Food Science and Technology Research
Online ISSN : 1881-3984
Print ISSN : 1344-6606
ISSN-L : 1344-6606
Notes
Oxidation Process of Linoleic Acid Encapsulated with a Polysaccharide by Spray-Drying
Eiichiro ISHIDOKoichi HAKAMATAYasumasa MINEMOTOShuji ADACHIRyuichi MATSUNO
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ジャーナル オープンアクセス

2002 年 8 巻 1 号 p. 85-88

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The oxidation processes of linoleic acid encapsulated with gum arabic or maltodextrin at various weight ratios by spray-drying were analyzed using the model in which the free energy of activation for the rate constant of the autocatalytic type kinetics was assumed to obey a Gaussian distribution. The model could well express the oxidation processes, and the rate constant corresponding to the mean value of the free energy of activation, k, was greater for linoleic acid encapsulated at the higher weight ratio. Emulsions of linoleic acid and maltodextrin solution with different diameters were spray-dried to prepare the microcapsules. The oxidation processes of linoleic acid within the microcapsules were also calculated using the model. The k value was smaller for the emulsion with a smaller diameter.
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© 2002 by Japanese Society for Food Science and Technology

This article is licensed under a Creative Commons [Attribution-NonCommercial-ShareAlike 4.0 International] license.
https://creativecommons.org/licenses/by-nc-sa/4.0/
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