Spray-air contact and operating conditions in tall and short-form co-current spray dryers affect relevant physico-chemical properties of microencapsulated chia oil (Salvia hispanica L.)

CAMACHO, N.

FOOD AND BIOPRODUCTS PROCESSING

INST CHEMICAL ENGINEERS

Año: 2021 vol. 127 p. 309 - 309

0960-3085

design of experiments for chia oil microencapsulation was performed in two co-current dryers: a tall-form (TF-SD) and a short-from spray dryer (SF-SD). The effects of air inlet temperature and volumetric feed rate were analyzed. The responses were the outlet air properties, physico-chemical characteristics of powders, the estimated droplet evaporation time and the additional exposure time of dry particles in the chamber. The droplet evaporation time was calculated by considering evaporation in still-air and drying only during the constant rate period. The calculated values were 69.67?105.98 ms and 1.45?2.74 s for TF-SD and SF-SD, respectively. The contact of product with hot air caused by back-mixing and the extended residence time in the chamber may explain the poor oxidative stability of powders from SF-SD. The peroxide index values were 1.72?4.51 and 16.10?96.65 meq. O2/kg oil for TF-SD and SF-SD, respectively. The oxidative stability indexes were 5.14?6.52 and 0.26?0.80 h for TF-