Optimization of microencapsulation of yellow mombin juice by spray drying using a central composite rotatable design and powder physicochemical properties

Abstract Yellow mombin juice was microencapsulated by spray drying. Optimum operating conditions were selected from the outcomes of tests carried out according to a central composite rotatable design, using air inlet temperature (90 to 190 °C), feed flow rate (0.20 to 1.00 L/h) and 15 DE maltodextri...

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Veröffentlicht in:	Ciência e tecnologia de alimentos 2022, Vol.42
Hauptverfasser:	MOURA, Naíra Paes de, SILVA, Jackelinne de Andrade, SOUZA, Michelle Maria Barreto de, SILVA JÚNIOR, Marcony Edson da, AZOUBEL, Patrícia Moreira, CONVERTI, Attilio, MACIEL, Maria Inês Sucupira
Format:	Artikel
Sprache:	eng
Schlagworte:	FOOD SCIENCE & TECHNOLOGY
Online-Zugang:	Volltext
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