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Porosity of Whey Protein‐Based Microcapsules Containing Anhydrous Milkfat Measured by Gas Displacement Pycnometry
Author(s) -
MOREAU D.L.,
ROSENBERG M.
Publication year - 1998
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1998.tb17907.x
Subject(s) - gas pycnometer , anhydrous , porosity , butterfat , chemistry , volume (thermodynamics) , chromatography , nitrogen , permeation , chemical engineering , molecular sieve , diluent , zeolite , helium , materials science , adsorption , nuclear chemistry , organic chemistry , biochemistry , milk fat , membrane , physics , engineering , linseed oil , quantum mechanics , catalysis
Porosity characteristics of spray‐dried microcapsules consisting of whey proteins and anhydrous milkfat were investigated by gas displacement technique, using helium and nitrogen as displacing gases. Microcapsules exhibited molecular‐sieve type porosity. True and apparent densities as well as porosity characteristics were affected by wall solids concentration and by core load. Results indicated that about 10% of capsule volume was not accessible to helium. Pore volume inaccessible to nitrogen penetration was affected by core load and solid concentration. Results suggested that porosity, and hence gas‐permeation into microcapsules, could be tailored by adjusting microcapsules composition.