Earticle

초록

영어

Microencapsulation of pine flavors was investigated to determine the optimum wall material and spray drying condition. -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 33 fraction factorial design and statistical analysis. The optimum operation condition was an inlet air temperature of 175℃, inlet airflow rate of 0.65 m3/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.

목차

Abstract
 Introduction
 Materials and Methods
 Results and Discussion
 Acknowledgments
 References

키워드

저자

• 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 ] Corresponding author
• 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 ]

참고문헌

발행기관

간행물

표지보기 관심저널 등록

• 간행물명

  Food Science and Biotechnology

• 간기

  격월간

• pISSN

  1226-7708

• 수록기간

  1992~2009

• 십진분류

  KDC 574 DDC 664