http://chineseinput.net/에서 pinyin(병음)방식으로 중국어를 변환할 수 있습니다.
변환된 중국어를 복사하여 사용하시면 됩니다.
Thuong Nhan Phu Nguyen,Chi Khang Van,Thu Trang Thi Nguyen,Thuan Van Tran,Quang Binh Hoang,Long Giang Bach 한국식품과학회 2022 Food Science and Biotechnology Vol.31 No.13
This study aimed to evaluate the encapsulation of pomelo (Citrus grandis (L.) Osbeck) essential oils using the spray drying technique. The parameters of the process include concentration of maltodextrin (20–35% by wt%/wt%), concentration of essential oil (1–2.5% by wt%/wt%), inlet temperature of spray drying (120–180 °C), and feed flow rates (120–240 mL/h) were soundly examined. The utilization of suitable parameters as the concentration of maltodextrin at 30% (by wt%/wt%), the concentration of essential oil at 1.5% (by wt%/wt%), the inlet temperature of 140 °C, and feed flow rate of 120 mL/h showed the highest drying yields (90.05%), microencapsulation yield (75.59%), and microencapsulation efficiency (89.44%). TGA and DSC results verified higher stability of Citrus grandis essential oil after encapsulation. The encapsulation of pomelo essential oils maintained most of the major components in comparison with the non-encapsulated essential oils without any significant changing in powder-obtained quality.