1. RI UFLA
  2. Escola de Ciências Agrárias de Lavras - ESAL
  3. Departamento de Ciência dos Alimentos - DCA
  4. DCA - Artigos publicados em periódicos
Use este identificador para citar ou linkar para este item: http://repositorio.ufla.br/jspui/handle/1/4731
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Campo DCValorIdioma
dc.creatorFernandes, R. V. de B.-
dc.creatorBorges, Soraia Vilela-
dc.creatorBotrel, D. A.-
dc.creatorSilva, E. K.-
dc.creatorCosta, J. M. G. da-
dc.creatorQueiroz, F.-
dc.date.accessioned2014-12-03T13:51:29Z-
dc.date.available2014-12-03T13:51:29Z-
dc.date.issued2013-08-25-
dc.identifier.citationFERNANDES, R. V. B. et al. Microencapsulation of rosemary essential oil: characterization of particles. Drying Technology, Bangkok, v. 31, n. 11, p. 1245-1254, Aug. 2013.pt_BR
dc.identifier.urihttp://www.tandfonline.com/doi/abs/10.1080/07373937.2013.785432#.VH8Qn9LF-dIpt_BR
dc.identifier.urihttp://repositorio.ufla.br/jspui/handle/1/4731-
dc.description.abstractThis study evaluated the influence of wall material concentration (10–30%), inlet temperature (135–195°C), and feed rate (0.5–1.0 L · h−1) on the properties of rosemary oil microencapsulated by spray-drying, with gum arabic as carrier. Powder recovery, surface oil, oil retention, and hygroscopicity varied from 17.25%–33.96%, 0.03%–0.15%, 7.15%–47.57%, and 15.87%–18.90%, respectively. The optimized conditions were determined to be a wall material concentration of 19.3%, an inlet air temperature of 171°C, and a feed flow rate of 0.92 L · h−1. At this condition, particles presented no fissures and the compositions of pure and microencapsulated oil were similar. The sorption isotherms could be described by the GAB model.pt_BR
dc.languageenpt_BR
dc.publisherTaylor & Francis Grouppt_BR
dc.rightsacesso abertopt_BR
dc.sourceDrying Technologypt_BR
dc.subjectEncapsulation efficiencypt_BR
dc.subjectFlavorpt_BR
dc.subjectGum arabicpt_BR
dc.subjectResponse surface methodologypt_BR
dc.subjectSpray-dryingpt_BR
dc.titleMicroencapsulation of rosemary essential oil: characterization of particlespt_BR
dc.typeArtigopt_BR
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