| Autor: |
María Gabriela Bordón, Noelia P. X. Alasino, Maria Victoria Defaín Tesoriero, Nahuel Camacho, Maria C. Penci, Marcela L. Martínez, Pablo D. Ribotta |
| Jazyk: |
angličtina |
| Rok vydání: |
2020 |
| Předmět: |
|
| Zdroj: |
Proceedings, Vol 53, Iss 1, p 19 (2020) |
| Druh dokumentu: |
article |
| ISSN: |
2504-3900 |
| DOI: |
10.3390/proceedings2020053019 |
| Popis: |
The aim of this work was to determine the influence of the spray dryer’s aspect ratio (height/diameter) on the physico-chemical properties of microencapsulated chia oil (CSO). Two different dryers were analyzed: a tall-type dryer [H/D = 5/1], and a short-type dryer [H/D = 1.65/1]. The former corresponded to a co-current flow, while the latter had a central air disperser in the chamber, and a rotary air flow. Emulsions were prepared by homogenization of CSO, and a mixture of soy protein isolate (SPI) and gum arabic (GA). The co-current contact in the tall-type dryer yielded greater oxidative stability indexes (OSI) (three times higher than CSO), which was possibly associated the reduced thermal degradation. It can be concluded that a co-current contact constitutes a better alternative for the protection of CSO. |
| Databáze: |
Directory of Open Access Journals |
| Externí odkaz: |
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