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vol. 16, nr. 1 (2010)
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Effect of lemon aroma content on selected physical properties of microcapsules
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Emilia Janiszewska, Daniela Śliwińska, Dorota Witrowa-Rajchert
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Department of Food Engineering and Process Management, Faculty of Food Sciences, Warsaw University of Life Sciences (WULS-SGGW) ul. Nowoursynowska 159C, 02-776 Warszawa |
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vol. 16 (2010), nr. 1,
pp. 59-68
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abstract:
The physical properties of powders have a significant impact on the efficiency of aroma retention in the process of microencapsulation of aroma. The aim of this study was to investigate the relationship between the content of lemon aroma in emulsion on micro-encapsulation by the spray drying method and on selected physical properties of powders. The emulsion was prepared at a concentration of 30% (26% maltodextrin and 4% Arabic gum), aroma additive was 2, 4, 6, 8 and 10% of the total weight of the solution. Emulsion viscosity measurements showed that apparent viscosity of the emulsion increased from 30 to 41 mPa after exceeding the value of 4% aroma. By contrast, the density of the emulsion decreased linearly with increasing aroma content. The aroma content increase resulted in a decrease of powders apparent density from 1437 to 1220 kg m-3. No direct impact the aroma content on water content, density and porosity of powder bed was demonstrated. Particle size of powder particles increased with rising amount of added aroma. The cumulative curve showed that half of analysed particles had a diameter smaller than or equal to 6.3 m in powders with 4% aroma, and 9.1 m when the content of aroma was 10%.
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keywords:
apparent density, bulk density, equivalent diameter, spray drying, lemon flavour
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original in:
Polish
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