Response surface optimisation of process variables for encapsulation of cumin oil by spray drying
By: Shahama K.
Contributor(s): Santhi Mary Mathew (Guide).
Material type:
BookPublisher: Tavanur Department of Processing and Food Engineering, Kelappaji College of Agricultural Engineering and Technology 2018Description: x,166p.Subject(s): Processing and Food EngineeringDDC classification: 631.56 Online resources: Click here to access online Dissertation note: MTech Abstract: Spices are the main flavouring agents in food. Cumin (Cuminum
cyminum Linn.) is one of the important commercial seed spices whichbelong to the umbellifereae family. Cumin is valued for its aroma, medicinal and therapeutic properties. The most important chemical component of
cumin seed is essential oil content, ranging from 2.5 to 4.5%. The biological
activity of the oil is lost due to the volatilisation or degradation of active
compounds owing to direct exposure to heat, humidity, light, or oxygen.
Encapsulation is the most suitable method which will protect the essential
oil and flavour ingredients from the liquid form to solid form by coating agents.Microencapsulation and nanoencapsulation are
the two encapsulating techniques commonly used. Spray drying is the most commonly used technique for encapsulation in the food industry as it is a rapid, continuous, cost-effective, reproducible and scalable process for the production of dry powders from a fluid material. The microencapsulation of
cumin oil were carried out with a tall type spray dryer with twin fluid atomiser whereas the nanoencapsulation was done in a laboratory spray dryer with ultrasonic atomiser. The wall materials selected for encapsulation were gum arabic and maltodextrin. The process variables used in the study
were gum arabic: maltodextrin ratio (1:2, 1:3 and 1:4), core concentration (10,20, and 30%) and spray dryer inlet temperature (150, 160 and 170°C). The
pysico-chemical properties of cumin oil and wall materials were determined.
The optimisation of the encapsulation process was done with RSM (Response
Surface Methodology) from the quality characteristics of the encapsulated
powders. The optimised condition in microencapsulation were 1: 2.77 carrier
blend ratio (gum arabic:maltodextrin), 10%
core concentarion and
162.50°C spray dryer inlet temperature and that for nanoencapsulation were
a carrier blend ratio of 1:2.92, core concentration of 10% and a spray dryer
inlet temperature of 163.38°C. The total cost for the production of 1 kg of
microencapsulted
cuminn
oil
were Rs.1577kg and that for nanoencapsyulation were Rs.13510.7/kg.
| Item type | Current location | Collection | Call number | Status | Date due | Barcode |
|---|---|---|---|---|---|---|
Theses
|
KAU Central Library, Thrissur Theses | Reference Book | 631.56 SHA/RE (Browse shelf) | Not For Loan | 174486 |
MTech
Spices are the main flavouring agents in food. Cumin (Cuminum
cyminum Linn.) is one of the important commercial seed spices whichbelong to the umbellifereae family. Cumin is valued for its aroma, medicinal and therapeutic properties. The most important chemical component of
cumin seed is essential oil content, ranging from 2.5 to 4.5%. The biological
activity of the oil is lost due to the volatilisation or degradation of active
compounds owing to direct exposure to heat, humidity, light, or oxygen.
Encapsulation is the most suitable method which will protect the essential
oil and flavour ingredients from the liquid form to solid form by coating agents.Microencapsulation and nanoencapsulation are
the two encapsulating techniques commonly used. Spray drying is the most commonly used technique for encapsulation in the food industry as it is a rapid, continuous, cost-effective, reproducible and scalable process for the production of dry powders from a fluid material. The microencapsulation of
cumin oil were carried out with a tall type spray dryer with twin fluid atomiser whereas the nanoencapsulation was done in a laboratory spray dryer with ultrasonic atomiser. The wall materials selected for encapsulation were gum arabic and maltodextrin. The process variables used in the study
were gum arabic: maltodextrin ratio (1:2, 1:3 and 1:4), core concentration (10,20, and 30%) and spray dryer inlet temperature (150, 160 and 170°C). The
pysico-chemical properties of cumin oil and wall materials were determined.
The optimisation of the encapsulation process was done with RSM (Response
Surface Methodology) from the quality characteristics of the encapsulated
powders. The optimised condition in microencapsulation were 1: 2.77 carrier
blend ratio (gum arabic:maltodextrin), 10%
core concentarion and
162.50°C spray dryer inlet temperature and that for nanoencapsulation were
a carrier blend ratio of 1:2.92, core concentration of 10% and a spray dryer
inlet temperature of 163.38°C. The total cost for the production of 1 kg of
microencapsulted
cuminn
oil
were Rs.1577kg and that for nanoencapsyulation were Rs.13510.7/kg.
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