Spray drying of emulsions: Influence of the emulsifier system on changes in oil droplet size during the drying step

dc.contributor.authorTaboada, Martha L.
dc.contributor.authorHeiden-Hecht, Theresia
dc.contributor.authorBrückner-Gühmann, Monika
dc.contributor.authorKarbstein, Heike P.
dc.contributor.authorDrusch, Stephan
dc.contributor.authorGaukel, Volker
dc.date.accessioned2021-09-21T14:26:18Z
dc.date.available2021-09-21T14:26:18Z
dc.date.issued2021-08-01
dc.description.abstractThe 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.eissn1745-4549
dc.identifier.issn0145-8892
dc.identifier.urihttps://depositonce.tu-berlin.de/handle/11303/13628
dc.identifier.urihttp://dx.doi.org/10.14279/depositonce-12415
dc.language.isoenen
dc.relation.ispartof10.14279/depositonce-15229en
dc.rights.urihttps://creativecommons.org/licenses/by-nc/4.0/en
dc.subject.ddc640 Hauswirtschaft und Familiede
dc.subject.otheremulsionsen
dc.subject.otheroil droplet sizeen
dc.subject.otherspray dryingen
dc.subject.otheremulsifier systemen
dc.subject.otheratomizationen
dc.titleSpray drying of emulsions: Influence of the emulsifier system on changes in oil droplet size during the drying stepen
dc.typeArticleen
dc.type.versionpublishedVersionen
dcterms.bibliographicCitation.articlenumbere15753en
dcterms.bibliographicCitation.doi10.1111/jfpp.15753en
dcterms.bibliographicCitation.issue9en
dcterms.bibliographicCitation.journaltitleJournal of Food Processing and Preservationen
dcterms.bibliographicCitation.originalpublishernameWileyen
dcterms.bibliographicCitation.originalpublisherplaceNew York, NYen
dcterms.bibliographicCitation.volume45en
tub.accessrights.dnbfreeen
tub.affiliationFak. 3 Prozesswissenschaften>Inst. Lebensmitteltechnologie und Lebensmittelchemie>FG Lebensmitteltechnologie und -materialwissenschaftende
tub.affiliation.facultyFak. 3 Prozesswissenschaftende
tub.affiliation.groupFG Lebensmitteltechnologie und -materialwissenschaftende
tub.affiliation.instituteInst. Lebensmitteltechnologie und Lebensmittelchemiede
tub.publisher.universityorinstitutionTechnische Universität Berlinen
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