ENCAPSULATION OF EDIBLE CITRIC ACID USING MICROWAVES

Q: How can I download an article?

To download an article from SID, first log in to the site, search for the article title, and click on the 'Download Article' option.

Q: How can I download an ISI article?

To download an ISI article on SID, enter the keyword or article title in the search bar, view the relevant results, click on the desired article, and select the 'Download Article' option.

Q: How can I access the SID database?

To access the SID database, visit SID.ir, create an account, and log in to access scientific resources.

Q: Is downloading articles from SID free?

Some articles on SID are available for free, while others require payment. Details are specified on the article's page.

RAHIMI S.; ABBASI S.; AZIZI M.H.

Scientific Information Database (SID) - Trusted Source for Research and Academic Resources

Journal Paper

Paper Information

Journal: IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY Year:2007 | Volume:3 | Issue:4 Page(s): 11-22

Download Full-Text

مرکز اطلاعات علمی Scientific Information Database (SID) - Trusted Source for Research and Academic Resources

Persian Verion

View:

1,442

Download:

Cites:

Information Journal Paper

Title

ENCAPSULATION OF EDIBLE CITRIC ACID USING MICROWAVES

Author(s)

RAHIMI S. | ABBASI S. | AZIZI M.H. | Issue Writer Certificate

Keywords

ENCAPSULATIONQ4

CITRIC ACIDQ3

MICROWAVESQ4

HYDROCOLLOIDSQ4

Abstract

ENCAPSULATION process is a method by which sensitive materials (core) are covered with polymeric materials (wall). As most ENCAPSULATION techniques need complicated equipments, long laboratory works and are expensive, therefore, in this study a new technique is utilized for producing microcapsules at a very short time and low cost. This technique is based on the difference between dielectric constants of core and wall materials as well as electromagnetic energy. Edible CITRIC ACID crystals (core) were combined with some coating materials such as salab, gum tragacanth, refined starch, sucrose, guar gum, agarose, gelatin, fibrosis carboxymethylcellulose (CMC), inulin, low and high methoxyl pectin (LMP & HMP), casein, and sorbitol at ratios about 1:2 up to 1:100 (core:wall). Each mixture was treated up to 600 seconds (depending on the type of wall materials) at various microwave power intensities (10-100%). Afterwards, the prepared microcapsules were separated by distinct (with defined mesh No.) sieves, and their apparent structure and quality were evaluated using binocular and their photographs were taken by a microscope equipped with digital camera. Our findings revealed that amongst the materials were examined only inulin, casein, LMP (9.5%), fibrosis CMC, and sorbitol were able to produce high quality as well as highly efficient microcapsules, respectively. In addition, the highest coating efficiency was seen at 100% microwave power intensity (1200W) at 1:10 mixing ratio. Moreover, the optimum microwave treating time for casein, inulin, fibrosis CMC, LMP (9.5%), and sorbitol was 400, 75, 400, 100, and 100 seconds, respectively.

Cites

No record.

References

No record.

Cite

APA: Copy

RAHIMI, S., ABBASI, S., & AZIZI, M.H.. (2007). ENCAPSULATION OF EDIBLE CITRIC ACID USING MICROWAVES. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 3(4), 11-22. SID. https://sid.ir/paper/72517/en

Vancouver: Copy

RAHIMI S., ABBASI S., AZIZI M.H.. ENCAPSULATION OF EDIBLE CITRIC ACID USING MICROWAVES. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY[Internet]. 2007;3(4):11-22. Available from: https://sid.ir/paper/72517/en

IEEE: Copy

S. RAHIMI, S. ABBASI, and M.H. AZIZI, “ENCAPSULATION OF EDIBLE CITRIC ACID USING MICROWAVES,” IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, vol. 3, no. 4, pp. 11–22, 2007, [Online]. Available: https://sid.ir/paper/72517/en

Related Journal Papers