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dc.creatorBotrel, D. A.-
dc.creatorBorges, Soraia Vilela-
dc.creatorFernandes, R. V. de B.-
dc.creatorViana, A. D.-
dc.creatorCosta, J. M. G. da-
dc.creatorMarques, G. R.-
dc.date.accessioned2014-12-02T18:25:32Z-
dc.date.available2014-12-02T18:25:32Z-
dc.date.issued2012-04-24-
dc.identifier.citationBOTREL, D. A. et al. Evaluation of spray drying conditions on properties of microencapsulated oregano essential oil. International Journal of Food Science & Technology, Oxford, v. 47, n. 11, p. 2289-2296, Nov. 2012.pt_BR
dc.identifier.urihttp://onlinelibrary.wiley.com/doi/10.1111/j.1365-2621.2012.03100.x/abstractpt_BR
dc.identifier.urihttp://repositorio.ufla.br/jspui/handle/1/4711-
dc.description.abstractResponse surface methodology (RSM) was employed to investigate variations in powder characteristics with respect to spray drying operating parameters including both feed rates (L min )1 ) and inlet temperatures (°C). Inlet temperatures around 180 °C provided the lowest values for moisture. Powder recovery was significantly affected (P < 0.10) by inlet air temperature and feed rate, where a raise in inlet temperature and feed rate resulted in higher powder recovery. No significant difference (P > 0.05) was observed for water activity, solubility and hygroscopicity between treatments. Regarding oil retention, the results showed a significant (P < 0.05) interaction between the two studied factors. A tendency for higher values of oil retention was observed when using combinations of high inlet temperatures ⁄ low feed rates and low inlet temperatures ⁄ high feed rates. Particle size distribution averaged 2.0, 8.1 and 18.3 lm for D 10 , D 50 and D 90 , respectively. The morphology of particles showed no cracks in most capsules. The results indicate that high temperature (185 °C) and moderated feed rate (0.63 L min )1 ) are the best spray drying conditions.pt_BR
dc.languageenpt_BR
dc.publisherInstitute of Food Science and Technologypt_BR
dc.rightsacesso abertopt_BR
dc.sourceInternational Journal of Food Science & Technologypt_BR
dc.subjectEssential oilspt_BR
dc.subjectMicroencapsulationpt_BR
dc.subjectPhysicochemical propertiespt_BR
dc.subjectResponse surface methodologypt_BR
dc.subjectSpray dryingpt_BR
dc.subjectStarchpt_BR
dc.titleEvaluation of spray drying conditions on properties of microencapsulated oregano essential oilpt_BR
dc.typeArtigopt_BR
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