Optimization of emulsification and spray drying process for the microencapsulation of flavor compounds

摘要

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 deg 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.