Iron encapsulated microstructured emulsion-particle formation by prilling process and its release kinetics
Iron encapsulated microstructured emulsion-particle formation by prilling process and its release kinetics
复制标题
造粒过程中铁包封微结构乳液颗粒的形成及其释放动力学
DOI：
10.1016/j.jfoodeng.2012.10.013
复制
发表时间：
2013
影响因子：
5.5
通讯作者：
Windhab
中科院分区：
文献类型：
--
作者：
Windhab
功能组件的封装通常用于保护它们免受环境影响，或控制它们的释放。在本研究中，铁被用作模型营养素，被封装在油包水乳液中。使用该乳液通过使用双流体雾化器的造粒工艺生产脂肪基乳液颗粒。的颗粒的尺寸和尺寸分布方面的特点，并通过低温扫描电子显微镜（cryo-SEM）研究其内部结构。在体外胃系统（pH = 2.0）中，通过乳剂颗粒的脂肪基质的铁释放动力学由二级动力学描述。的释放动力学速率常数的经验相关性提出了作为一个功能的粘度比的分散连续相，平均粒径，和货架寿命的颗粒。可以看出，释放动力学可以通过选择粒度和增稠剂浓度来控制。
Encapsulation of functional components is commonly used to protect them from the environment, or to control their release. In the present study, iron is used as a model nutrient that is encapsulated in water-in-oil emulsion. Fat based emulsion particles are produced using that emulsion through prilling process using twin fluid atomizers. The particles are characterized in terms of size and size distribution, and their internal structure is investigated by cryogenic scanning electron microscopy (cryo-SEM). The iron release kinetics through the fat matrix of the emulsion particles in an in vitro gastric system (pH≈2.0) is described by the second order kinetics. An empirical correlation of the release kinetics rate constant is proposed as a function of the viscosity ratio of dispersed to continuous phase, mean particle size, and shelf-life of the particles. It is seen that the release kinetics can be controlled by choosing particle size and thickener concentration.
DOI：
--
发表时间：
2011
期刊：
影响因子：
--
作者：
B. Dubey;M. R. Duxenneuner;C. Küchenmeister;P. Fischer;E. Windhab
通讯作者：
E. Windhab
用于食品强化的铁和其他微量营养素的封装
DOI：
--
发表时间：
2010
期刊：
影响因子：
--
作者：
M. Zimmermann;E. Windhab
通讯作者：
E. Windhab
喷雾干燥用压力旋流雾化器对乳液喷雾形成的表征
DOI：
--
发表时间：
2009
期刊：
影响因子：
--
作者：
Andreas Tratnig;G. Brenn;T. Strixner;P. Fankhauser;Nina Laubacher;M. Stranzinger
通讯作者：
M. Stranzinger