Effect of air inlet temperature on characteristics microcapsules
The encapsulation efficiency and yield significantl‘ as the air inlet temperature increased from 180 tr and then dropped (Figure 4). The encapsulation effi yield reached their maxima (85.6% and 78.6%, resp 210 °C. The evaporation rate generally increased wi ing air inlet temperature. Therefore, the low air inlet ta (< 190 °C) would cause the formation of microcapsule: water content and poor fluidity. Microcapsules with content agglomerated easily into larger particles. Ho particles at a high air inlet temperature (220 °C) might to excessive evaporation which may result in cracks in
' membrane promoting further leaching of oil from th Similar behavior was observed by Aghbashlo and orhr in the encapsulation of flsh oil using several single an ite milk-originated barrier materials. Liu and others I demonstrated that the encapsulation efficiency of fish 0‘ with increasing air drying temperatures