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Please use this identifier to cite or link to this item: http://ri.uaemex.mx/handle20.500.11799/78316
DC FieldValueLanguage
dc.creatorTHELMA FUENTES ORTEGA-
dc.creatorSANDRA LUZ MARTINEZ VARGAS-
dc.creatorSTEFANI CORTES CAMARGO-
dc.creatorANDREA YAZMIN GUADARRAMA LEZAMA-
dc.creatorRaquel Gallardo Rivera-
dc.creatorRAMIRO BAEZA JIMENEZ-
dc.creatorCESAR PEREZ ALONSO-
dc.date2017-
dc.date.accessioned2022-04-21T05:17:21Z-
dc.date.available2022-04-21T05:17:21Z-
dc.identifierhttp://hdl.handle.net/20.500.11799/78316-
dc.identifier.urihttp://ri.uaemex.mx/handle20.500.11799/78316-
dc.descriptionThe aim of this study was to investigate the eects of the process variables of microencapsulation sesame oil (SO) by spray drying to generate the desired powder quality with the highest eciency encapsulation and maximum linoleic acid content microencapsulated using a full factorial design of experiments. Thirty-two tests were made, and five replicates were conducted on the central points. Independent variables were volumetric dispersed phase (O=W) (0.05, 0.10 and 0.15), wall material to core ratios (Wa:Co) (1:1, 2:1 and 3:1) and drying air inlet temperature (Ti) (120, 140 and160 °C). Surface oil (SOM%), encapsulation eciency (EE%), linoleic acid content (LAC%), and moisture content (MC%) were analyzed as responses. Under maximum process conditions Wa:Co=2.59:1, O=W =0.05 and Ti=154.04 °C, the response variables including, EE and LAC were predicted as 88.20% and 50.02% respectively. It was concluded that these microcapsules containing high content of linoleic acid can be used as functional food.-
dc.formatapplication/application/pdf-
dc.languageeng-
dc.publisherUniversidad Autónoma Metropolitana Unidad Iztapalapa-
dc.relationhttp://www.redalyc.org/revista.oa?id=620-
dc.rightsinfo:eu-repo/semantics/Revista Mexicana de Ingeniería Química-
dc.rightsinfo:eu-repo/semantics/openAccess-
dc.rightshttp://creativecommons.org/licenses/by-nc-nd/4.0-
dc.sourceRevista Mexicana de Ingeniería Química (México) Num.2 Vol.16-
dc.subjectIngeniería-
dc.subjectSesame oil-
dc.subjectspray drying-
dc.subjectencapsulation eciency-
dc.subjectlinoleic acid-
dc.subjectmicroencapsulation-
dc.subjectinfo:eu-repo/classification/cti/7-
dc.titleEffects of the process variables of microencapsulation sesame oil (sesamum indica l.) by spray drying-
dc.typearticle-
dc.audiencestudents-
dc.audienceresearchers-
item.grantfulltextnone-
item.fulltextNo Fulltext-
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