Por favor utiliza este link para citar o compartir este documento: http://repositoriodigital.academica.mx/jspui/handle/987654321/86805
Título: Interrelationship between the structural features and rehydration properties of spray dried manzano chilli sauce microcapsules
Palabras clave: fractal dimension surface
sorption isotherms
water activity
microencapsulation
topology
structural features
Fecha de publicación: 31-Jul-2012
Editorial: Revista mexicana de ingeniería química
Descripción: Manzano chilli sauce microcapsules (MCHS) were obtained by spray drying using Gum Arabic (GA100%), whey protein concentrate (WPC100%) and a blend of these biopolymers (GA50%-WPC50%) as wall materials in 2:1 and 4:1 wall to core material ratios (WCMR). Water vapor adsorption isotherms data of microcapsules were obtained at 35 °C and fitted to GAB's model. The monolayer water content values of the microcapsules varied from 9.97 to 14.32 kg H2O/100 kg dry solids, and were used for determining the surface fractal dimension (Ds). Ds values ranged between 2.04 to 2.30 for the 2:1 WCMR and 2.17 to 2.43 for the 4:1 WCMR, respectively. Microcapsules topology was determined by Scanning Electronic Microscopy (SEM). Microcapsules with WPC100% exhibited smoother and more regular shaped topology than those with GA100% which tended to exhibit surface flaws and dents, while those made with the biopolymers blend exhibited an intermediate morphology. Rehydration times of the microcapsules were function of water activity (a w) and WCMR. The higher the WCMR, the higher the rehydration time required.
Other Identifiers: http://www.scielo.org.mx/scielo.php?script=sci_arttext&pid=S1665-27382009000200004
Aparece en las Colecciones:Revista Mexicana de Ingeniería Química

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