Food Science and Biotechnology

Korean Society of Food Science and Technology (한국식품과학회)
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Optimization of Pine Flavor Microencapsulation by Spray Drying

  • Lee, Shin-Jo (Department of Food Science and Technology/Institute of Seafood Science, Pukyong National University) ;
  • Lee, Yang-Bong (Department of Food Science and Technology/Institute of Seafood Science, Pukyong National University) ;
  • Hong, Ji-Hyang (Department of Biosystems & Biomaterials Science and Engineering, Seoul National University) ;
  • Chung, Jong-Hoon (Department of Biosystems & Biomaterials Science and Engineering, Seoul National University) ;
  • Kim, Suk-Shin (Department of Food Science and Nutrition, Catholic University of Korea) ;
  • Lee, Won-Jong (Department of Food Science, Kangnung National University) ;
  • Yoon, Jung-Ro (Department of Food Science, Kangnung National University)
  • Published : 2005.12.31
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Abstract

Microencapsulation of pine flavors was investigated to determine the optimum wall material and spray drying condition. ${\beta}$-Cyclodextrin, maltodextrin, and a 3:1 mixture of maltodextrin and gum arabic were evaluated as wall materials. The latter mixture was determined to be the best wall material based on dispersion capacity and flavor yield. Spray drying effectiveness was evaluated using a $3^3$ fraction factorial design and statistical analysis. The optimum operation condition was an inlet air temperature of $175^{\circ}C$, inlet airflow rate of $0.65\;m^3/min$ and atomizing pressure of 180 kPa, which resulted in a 93% flavor yield. The best particle shape observed by SEM was a round globular shape obtained under the above spray drying condition, whereas lower temperatures and higher inlet airflow rates resulted in initial and full collapses, respectively. The round globular shapes remained stable for at least one month.

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References

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