메뉴 건너뛰기




Volumn 48, Issue 8, 2013, Pages 1707-1713

Fish oil microencapsulation as influenced by spray dryer operational variables

Author keywords

Encapsulation efficiency; Fish oil microencapsulation; Peroxide value; Spray dryer parameters

Indexed keywords

AIR MASS FLOW RATE; ENCAPSULATION EFFICIENCY; FISH OIL MICROENCAPSULATIONS; INLET AIR TEMPERATURES; OPERATIONAL VARIABLES; PERISTALTIC PUMP; PEROXIDE VALUE; SPRAY DRYERS;

EID: 84880324941     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/ijfs.12141     Document Type: Article
Times cited : (64)

References (29)
  • 1
    • 35448948625 scopus 로고    scopus 로고
    • Optimization of microencapsulation of seed oil by response surface methodology
    • Ahn, J-H., Kim, Y-P., Lee, Y-M., Seo, E-M., Lee, K-W. & Kim, H-S. (2008). Optimization of microencapsulation of seed oil by response surface methodology. Food Chemistry, 107, 98-105.
    • (2008) Food Chemistry , vol.107 , pp. 98-105
    • Ahn, J.-H.1    Kim, Y.-P.2    Lee, Y.-M.3    Seo, E.-M.4    Lee, K.-W.5    Kim, H.-S.6
  • 3
    • 84861200559 scopus 로고
    • AOAC. Gaithersburg, MD, USA: AOAC International.
    • AOAC. (1984). AOAC Official analytical methods. Gaithersburg, MD, USA: AOAC International.
    • (1984) AOAC Official analytical methods
  • 6
    • 17144410040 scopus 로고    scopus 로고
    • Effect of spray-dryer operating variables on the whole milk powder quality
    • Birchal, V.S., Passos, M.L., Wildhagen, G.R.S. & Mujumdar, A.S. (2005). Effect of spray-dryer operating variables on the whole milk powder quality. Drying Technology, 23, 611-636.
    • (2005) Drying Technology , vol.23 , pp. 611-636
    • Birchal, V.S.1    Passos, M.L.2    Wildhagen, G.R.S.3    Mujumdar, A.S.4
  • 8
    • 17144374561 scopus 로고    scopus 로고
    • Effect of spray-drying conditions on physical properties of orange juice powder
    • Chegini, G.R. & Ghobadian, B. (2005). Effect of spray-drying conditions on physical properties of orange juice powder. Drying Technology, 23, 657-668.
    • (2005) Drying Technology , vol.23 , pp. 657-668
    • Chegini, G.R.1    Ghobadian, B.2
  • 9
    • 33745643178 scopus 로고    scopus 로고
    • Microencapsulation of fish oil with n-octenylsuccinate-derivatised starch: flow properties and oxidative stability
    • Drusch, S., Serfert, Y. & Schwarz, K. (2006a). Microencapsulation of fish oil with n-octenylsuccinate-derivatised starch: flow properties and oxidative stability. European Journal of Lipid Science and Technology, 108, 501-512.
    • (2006) European Journal of Lipid Science and Technology , vol.108 , pp. 501-512
    • Drusch, S.1    Serfert, Y.2    Schwarz, K.3
  • 10
    • 33646809371 scopus 로고    scopus 로고
    • Physicochemical characterization and oxidative stability of fish oil encapsulated in an amorphous matrix containing trehalose
    • Drusch, S., Serfert, Y., Van Den Heuvel, A. & Schwarz, K. (2006b). Physicochemical characterization and oxidative stability of fish oil encapsulated in an amorphous matrix containing trehalose. Food Research International, 39, 807-815.
    • (2006) Food Research International , vol.39 , pp. 807-815
    • Drusch, S.1    Serfert, Y.2    Van Den Heuvel, A.3    Schwarz, K.4
  • 11
    • 38049022512 scopus 로고    scopus 로고
    • Impact of physicochemical characteristics on the oxidative stability of fish oil microencapsulated by spray-drying
    • Drusch, S., Serfert, Y., Scampicchio, M., Schmidt-Hansberg, B. & Schwarz, K. (2007). Impact of physicochemical characteristics on the oxidative stability of fish oil microencapsulated by spray-drying. Journal Agriculture and Food Chemistry, 55, 11044-11051.
    • (2007) Journal Agriculture and Food Chemistry , vol.55 , pp. 11044-11051
    • Drusch, S.1    Serfert, Y.2    Scampicchio, M.3    Schmidt-Hansberg, B.4    Schwarz, K.5
  • 12
    • 59549101070 scopus 로고    scopus 로고
    • Differences in free volume elements of the carrier matrix affect the stability of microencapsulated lipophilic food ingredients
    • Drusch, S., Ratzke, K., Shaikh, M.Q. et al. (2009). Differences in free volume elements of the carrier matrix affect the stability of microencapsulated lipophilic food ingredients. Food Biophysics, 4, 42-48.
    • (2009) Food Biophysics , vol.4 , pp. 42-48
    • Drusch, S.1    Ratzke, K.2    Shaikh, M.Q.3
  • 14
    • 3242878963 scopus 로고    scopus 로고
    • Influence of spray drying conditions on tomato powder properties
    • Goula, A.M., Adamopoulos, K.G. & Kazakis, N.A. (2004). Influence of spray drying conditions on tomato powder properties. Drying Technology, 22, 1129-1151.
    • (2004) Drying Technology , vol.22 , pp. 1129-1151
    • Goula, A.M.1    Adamopoulos, K.G.2    Kazakis, N.A.3
  • 15
    • 46049120002 scopus 로고    scopus 로고
    • Two-fluid spray atomization and pneumatic nozzles for fluid bed coating/agglomeration purposes: a review
    • Hede, P.D., Bach, P. & Jensen, A.D. (2008). Two-fluid spray atomization and pneumatic nozzles for fluid bed coating/agglomeration purposes: a review. Chemical Engineering Science, 63, 3821-3842.
    • (2008) Chemical Engineering Science , vol.63 , pp. 3821-3842
    • Hede, P.D.1    Bach, P.2    Jensen, A.D.3
  • 16
    • 50049130693 scopus 로고    scopus 로고
    • Optimization of the microencapsulation of lemon myrtle oil using response surface methodology
    • Huynh, V., Caffin, N., Dykes, G.A. & Bhandari, B. (2008). Optimization of the microencapsulation of lemon myrtle oil using response surface methodology. Drying Technology, 26, 357-368.
    • (2008) Drying Technology , vol.26 , pp. 357-368
    • Huynh, V.1    Caffin, N.2    Dykes, G.A.3    Bhandari, B.4
  • 17
    • 0034099163 scopus 로고    scopus 로고
    • Manufacturing parameters and quality characteristics of spray dried jameed
    • Jumah, R.Y., Tashtoush, B., Shaker, R.R. & Zraiy, A.F. (2000). Manufacturing parameters and quality characteristics of spray dried jameed. Drying Technology, 18, 967-984.
    • (2000) Drying Technology , vol.18 , pp. 967-984
    • Jumah, R.Y.1    Tashtoush, B.2    Shaker, R.R.3    Zraiy, A.F.4
  • 18
    • 0141702296 scopus 로고    scopus 로고
    • Oxidative stability, structure, and physical characteristics of microcapsules formed by spray drying of fish oil with protein and dextrin wall materials
    • Kagami, Y., Sungimura, S., Fujishima, N., Matsuda, K., Kometani, T. & Matsumura, Y. (2003). Oxidative stability, structure, and physical characteristics of microcapsules formed by spray drying of fish oil with protein and dextrin wall materials. Journal of Food Science, 68, 2248-2255.
    • (2003) Journal of Food Science , vol.68 , pp. 2248-2255
    • Kagami, Y.1    Sungimura, S.2    Fujishima, N.3    Matsuda, K.4    Kometani, T.5    Matsumura, Y.6
  • 19
    • 0035000685 scopus 로고    scopus 로고
    • Stability to oxidation of spray-dried fish oil powder microencapsulated using milk ingredients
    • Keogh, M.K., O'Kennedy, B.T., Kelly, J. et al. (2001). Stability to oxidation of spray-dried fish oil powder microencapsulated using milk ingredients. Journal of Food Science, 66, 217-224.
    • (2001) Journal of Food Science , vol.66 , pp. 217-224
    • Keogh, M.K.1    O'Kennedy, B.T.2    Kelly, J.3
  • 23
    • 0003728123 scopus 로고
    • 5th edn. London, UK: Longman Scientific Technical.
    • Masters, K. (1991). Spray Drying, 5th edn. London, UK: Longman Scientific Technical.
    • (1991) Spray Drying
    • Masters, K.1
  • 24
    • 33847163738 scopus 로고    scopus 로고
    • The physicochemical properties of spray-dried watermelon powders
    • Quek, S.Y., Chok, N.K. & Swedlund, P. (2007). The physicochemical properties of spray-dried watermelon powders. Chemical Engineering and Processing, 46, 386-392.
    • (2007) Chemical Engineering and Processing , vol.46 , pp. 386-392
    • Quek, S.Y.1    Chok, N.K.2    Swedlund, P.3
  • 25
    • 4143074678 scopus 로고    scopus 로고
    • The spray drying of food flavors
    • Reineccius, G.A. (2004). The spray drying of food flavors. Drying Technology, 22, 1289-1324.
    • (2004) Drying Technology , vol.22 , pp. 1289-1324
    • Reineccius, G.A.1
  • 27
    • 77950685313 scopus 로고    scopus 로고
    • Oxidative stability of microencapsulated fish oil powders stabilized by blends of chitosan, modified starch, and glucose
    • Shen, Z., Augustin, M.A., Sanguansri, L. & Cheng, L.J. (2010). Oxidative stability of microencapsulated fish oil powders stabilized by blends of chitosan, modified starch, and glucose. Journal of Agriculture and Food Chemistry, 58, 4487-4493.
    • (2010) Journal of Agriculture and Food Chemistry , vol.58 , pp. 4487-4493
    • Shen, Z.1    Augustin, M.A.2    Sanguansri, L.3    Cheng, L.J.4
  • 28
    • 0035589268 scopus 로고    scopus 로고
    • N-3 fatty acids-physiological and technical aspects for their use in food
    • Thautwein, E.A. (2001). N-3 fatty acids-physiological and technical aspects for their use in food. European Journal of Lipid Science and Technology, 103, 45-55.
    • (2001) European Journal of Lipid Science and Technology , vol.103 , pp. 45-55
    • Thautwein, E.A.1
  • 29
    • 78651416158 scopus 로고    scopus 로고
    • Influence of emulsion composition and inlet air temperature on the microencapsulation of flaxseed oil by spray drying
    • Tonon, R.V., Grosso, C.R.F. & Hubinger, M.D. (2011). Influence of emulsion composition and inlet air temperature on the microencapsulation of flaxseed oil by spray drying. Food Research International, 44, 282-289.
    • (2011) Food Research International , vol.44 , pp. 282-289
    • Tonon, R.V.1    Grosso, C.R.F.2    Hubinger, M.D.3


* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.