3.4. Microstructure and glass transition temperature
Fig. 9a–d shows the SEM micrographs of the 8% maltodextrin
(6, 9, and 20DE), and gum Arabic at inlet air temperature of
130 ◦C and compressed air flow rate of 800 L/h. The micrographs
of the highest and lowest yield are also shown in Fig. 10.
In the microstructure of powders produced with maltodextrin
20DE, it was verified that particles were larger, amorphous,
all pilled up and with a strong attraction from each other
(Fig. 9d), while when the dextrose equivalent of maltodextrin
is decreased or by using gum Arabic, the particles tended to
become more spherical, more scattered. This can be explained
by the molecular structure of carrier agents. The average particle
size of powders ranges from 4 to 13 m (Table 2). Spray
dried black mulberry powders produced with maltodextrin
6DE has higher Tg point due to its larger molecule comparing
three other carriers (Table 2). The dextrose equivalency
of maltodextrin determines their reducing capacity and is
inversely related to their average molecular weight. Increase
in maltodextrin dextrose equivalent lead to lower powder Tg
3.4. Microstructure and glass transition temperatureFig. 9a–d shows the SEM micrographs of the 8% maltodextrin(6, 9, and 20DE), and gum Arabic at inlet air temperature of130 ◦C and compressed air flow rate of 800 L/h. The micrographsof the highest and lowest yield are also shown in Fig. 10.In the microstructure of powders produced with maltodextrin20DE, it was verified that particles were larger, amorphous,all pilled up and with a strong attraction from each other(Fig. 9d), while when the dextrose equivalent of maltodextrinis decreased or by using gum Arabic, the particles tended tobecome more spherical, more scattered. This can be explainedby the molecular structure of carrier agents. The average particlesize of powders ranges from 4 to 13 m (Table 2). Spraydried black mulberry powders produced with maltodextrin6DE has higher Tg point due to its larger molecule comparingthree other carriers (Table 2). The dextrose equivalencyof maltodextrin determines their reducing capacity and isinversely related to their average molecular weight. Increasein maltodextrin dextrose equivalent lead to lower powder Tg
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