 kPa.
原文出处: 查看原文
内容类型: 期刊论文
URI标识: http://ir.scsio.ac.cn/handle/344004/10388
Appears in Collections:中科院海洋生物资源可持续利用重点实验室_期刊论文

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Recommended Citation:
Huang, H; Hao, SX; Li, LH; Yang, XQ; Cen, JW; Lin, WL; Wei, Y.Influence of emulsion composition and spray-drying conditions on microencapsulation of tilapia oil,JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE,2014,51(9):2148-2154
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