Oil encapsulation by spray drying and fluidised bed agglomeration
By C. Turchiuli, M. Fuchs, M. Bohin, M. Cuvelier, C. Ordonnaud, M. Peyrat-Maillard, E. Dumoulin. 2005
223 citations recorded by the source corpus.
Subfields: Food Science
View Paper: https://www.semanticscholar.org/paper/6b9b156a5aaf41a76f61e59f8fb79c1cfd3c1868
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In Food Science
- S. Jafari
- Elham Assadpoor
- Bhesh Bhandari
- Yinghe He
- R. V. B. Fernandes
- D. A. Botrel
- Shuanghui Liu
- N. Low
Citations in the corpus
- Evaluation of spray drying conditions on properties of microencapsulated oregano essential oil (2012, background): “Dry solid particles are obtained by hot air drying of liquid droplets (solution, emulsion or suspension) produced in drying chamber (Turchiuli et al., 2005).”
- Influence of spray drying operating conditions on microencapsulated rosemary essential oil properties (2013, result): “mL–1) (TURCHIULI et al., 2005) in the production of soy milk powders (0.21-0.22 g.mL–1), (JINAPONG; SUPHANTHARIKA; JAMNONG, 2008) and in the microencapsulation of oregano essential oil (0.34-0.45 g.mL–1) (BOTREL et al., 2012). It was verified that density decreased with the increase in the inlet a”
- Entrapment of Flaxseed Oil Within Gelatin-Gum Arabic Capsules (2010, background): “Turchiuli et al. [ 25 ] found that after 8 weeks, the presence of conjugated dienes was significantly lower for oils encapsulated within an acacia gum and maltodextrin matrix.”
- Applications of spray-drying in microencapsulation of food ingredients: An overview (2007, background): “Moreover, integration of a fluidized bed on the drier outlet side makes it possible to better control particle size and to manufacture powders with very low water contents (Turchiuli et al., 2005).”
- Encapsulation Efficiency of Food Flavours and Oils during Spray Drying (2008, background): “Large particles can be obtained through appropriate choice of spray dryer operating conditions, or the use of agglomeration techniques.([74,173,174]) These recent works have shown that agglomeration of spray dried encapsulated powders through fluidized bed processing MICROENCAPSULATION OF FOOD INGRE”