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Fish oil microencapsulation as influenced by spray dryer operational variables

Authors

  • Mortaza Aghbashlo,

    Corresponding author
    • Department of Agricultural Machinery Engineering, Faculty of Agricultural Engineering and Technology, University of Tehran, Karaj, Iran
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  • Hossien Mobli,

    1. Department of Agricultural Machinery Engineering, Faculty of Agricultural Engineering and Technology, University of Tehran, Karaj, Iran
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  • Ashkan Madadlou,

    1. Department of Food Science and Technology, University College of Agriculture and Natural Resources, University of Tehran, Karaj, Iran
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  • Shahin Rafiee

    1. Department of Agricultural Machinery Engineering, Faculty of Agricultural Engineering and Technology, University of Tehran, Karaj, Iran
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Correspondent: Fax: +98 261 2808138; e-mail: mortazaaghbashlo@yahoo.com

Summary

The effects of spray-drying air temperature, aspirator rate (drying air mass flow rate), peristaltic pump rate (feed mass flow rate) and spraying air mass flow rate on microencapsulation properties of fish oil including moisture content, particle size, bulk density, encapsulation efficiency and peroxide were investigated. The process was carried out on a mini spray dryer, and skim milk powder was used as the encapsulating wall material. Results indicated that increasing inlet air temperature increased the particle size, encapsulation efficiency and peroxide value but decreased the bulk density and moisture content of product. Increasing aspirator rate resulted in increased particle size and peroxide value but decreased the moisture content and bulk density. Increase in feed mass flow rate increased the moisture content, particle size, bulk density and peroxide value but decreased the encapsulation efficiency of microcapsules. The encapsulation efficiency and bulk density increased with the increasing aspirator rate but moisture content, particle size and peroxide value decreased.

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