FOOD SCIENCE ›› 2004, Vol. 25 ›› Issue (6): 25-28.

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Study on Processing Protein Microcapsule in High-voltage Electrostatic Field(I)

 DU  Wei, HUA  Ze-Zhao, LI  Bao-Guo, GAO  Jian-Cheng   

  1. Institute of Cryomedical Technology and Food Freezing,University of Shanghai for Science and Technology
  • Online:2004-06-15 Published:2011-10-24

Abstract: The processing conditions and the basic morphology of protein microcapsule using high-voltage electrostatic fieldhave been studied. The optimal technical parameters ascertained were 200r/min of rotating speed, 4.5kV voltage, 3.5cm distanceover the liquid surface, and 60mm/h of pushing speed. The round and uniform protein microspheres of small diameter could beobtained by the processing method.

Key words: high-voltage electrostatic field, microcapsule, protein