Rheological Properties of Wall Materials for Microencapsulation of Garlic Powder

doi:10.7506/spkx1002-6630-200915015

Abstract

Abstract:

Rheological properties of wall materials have a direct impact on the efficiency of microencapsulation. In order to provide a theoretical basis for the application of microencapsulation in the field of fluid bed technology, the static and dynamic rheological characteristics of wall materials used to prepare microencapsulated garlic powder were determined. The apparent viscosity with different concentrations of ethyl cellulose (EC), cellulose acetate phthalate (CAP) as well as the addition of polyethylene glycol solution were measured separately using AR1000 rheometer and the dynamic rheological properties of CAP wall material added with polyethylene glycol were studied. Our results suggest that EC solution and CAP solution both belong to kinds of shear-thinning pseudoplastic fluid. Both 3 % EC solution and 10 % CAP solution had low viscosity so as to meet the technological requirements for microencapsulation. With the increase in amount of added PEG, both the energy storage module (G ') and loss modulus (G ") displayed a downward trend. The apparent viscosity of CAP solution with PEG was further reduced, which was favorable to increase the embedding effect of garlic powder.

Key words: ethyl cellulose, cellulose acetate phthalate, polyethylene glycol, rheological properties

CLC Number:

TS201.7

LI Yu1,2，XU Shi-ying2. Rheological Properties of Wall Materials for Microencapsulation of Garlic Powder[J]. FOOD SCIENCE, 2009, 30(15 ): 71-74 https://doi.org/10.7506/spkx1002-6630-200915015

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Rheological Properties of Wall Materials for Microencapsulation of Garlic Powder

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