Issue: Số 21 - Tháng 9 - 2022Hóa học - Công nghệ thực phẩm
Effects of drying methods on lemon essential oil microencapsulated by ion-gel Alginate-Calci and Alginate-Calci-Chitosan
Published: August 1, 2026
Abstract
The study investigates the effects of drying methods including tray drying, vacuum drying and fluidized bed drying on lemon essential oil microencapsulated seeds. Microencapsulated particles of lemon essential oil are formed when lemon essential oil is microencapsulated by the Alginate-Calci system and Alginate-Calci-Chitosan system.
The fluidized bed drying method of microencapsulated lemon essential oil seeds by alginate-calcium system gives the lowest drying time. This method’s encapsulation efficiency after drying (EEAD - Encapsulation Efficiency After Drying) (75% - 85%) is better than that of the tray drying method (61% - 65%) and the vacuum drying method (70% - 75%).
As for the Alginate-Calci-Chitosan system, the tray drying method and the fluidized bed method both show the same post-drying microencapsulation efficiency from 76% to 86%.
Keywords
dryingmicroencapsulationEEAD - Encapsulation Efficiency After DryingAlginate-Calci systemAlginate-Calci-Chitosan system
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