Effect of pressure on the microencapsulation of virgin coconut oil by supercritical anti-solvent (SAS)
Virgin coconut oil was microencapsulated with supercritical anti-solvent (SAS) technique. The aim of this study was to evaluate the influence of pressure on the physical properties of the microparticles produced. An oil-in-water emulsion was prepared and then subjected to supercritical anti-solvent...
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Faculty of Engineering, Universiti Putra Malaysia
2016
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Online Access: | http://psasir.upm.edu.my/id/eprint/50145/1/1.pdf http://psasir.upm.edu.my/id/eprint/50145/ http://cafei.upm.edu.my/home.php?&value=2016 |
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my.upm.eprints.501452017-02-01T08:31:31Z http://psasir.upm.edu.my/id/eprint/50145/ Effect of pressure on the microencapsulation of virgin coconut oil by supercritical anti-solvent (SAS) Hee, Yen Yi Tan, Chin Ping Abdul Rahman, Russly Mohd Adzahan, Noranizan Chong, Gun Hean Virgin coconut oil was microencapsulated with supercritical anti-solvent (SAS) technique. The aim of this study was to evaluate the influence of pressure on the physical properties of the microparticles produced. An oil-in-water emulsion was prepared and then subjected to supercritical anti-solvent process at the temperature of 50°C, feed flow rate of 4ml/min, CO2 flow rate of 150L/h and, pressure ranging from 12-16 MPa. Microparticles produced were evaluated for encapsulation efficiency based on the total oil determined by Rose-Gottlieb method and surface oil. The moisture content of the microparticles was determined using infrared moisture analyzer, flowability was determined by tapping method, and particle size distribution and particle morphology were determined by particle size analyzer and scanning electron microscope respectively. The encapsulation efficiency was positively affected by pressure increasing from 72.72% to 77.04% as the pressure increased whereas the surface oil content was negatively affected by the pressure decreasing from 9.84 % to 8.61 %. Particles with mean particle size ranging from 39.47±13.83 to 59.86±14.69 μm were obtained by varying the process pressure. All the microparticles produced had low moisture content, and low compressibility index indicating stable and free flowing powder. Further, supercritical anti-solvent technique is a highly potential process for the production of functional food ingredients. Faculty of Engineering, Universiti Putra Malaysia 2016 Conference or Workshop Item PeerReviewed application/pdf en http://psasir.upm.edu.my/id/eprint/50145/1/1.pdf Hee, Yen Yi and Tan, Chin Ping and Abdul Rahman, Russly and Mohd Adzahan, Noranizan and Chong, Gun Hean (2016) Effect of pressure on the microencapsulation of virgin coconut oil by supercritical anti-solvent (SAS). In: 3rd International Conference on Agricultural and Food Engineering (CAFEi 2016), 23-25 Aug. 2016, Seri Pacific Hotel, Kuala Lumpur, Malaysia. (pp. 416-421). http://cafei.upm.edu.my/home.php?&value=2016 |
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Virgin coconut oil was microencapsulated with supercritical anti-solvent (SAS) technique. The aim of this study was to evaluate the influence of pressure on the physical properties of the microparticles produced. An oil-in-water emulsion was prepared and then subjected to supercritical anti-solvent process at the temperature of 50°C, feed flow rate of 4ml/min, CO2 flow rate of 150L/h and, pressure ranging from 12-16 MPa. Microparticles produced were evaluated for encapsulation efficiency based on the total oil determined by Rose-Gottlieb method and surface oil. The moisture content of the microparticles was determined using infrared moisture analyzer, flowability was determined by tapping method, and particle size distribution and particle morphology were determined by particle size analyzer and scanning electron microscope respectively. The encapsulation efficiency was positively affected by pressure increasing from 72.72% to 77.04% as the pressure increased whereas the surface oil content was negatively affected by the pressure decreasing from 9.84 % to 8.61 %. Particles with mean particle size ranging from 39.47±13.83 to 59.86±14.69 μm were obtained by varying the process pressure. All the microparticles produced had low moisture content, and low compressibility index indicating stable and free flowing powder. Further, supercritical anti-solvent technique is a highly potential process for the production of functional food ingredients. |
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Conference or Workshop Item |
author |
Hee, Yen Yi Tan, Chin Ping Abdul Rahman, Russly Mohd Adzahan, Noranizan Chong, Gun Hean |
spellingShingle |
Hee, Yen Yi Tan, Chin Ping Abdul Rahman, Russly Mohd Adzahan, Noranizan Chong, Gun Hean Effect of pressure on the microencapsulation of virgin coconut oil by supercritical anti-solvent (SAS) |
author_facet |
Hee, Yen Yi Tan, Chin Ping Abdul Rahman, Russly Mohd Adzahan, Noranizan Chong, Gun Hean |
author_sort |
Hee, Yen Yi |
title |
Effect of pressure on the microencapsulation of virgin coconut oil by supercritical anti-solvent (SAS) |
title_short |
Effect of pressure on the microencapsulation of virgin coconut oil by supercritical anti-solvent (SAS) |
title_full |
Effect of pressure on the microencapsulation of virgin coconut oil by supercritical anti-solvent (SAS) |
title_fullStr |
Effect of pressure on the microencapsulation of virgin coconut oil by supercritical anti-solvent (SAS) |
title_full_unstemmed |
Effect of pressure on the microencapsulation of virgin coconut oil by supercritical anti-solvent (SAS) |
title_sort |
effect of pressure on the microencapsulation of virgin coconut oil by supercritical anti-solvent (sas) |
publisher |
Faculty of Engineering, Universiti Putra Malaysia |
publishDate |
2016 |
url |
http://psasir.upm.edu.my/id/eprint/50145/1/1.pdf http://psasir.upm.edu.my/id/eprint/50145/ http://cafei.upm.edu.my/home.php?&value=2016 |
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1643834576031711232 |
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13.160551 |