TY  - JOUR
TT  - Püskürtmeli Kurutucu ile Nane (Mentha piperita ve Mentha spicata) Esansiyel Yağı Mikroenkapsülasyonu
AU  - Başyiğit, Bülent
AU  - Çam, Mustafa
PY  - 2017
DA  - March
DO  - 10.29050/harranziraat.303125
JF  - Harran Tarım ve Gıda Bilimleri Dergisi
PB  - Harran Üniversitesi
WT  - DergiPark
SN  - 2587-1358
SP  - 24
EP  - 34
VL  - 21
IS  - 1
KW  - Microencapsulation
KW  - Spray-dryer
KW  - Gum arabic
KW  - Maltodextrin
KW  - Essential oils
N2  - Bu çalışmada yaygın kullanımalanlarına sahip olan nane (Menthapiperita ve Mentha spicata) esansiyelyağlarının mikroenkapsülasyon olanakları araştırılmış ve mikroenkapsülasyoniçin gerekli olan kaplama materyallerinin oranını belirlemede optimizasyonişlemi gerçekleştirilmiştir. Menthaspicata esansiyel yağı deneme tasarımı için 4 adet cevap (verim, etkinlik,esansiyel yağ hapsetme etkinliği ve Hausner oranı) sistemin optimize edilmesindekullanılmıştır. Optimizasyon işlemi sonuçlarına göre maltodekstrin-arap zamkıkombinasyonunun (%62-38) ve %100 arap zamkı kullanımının nane (Mentha piperita ve Mentha spicata)  esansiyelyağları mikroenkapsüle etmek için optimum noktalar olduğu belirlenmiştir. Yapılananalizler sonucunda duvar materyalinin oranına ve esansiyel yağın elde edildiğinanenin türüne göre verim, etkinlik, esansiyel yağ hapsetme etkinliği, Hausneroranı, Carr indeks,  ıslanabilirlik (sn)ve su aktivitesi değerlerinin değişkenlik gösterdiği görülmüştür. Bu verilerinışığı altında maliyeti günden güne artan arap zamkı kaplama maddesininkullanımını azaltıcı olarak maltodekstrin-arap zamkı kombinasyonları içinoptimum noktalar belirlenmiştir.
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UR  - https://doi.org/10.29050/harranziraat.303125
L1  - http://dergipark.org.tr/tr/download/article-file/289898
ER  -