Spray drying of emulsions: Influence of the emulsifier system on changes in oil droplet size during the drying step
| dc.contributor.author | Taboada, Martha L. | |
| dc.contributor.author | Heiden-Hecht, Theresia | |
| dc.contributor.author | Brückner-Gühmann, Monika | |
| dc.contributor.author | Karbstein, Heike P. | |
| dc.contributor.author | Drusch, Stephan | |
| dc.contributor.author | Gaukel, Volker | |
| dc.date.accessioned | 2021-09-21T14:26:18Z | |
| dc.date.available | 2021-09-21T14:26:18Z | |
| dc.date.issued | 2021-08-01 | |
| dc.description.abstract | The goal of this study was to investigate the influence of the emulsifier system on the changes in oil droplet size occurring during the drying step of spray drying of emulsions. Atomization and spray drying experiments were performed with emulsions stabilized with whey protein isolate (WPI) alone or in combination with low molecular weight emulsifiers (lecithin, mono- and diglycerides (MoDi), and citrem). Oil droplet coalescence was observed for the systems WPI/Citrem and WPI/MoDi, as the d90,0 increased from 0.86 ± 0.16 and 1.67 ± 0.35 µm after atomization to 1.83 ± 0.24 and 1.90 ± 0.17 µm after drying, respectively. Oil droplets stabilized with WPI or WPI/Lecithin remained stable during drying. Measurements of dilatational rheology of the interfacial film showed that phase angle values increase in the order WPI/Lecithin < WPI < WPI/Citrem = WPI/MoDi. Therefore, in the studied system oil droplet coalescence during drying increases when the elastic behavior of the interfacial film decreases. | en |
| dc.identifier.eissn | 1745-4549 | |
| dc.identifier.issn | 0145-8892 | |
| dc.identifier.uri | https://depositonce.tu-berlin.de/handle/11303/13628 | |
| dc.identifier.uri | http://dx.doi.org/10.14279/depositonce-12415 | |
| dc.language.iso | en | en |
| dc.relation.ispartof | 10.14279/depositonce-15229 | en |
| dc.rights.uri | https://creativecommons.org/licenses/by-nc/4.0/ | en |
| dc.subject.ddc | 640 Hauswirtschaft und Familie | de |
| dc.subject.other | emulsions | en |
| dc.subject.other | oil droplet size | en |
| dc.subject.other | spray drying | en |
| dc.subject.other | emulsifier system | en |
| dc.subject.other | atomization | en |
| dc.title | Spray drying of emulsions: Influence of the emulsifier system on changes in oil droplet size during the drying step | en |
| dc.type | Article | en |
| dc.type.version | publishedVersion | en |
| dcterms.bibliographicCitation.articlenumber | e15753 | en |
| dcterms.bibliographicCitation.doi | 10.1111/jfpp.15753 | en |
| dcterms.bibliographicCitation.issue | 9 | en |
| dcterms.bibliographicCitation.journaltitle | Journal of Food Processing and Preservation | en |
| dcterms.bibliographicCitation.originalpublishername | Wiley | en |
| dcterms.bibliographicCitation.originalpublisherplace | New York, NY | en |
| dcterms.bibliographicCitation.volume | 45 | en |
| tub.accessrights.dnb | free | en |
| tub.affiliation | Fak. 3 Prozesswissenschaften::Inst. Lebensmitteltechnologie und Lebensmittelchemie::FG Lebensmitteltechnologie und -materialwissenschaften | de |
| tub.affiliation.faculty | Fak. 3 Prozesswissenschaften | de |
| tub.affiliation.group | FG Lebensmitteltechnologie und -materialwissenschaften | de |
| tub.affiliation.institute | Inst. Lebensmitteltechnologie und Lebensmittelchemie | de |
| tub.publisher.universityorinstitution | Technische Universität Berlin | en |