Journal of the Korean Society of Food Science and Nutrition (한국식품영양과학회지)

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Analysis of Microencapsulation Yield of Sardine Oil Spray Drying

분무건조방법으로 미세캡슐화된 정어리기름의 수율 측정

  • 신명곤 (우송대학교 식품생명공학과) ;
  • 서자영 (충남대학교 식품공학과)
  • Published : 1999.02.01
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Abstract

Sardine oil was microencapsulated by spray drying method in wall systems containing corn syrup in combination with sodium casein or wheat protein. Analysis of microencapsulation yield of sardine oil was carried out by a modified soxhlet method which could reduce the extraction time of surface oil. Microencapsulation yield of sardine oil was ranged from 65.3 to 93.5 % depending on the sodium casein content.

Keywords

References

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