Optimizing a spray drying system for rapeseed oil encapsulation
dos Santos, Patric (2025-05-26)
Optimizing a spray drying system for rapeseed oil encapsulation
(26.05.2025)
Julkaisu on tekijänoikeussäännösten alainen. Teosta voi lukea ja tulostaa henkilökohtaista käyttöä varten. Käyttö kaupallisiin tarkoituksiin on kielletty.
suljettu
Julkaisun pysyvä osoite on:
https://urn.fi/URN:NBN:fi-fe2025061669064
https://urn.fi/URN:NBN:fi-fe2025061669064
Tiivistelmä
Food drying is one of the oldest and most reliable methods of preserving food. In ancient times, civilizations harnessed the power of sunlight and wind to dry their food. During World War II, the need to feed troops led to major advancements in dehydration technology, including the development and widespread use of spray drying. Today, spray dryers are not just used for drying foods like milk powder; they also play a key role in encapsulating valuable compounds like special oils.
To encapsulate oils using spray drying, an emulsion needs to be prepared, combining a protective agent, like maltodextrin, with an emulsifier such as sodium caseinate. This study examined how different concentrations of sodium caseinate (3% and 6%) and rapeseed oil (20%, 30%, and 40%) impact the final product’s moisture content, yield, and encapsulation efficiency.
Six batches of emulsions were prepared, all with the same total solids and dry matter values, but varied compositions of oil, sodium caseinate, and maltodextrin. Each batch was spray-dried under the same optimized conditions. The results revealed that a 6% sodium caseinate concentration led to powders with higher encapsulation efficiency compared to a 3% concentration, with the highest efficiency achieved when the emulsion contained 30% rapeseed oil. On the other hand, the lowest encapsulation efficiency occurred when the emulsion had 3% sodium caseinate and 20% rapeseed oil.
As for moisture content, emulsions with 6% sodium caseinate showed slightly reduced humidity, especially when lower concentrations of rapeseed oil were used. Interestingly, the emulsion with 3% sodium caseinate and 20% rapeseed oil yielded the highest output, with a yield of 41.4%. The other emulsions had yields just above 20%. To help future users, a practical installation manual for the spray dryer, complete with photos, was also created.
In conclusion, increasing sodium caseinate concentration appears to be beneficial when aiming for high encapsulation efficiency and a product with lower moisture content.
To encapsulate oils using spray drying, an emulsion needs to be prepared, combining a protective agent, like maltodextrin, with an emulsifier such as sodium caseinate. This study examined how different concentrations of sodium caseinate (3% and 6%) and rapeseed oil (20%, 30%, and 40%) impact the final product’s moisture content, yield, and encapsulation efficiency.
Six batches of emulsions were prepared, all with the same total solids and dry matter values, but varied compositions of oil, sodium caseinate, and maltodextrin. Each batch was spray-dried under the same optimized conditions. The results revealed that a 6% sodium caseinate concentration led to powders with higher encapsulation efficiency compared to a 3% concentration, with the highest efficiency achieved when the emulsion contained 30% rapeseed oil. On the other hand, the lowest encapsulation efficiency occurred when the emulsion had 3% sodium caseinate and 20% rapeseed oil.
As for moisture content, emulsions with 6% sodium caseinate showed slightly reduced humidity, especially when lower concentrations of rapeseed oil were used. Interestingly, the emulsion with 3% sodium caseinate and 20% rapeseed oil yielded the highest output, with a yield of 41.4%. The other emulsions had yields just above 20%. To help future users, a practical installation manual for the spray dryer, complete with photos, was also created.
In conclusion, increasing sodium caseinate concentration appears to be beneficial when aiming for high encapsulation efficiency and a product with lower moisture content.