Effect of Wall Materials and Inlet Air Temperatures on Physical Properties of Microencapsulated of Olive Oil Powder

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dc.contributor.authorAshokkumar, C
dc.contributor.authorMurugan, B
dc.contributor.authorBaskaran, D
dc.contributor.authorVeerapandian, V
dc.contributor.authorKarthiayani, A
dc.contributor.authorTANUVAS
dc.date.accessioned2019-02-13T11:10:03Z
dc.date.available2019-02-13T11:10:03Z
dc.date.issued2018-05
dc.descriptionTNV_Ijcmas_2018_7(5)2391-2402en_US
dc.description.abstractThe objective of this study was to evaluate the effect of different wall materials and the processing parameters on the microencapsulation of olive oil by spray drying. Casein, maltodextrin and guar gum were used to produce olive microcapsules. Different combination of wall materials (casein/maltodextrin at 1:1 ratio, casein/maltodextrin at 1:2 ratio, maltodextrin/guar gum and casein/maltodextrin/guar gum) and inlet air temperature (140, 160 and 180˚C), for a total of 4 combination of emulsions were prepared. The feed emulsions were characterized for stability and viscosity followed by drying of emulsions in a laboratory scale spray dryer and the resulting particles were analyzed for encapsulation efficiency, moisture content, water activity and flowing characteristics of powder. Among the four wall material combinations evaluated, the combination of casein, maltodextrin and guar gum combination (1:1.98:0.02 ratios) showed the best performance, with the highest encapsulation efficiency.en_US
dc.identifier.urihttp://krishikosh.egranth.ac.in/handle/1/5810094906
dc.keywordsOlive oil, Microcapsules, Spray dryingen_US
dc.language.isoenen_US
dc.pages2391-2402en_US
dc.publisherExcellent Publishersen_US
dc.relation.ispartofseries;5
dc.subjectVeterinary Scienceen_US
dc.titleEffect of Wall Materials and Inlet Air Temperatures on Physical Properties of Microencapsulated of Olive Oil Powderen_US
dc.title.alternativeInternational Journal of Current Microbiology and Applied Sciencesen_US
dc.typeArticleen_US
dc.volume7en_US
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