IMBIV   05474
INSTITUTO MULTIDISCIPLINARIO DE BIOLOGIA VEGETAL
Unidad Ejecutora - UE
artículos
Título:
Spray-Air Contact in Tall and Short-Type Spray Dryers Affects Important Physicochemical Properties of Microencapsulated Chia Seed Oil
Autor/es:
ALASINO, NOELIA P. X.; PENCI, MARIA C.; BORDÓN, MARÍA GABRIELA; CAMACHO, NAHUEL; RIBOTTA, PABLO D.; BORDÓN, MARÍA GABRIELA; CAMACHO, NAHUEL; RIBOTTA, PABLO D.; TESORIERO, MARIA VICTORIA DEFAÍN; MARTÍNEZ, MARCELA L.; TESORIERO, MARIA VICTORIA DEFAÍN; MARTÍNEZ, MARCELA L.; ALASINO, NOELIA P. X.; PENCI, MARIA C.
Revista:
Proceedings
Editorial:
The 2nd International Conference of Ia ValSe-Food Network
Referencias:
Lugar: Lisboa; Año: 2020 vol. 53
Resumen:
The aim of this work was to determine the influence of the spray dryer?s aspect ratio(height/diameter) on the physico-chemical properties of microencapsulated chia oil (CSO). Twodifferent dryers were analyzed: a tall-type dryer [H/D = 5/1], and a short-type dryer [H/D = 1.65/1].The former corresponded to a co-current flow, while the latter had a central air disperser in thechamber, and a rotary air flow. Emulsions were prepared by homogenization of CSO, and a mixtureof soy protein isolate (SPI) and gum arabic (GA). The co-current contact in the tall-type dryer yieldedgreater oxidative stability indexes (OSI) (three times higher than CSO), which was possiblyassociated the reduced thermal degradation. It can be concluded that a co-current contact constitutes a better alternative for the protection of CSO.