Optimization of Emulsification and Spray Drying Process for the Microencapsulation of Flavor Compounds

향기성분 미세캡슐화를 위한 유화 및 분무건조 공정 최적화

  • Cho, Young-Hee (Department of Biotechnology and Bioproducts Research Center, Yonsei University) ;
  • Shin, Dong-Suck (Department of Biotechnology and Bioproducts Research Center, Yonsei University) ;
  • Park, Ji-Yong (Department of Biotechnology and Bioproducts Research Center, Yonsei University)
  • 조영희 (연세대학교 생명공학과 및 생물산업소재연구센터) ;
  • 신동석 (연세대학교 생명공학과 및 생물산업소재연구센터) ;
  • 박지용 (연세대학교 생명공학과 및 생물산업소재연구센터)
  • Published : 2000.02.28

Abstract

This study was conducted to optimize the emulsion process and the spray drying process for the microencapsulation of flavor compounds. Using the wall system selected, emulsion process for microencapsulation was optimized on the change of the pressure of piston-type homogenizer. Emulsification pressure of 34.5 MPa was found to be the most suitable for preparing flavor emulsion. Effects of drying temperature and atomizer speed of the spray drier on total oil, surface oil, and flavor release of the flavor powder were investigated using response surface methodology. The optimum spray drying conditions for minimal surface oil and flavor release and maximum total oil were $170{\circ}C$ inlet temperature and 15,000 rpm atomizer speed. The spray-dried powder processed with the highest drying temperature showed spherically-shaped particles with smooth surface.

Keywords

emulsification;spray drying;microencapsulation;flavor compounds;optimization