Science and Technology of Food Industry

ISSN 1002-0306
CN   11-1759/TS
High-quality sci-tech periodicals
Menu
Microcencapsulation and release kinetic equation of compound oil[J]. Science and Technology of Food Industry, 2013, (06): 275-279. DOI: 10.13386/j.issn1002-0306.2013.06.031
Citation: Microcencapsulation and release kinetic equation of compound oil[J]. Science and Technology of Food Industry, 2013, (06): 275-279. DOI: 10.13386/j.issn1002-0306.2013.06.031
shu

Microcencapsulation and release kinetic equation of compound oil

    Graphical Abstract
    • Abstract
  • The compound oil, including garlic oil, pepper oil, ginger oil and clove oil, was microencapsulated using β-cyclodextrin as composite wall material, the microcapsule preparation technology condition was optimized through orthogonal experiment, and the optimum technology conditions for compound oil microencapsulation was Moil∶Mβ-cyclodextrin=1∶10, Moil∶Methand=1∶10, the temperature of microcapsule was 50℃, and the time was 1h. The release kinetics of microcapsules was investigated under different temperature conditions by using Avrami’s formula, and release kinetic equation of microcapsules was built at 20℃.
    • FullText(HTML)
  • loading
    • References (10)
    • Related Articles
  • Supplements (0)

Catalog

    RSS Email Alert

    /

    DownLoad:  Full-Size Img  PowerPoint
    Return
    Return