The document discusses applications of extrusion technology in encapsulation. It describes different types of extrusion processes and their functions. Extrusion can be used to encapsulate flavors, fish oils, probiotics, and vitamins. It provides long shelf life by creating protective barriers around active ingredients. Encapsulation via extrusion is a continuous and low-cost method to disperse and distribute ingredients for applications in food and other industries.
Flavor is a combination of taste and aroma. Flavor encapsulation is a technology that coats or entraps flavor compounds within another material so they can be released at controlled rates under specific conditions. The coating material, or shell, protects the inner core material and allows controlled release. Common shell materials include carbohydrates, proteins, and gums. Microencapsulation preserves high value flavor compounds, provides protection and shelf life, and allows controlled flavor release for excellent flavor profiles in foods and pharmaceuticals.
This document discusses edible films and coatings used for food packaging. It begins by introducing common food packaging materials like plastic, paperboard, and metal cans that end up in landfills. It then discusses how edible films and coatings can provide an alternative by acting as the food packaging that can be consumed. Edible films are free-standing sheets that can wrap or separate food layers, while coatings are thin liquid layers applied to food surfaces. Common biopolymers used include polysaccharides like starch, proteins like gelatin and casein, and lipids like wax. Edible packaging can help extend shelf-life by preventing moisture loss and microbial growth while providing a more sustainable alternative to traditional packaging waste.
Glass is a preferred packaging material for pharmaceuticals due to its protective qualities. It is inert, impervious to air and moisture, and allows inspection of contents. Glass containers come in various sizes and shapes. The manufacturing process involves melting ingredients at high temperatures, shaping the molten glass, annealing to slowly cool, and finishing. There are advantages like inertness and ease of cleaning, and disadvantages like fragility and high cost. Types of glass include Types I-IV which differ in chemical composition and properties suitable for various drug formulations.
Encapsulation involves coating solid particles, liquid droplets, or gas cells fully within a capsule wall. It can encapsulate mixtures or pure materials within another material. Encapsulation comes in micro, macro, and nano sizes and is commonly used to encapsulate flavors through spray drying. Encapsulation can preserve core materials like flavors, acids, vitamins and control their release while masking tastes and making materials easier to handle. Its applications include encapsulating juices, enzymes, probiotics, and nutrients in foods, functional foods, and pharmaceuticals.
Freeze drying, also called lyophilization, is a process where material is frozen and then subjected to high vacuum pressure to sublime the frozen water in the form of vapor. It involves pretreating the product, freezing it, primary drying where ice sublimes under low pressure and heat, and secondary drying to remove remaining unfrozen water. Freeze drying retains most of the food's structure, flavor, and nutrients and produces a lightweight product with a long shelf life.
Encapsulation is a process of entrapping active ingredients within a coating material to improve their delivery and stability. Common techniques include spray drying, fluid bed coating, and melt extrusion. Spray drying involves atomizing a solution or dispersion of core material and coating agent and drying the droplets in a hot air stream. Fluid bed coating applies a coating onto particles suspended in an air stream. Melt extrusion mixes a molten carbohydrate coating with actives using screws before extruding and quenching the strands. These techniques produce particles ranging from nanometers to millimeters that can protect, deliver, and control the release of ingredients.
The encapsulation technology is implemented for ingredients such as vitamins, minerals, sweeteners, phytonutrients, antioxidants, enzymes, probiotics and essential oils, which are highly volatile.
To Read More : https://bit.ly/3tYLY3w
Flavor is a combination of taste and aroma. Flavor encapsulation is a technology that coats or entraps flavor compounds within another material so they can be released at controlled rates under specific conditions. The coating material, or shell, protects the inner core material and allows controlled release. Common shell materials include carbohydrates, proteins, and gums. Microencapsulation preserves high value flavor compounds, provides protection and shelf life, and allows controlled flavor release for excellent flavor profiles in foods and pharmaceuticals.
This document discusses edible films and coatings used for food packaging. It begins by introducing common food packaging materials like plastic, paperboard, and metal cans that end up in landfills. It then discusses how edible films and coatings can provide an alternative by acting as the food packaging that can be consumed. Edible films are free-standing sheets that can wrap or separate food layers, while coatings are thin liquid layers applied to food surfaces. Common biopolymers used include polysaccharides like starch, proteins like gelatin and casein, and lipids like wax. Edible packaging can help extend shelf-life by preventing moisture loss and microbial growth while providing a more sustainable alternative to traditional packaging waste.
Glass is a preferred packaging material for pharmaceuticals due to its protective qualities. It is inert, impervious to air and moisture, and allows inspection of contents. Glass containers come in various sizes and shapes. The manufacturing process involves melting ingredients at high temperatures, shaping the molten glass, annealing to slowly cool, and finishing. There are advantages like inertness and ease of cleaning, and disadvantages like fragility and high cost. Types of glass include Types I-IV which differ in chemical composition and properties suitable for various drug formulations.
Encapsulation involves coating solid particles, liquid droplets, or gas cells fully within a capsule wall. It can encapsulate mixtures or pure materials within another material. Encapsulation comes in micro, macro, and nano sizes and is commonly used to encapsulate flavors through spray drying. Encapsulation can preserve core materials like flavors, acids, vitamins and control their release while masking tastes and making materials easier to handle. Its applications include encapsulating juices, enzymes, probiotics, and nutrients in foods, functional foods, and pharmaceuticals.
Freeze drying, also called lyophilization, is a process where material is frozen and then subjected to high vacuum pressure to sublime the frozen water in the form of vapor. It involves pretreating the product, freezing it, primary drying where ice sublimes under low pressure and heat, and secondary drying to remove remaining unfrozen water. Freeze drying retains most of the food's structure, flavor, and nutrients and produces a lightweight product with a long shelf life.
Encapsulation is a process of entrapping active ingredients within a coating material to improve their delivery and stability. Common techniques include spray drying, fluid bed coating, and melt extrusion. Spray drying involves atomizing a solution or dispersion of core material and coating agent and drying the droplets in a hot air stream. Fluid bed coating applies a coating onto particles suspended in an air stream. Melt extrusion mixes a molten carbohydrate coating with actives using screws before extruding and quenching the strands. These techniques produce particles ranging from nanometers to millimeters that can protect, deliver, and control the release of ingredients.
The encapsulation technology is implemented for ingredients such as vitamins, minerals, sweeteners, phytonutrients, antioxidants, enzymes, probiotics and essential oils, which are highly volatile.
To Read More : https://bit.ly/3tYLY3w
This document provides information about Texture Profile Analysis (TPA). TPA is an instrumental test developed in 1963 to objectively measure texture parameters of foods. It simulates two bites of chewing using a texture analyzer with compression platten. A force-time graph of two bites on a Brie cheese cylinder is shown. TPA results are expressed as parameters including hardness, cohesiveness, springiness, adhesiveness, fracturability, gumminess and chewiness. The meaning and units of measurement for each parameter are defined. Experimental settings like test speed and compression distance are also discussed as important factors to standardize when comparing TPA results.
Microencapsulation is a technology used to encapsulate solids, liquids, or gases within small capsules or particles. It can be used to protect ingredients, control their release properties, and create new functional foods. The document discusses various microencapsulation methods like spray drying, fluidized bed coating, extrusion, and liposome encapsulation. It also explores opportunities for using microencapsulation in dairy foods to fortify with nutrients, vitamins, minerals, probiotics, flavors, and antioxidants while controlling their release and stability. Microencapsulation has potential to develop novel functional dairy products.
Shelf life determination involves identifying factors that cause food to spoil and monitoring attributes like sensory evaluation, microbiology, and chemistry over time under stored conditions. Direct methods involve storing samples and testing them periodically until endpoints are reached, while indirect methods use accelerated studies or predictive modeling to estimate shelf life. Determining shelf life is important for existing and new food products to ensure safety and quality over stated durations.
Ultra High Temperature Processing of Food ProductsSourabh Bhartia
The document discusses ultra high temperature (UHT) processing of food products. UHT processing involves heating food to 135°C for 2-5 seconds to kill microorganisms and spores. This allows for longer shelf life without refrigeration. There are two main methods - direct heating which applies steam directly to the food, and indirect heating which uses a partition between the food and steam. Indirect heating includes plate heat exchangers, tubular heat exchangers, and scraped surface heat exchangers. UHT processing offers benefits like longer shelf life and packaging flexibility but requires complex sterile processing equipment.
250 million tons of non-biodegradable plastics are produced annually. Edible packaging includes thin edible films or coatings that are applied directly to foods and eaten as part of the food. Edible films are produced separately and then applied, while coatings are applied directly to foods. Edible packaging has advantages like being environmentally friendly and reducing waste, and can enhance properties of foods. However, edible packaging also has drawbacks like potential development of off flavors and higher costs compared to synthetic packaging.
Modified Atmosphere Packaging
MAP provides extended shelf life for fresh produce by altering the internal atmosphere of packaging to slow respiration and prevent spoilage. Key gases used in MAP include nitrogen, oxygen, and carbon dioxide in varying combinations depending on the food and storage temperature. Innovation in MAP films now includes antioxidant, nano-active, and microperforated films. Future trends point to combining MAP with other preservation technologies, developing films that further inhibit microbial growth and oxidation, and predictive modeling to optimize gas compositions and shelf life.
Extrusion is a process that uses high temperature, pressure, and shear to shape raw food materials. It combines operations like mixing, cooking, and forming. There are different types of extruders based on the number of screws (single or twin screw) and how heat is generated (adiabatic, isothermal, polytropic). Extruders are composed of major parts like the feeding system, screw, barrel, and die. Raw materials undergo changes as they pass through different zones in the extruder before being forced through the die to achieve the final shape. Extruder parameters like temperature, moisture, screw speed, and residence time impact the quality of extruded products.
Controlled atmospheric and Modified atmospheric packaging using nitrogenDebomitra Dey
Modified atmospheric packaging (MAP) and controlled atmospheric packaging (CAP) extend the shelf life of foods by modifying the gas composition around foods. Nitrogen gas is commonly used in MAP and CAP as an inert filler to reduce oxygen levels and prevent oxidative reactions. For perishable foods, low oxygen levels achieved through nitrogen addition reduce the respiration rate and slow quality deterioration. Nitrogen is also used to displace air during packaging of dry foods like grains and cereals to create an environment lethal to insects and microbes.
This document discusses active packaging, which incorporates components into packaging systems that interact with food or the surrounding environment to prolong shelf life and food quality. It provides examples of active packaging systems that scavenge oxygen, ethylene, or emit ethanol. The goal is to enhance food preservation through techniques like oxygen removal, carbon dioxide absorption, and antimicrobial control. Trends include reducing food waste and using more sustainable active agents, while challenges include cost and technical limitations.
Low temperatures are used to preserve food by slowing microbial growth and chemical reactions. There are several methods of cold storage including common storage below 15°C, chilling storage just above freezing, and freezing storage which prevents microbial growth entirely. Freezing involves either quick freezing under -18°C within 30 minutes to form small ice crystals, or slow freezing over longer periods to form larger crystals. During freezing, ice crystals form which can damage cells, while chemical and enzymatic reactions are slowed. Frozen storage further slows these processes but can cause quality changes over long periods.
1. The document discusses edible coatings and films used in food applications to extend shelf life. It provides an introduction to enrobing materials like proteins, lipids, and polysaccharides used in coatings as well as coating technologies.
2. Specific examples of enrobing fruits and vegetables and meat/poultry are described. Coatings can act as barriers to moisture, gas, and oil movement helping to preserve quality. Application methods include dipping, spraying, and fluidized beds.
3. A case study examines the effect of batter consistency when enrobing chicken patties. Results found that a 1:1.2 ratio of Bengal gram to water produced patties with the best sensory and
This document provides information on the production of dried milk and milk products. It discusses the history of dried milk, the composition of milk, and details each step of the milk powder production process from receiving and selection of raw milk to packaging and storage of the finished powder. The key steps include evaporation to concentrate the milk, drying via spray drying, drum drying or freeze drying, and quality control testing to ensure proper composition and properties. The effects of processing on powder quality attributes like solubility, bulk density and shelf life are also covered.
Supercritical Fluid Extraction in Food AnalysisVarad Bende
Supercritical Fluid Extraction (SFE) has emerged as a promising technique of extraction in past few years in food domain. The presentation reviews the theoretical aspects, instrumentation, applications and some case studies.Supercritical Fluid Extraction (SFE) has emerged as a promising technique of extraction in past few years in food domain. The presentation reviews the theoretical aspects, instrumentation, applications and some case studies.
Different evaporators in food industeyketaki patil
Evaporation is a process used extensively in the food industry to remove water from liquids and reduce volumes. It works by heating a liquid to its boiling point to evaporate water. There are several types of evaporators that use different heating methods and liquid flow patterns. Multiple effect evaporators allow for more efficient evaporation by using steam from one effect to heat the next. Factors like viscosity, boiling point elevation, and fouling must be considered for proper evaporator design and operation. Common applications include concentrating fruit juices, coffee, milk and reducing waste volumes. Proper controls, hygienic design, and safety precautions are important for food evaporator systems.
The document discusses aseptic packaging, which involves commercially sterilizing products before filling them into pre-sterilized packages in a fully sterilized environment. This allows heat-sensitive foods to be packaged without additional sterilization. The process uses less energy and time than conventional retort canning but requires complex, expensive equipment. Multiple barrier materials are often layered to provide adequate protection at low cost while maintaining properties like oxygen barrier and flexibility. Maintaining sterile conditions and developing more recyclable packages remain challenges.
Plastic as a Packaging Material discusses the advantages and disadvantages of various plastic materials used for packaging. It describes common plastics like HDPE, LDPE, LLDPE, PP, PVC, nylon and polyester. The document outlines plastic processing methods like injection molding, blow molding and thermoforming. It also discusses plastic additives, defects, and their use in pharmaceutical packaging as containers, tubes, closures and blister packs.
Aseptic packaging involves sterilizing products and packaging materials under sterile conditions to prevent contamination and extend shelf life without refrigeration. It allows foods to be stored at ambient temperatures for months. The key aspects are pre-sterilizing the product using techniques like UHT and sterilizing packaging materials using methods like heat, chemicals, or radiation. Filled packages are then sealed quickly to maintain sterility. Common packaging types for aseptic storage include cartons, bags, bottles and cans. Aseptic packaging provides benefits like convenience, food safety, long shelf life and nutrient retention compared to canning.
This document discusses aseptic packaging, which involves packaging sterile products in sterile containers within a sterile environment. It is used for foods like dairy, fruits, vegetables, and soups to allow storage without refrigeration for over 6 months. The document categorizes different aseptic packaging methods and outlines the sterilization processes used to maintain sterility during filling. These include irradiation, heat treatment, and chemical treatments. It notes the benefits of aseptic packaging are extended shelf life without refrigeration or preservatives, but high production costs and maintaining air sterility can be challenges.
Microencapsulation methods can be categorized into physical or physico-chemical methods. Physical methods include pan coating, air suspension, spray drying, and centrifugal extrusion which use mechanical means to apply encapsulating materials onto core particles. Physico-chemical methods use phase separation and polymerization reactions, such as coacervation, supercritical fluid extraction, and sol-gel encapsulation, to form encapsulating shells around active ingredients.
Extrusion, DIrect and indirect Extrusoin Hot and Cold extrusion, Application ...Muhammad Awais
This document provides an overview of the manufacturing process of extrusion. It discusses direct and indirect extrusion as well as hot and cold extrusion. Hot extrusion is performed at elevated temperatures to reduce work hardening and make the material easier to push through the die. Common applications of extrusion include automotive and construction parts. The document also compares the advantages and disadvantages of hot and cold extrusion such as their costs, shape complexity, and environmental impact.
This document provides information about Texture Profile Analysis (TPA). TPA is an instrumental test developed in 1963 to objectively measure texture parameters of foods. It simulates two bites of chewing using a texture analyzer with compression platten. A force-time graph of two bites on a Brie cheese cylinder is shown. TPA results are expressed as parameters including hardness, cohesiveness, springiness, adhesiveness, fracturability, gumminess and chewiness. The meaning and units of measurement for each parameter are defined. Experimental settings like test speed and compression distance are also discussed as important factors to standardize when comparing TPA results.
Microencapsulation is a technology used to encapsulate solids, liquids, or gases within small capsules or particles. It can be used to protect ingredients, control their release properties, and create new functional foods. The document discusses various microencapsulation methods like spray drying, fluidized bed coating, extrusion, and liposome encapsulation. It also explores opportunities for using microencapsulation in dairy foods to fortify with nutrients, vitamins, minerals, probiotics, flavors, and antioxidants while controlling their release and stability. Microencapsulation has potential to develop novel functional dairy products.
Shelf life determination involves identifying factors that cause food to spoil and monitoring attributes like sensory evaluation, microbiology, and chemistry over time under stored conditions. Direct methods involve storing samples and testing them periodically until endpoints are reached, while indirect methods use accelerated studies or predictive modeling to estimate shelf life. Determining shelf life is important for existing and new food products to ensure safety and quality over stated durations.
Ultra High Temperature Processing of Food ProductsSourabh Bhartia
The document discusses ultra high temperature (UHT) processing of food products. UHT processing involves heating food to 135°C for 2-5 seconds to kill microorganisms and spores. This allows for longer shelf life without refrigeration. There are two main methods - direct heating which applies steam directly to the food, and indirect heating which uses a partition between the food and steam. Indirect heating includes plate heat exchangers, tubular heat exchangers, and scraped surface heat exchangers. UHT processing offers benefits like longer shelf life and packaging flexibility but requires complex sterile processing equipment.
250 million tons of non-biodegradable plastics are produced annually. Edible packaging includes thin edible films or coatings that are applied directly to foods and eaten as part of the food. Edible films are produced separately and then applied, while coatings are applied directly to foods. Edible packaging has advantages like being environmentally friendly and reducing waste, and can enhance properties of foods. However, edible packaging also has drawbacks like potential development of off flavors and higher costs compared to synthetic packaging.
Modified Atmosphere Packaging
MAP provides extended shelf life for fresh produce by altering the internal atmosphere of packaging to slow respiration and prevent spoilage. Key gases used in MAP include nitrogen, oxygen, and carbon dioxide in varying combinations depending on the food and storage temperature. Innovation in MAP films now includes antioxidant, nano-active, and microperforated films. Future trends point to combining MAP with other preservation technologies, developing films that further inhibit microbial growth and oxidation, and predictive modeling to optimize gas compositions and shelf life.
Extrusion is a process that uses high temperature, pressure, and shear to shape raw food materials. It combines operations like mixing, cooking, and forming. There are different types of extruders based on the number of screws (single or twin screw) and how heat is generated (adiabatic, isothermal, polytropic). Extruders are composed of major parts like the feeding system, screw, barrel, and die. Raw materials undergo changes as they pass through different zones in the extruder before being forced through the die to achieve the final shape. Extruder parameters like temperature, moisture, screw speed, and residence time impact the quality of extruded products.
Controlled atmospheric and Modified atmospheric packaging using nitrogenDebomitra Dey
Modified atmospheric packaging (MAP) and controlled atmospheric packaging (CAP) extend the shelf life of foods by modifying the gas composition around foods. Nitrogen gas is commonly used in MAP and CAP as an inert filler to reduce oxygen levels and prevent oxidative reactions. For perishable foods, low oxygen levels achieved through nitrogen addition reduce the respiration rate and slow quality deterioration. Nitrogen is also used to displace air during packaging of dry foods like grains and cereals to create an environment lethal to insects and microbes.
This document discusses active packaging, which incorporates components into packaging systems that interact with food or the surrounding environment to prolong shelf life and food quality. It provides examples of active packaging systems that scavenge oxygen, ethylene, or emit ethanol. The goal is to enhance food preservation through techniques like oxygen removal, carbon dioxide absorption, and antimicrobial control. Trends include reducing food waste and using more sustainable active agents, while challenges include cost and technical limitations.
Low temperatures are used to preserve food by slowing microbial growth and chemical reactions. There are several methods of cold storage including common storage below 15°C, chilling storage just above freezing, and freezing storage which prevents microbial growth entirely. Freezing involves either quick freezing under -18°C within 30 minutes to form small ice crystals, or slow freezing over longer periods to form larger crystals. During freezing, ice crystals form which can damage cells, while chemical and enzymatic reactions are slowed. Frozen storage further slows these processes but can cause quality changes over long periods.
1. The document discusses edible coatings and films used in food applications to extend shelf life. It provides an introduction to enrobing materials like proteins, lipids, and polysaccharides used in coatings as well as coating technologies.
2. Specific examples of enrobing fruits and vegetables and meat/poultry are described. Coatings can act as barriers to moisture, gas, and oil movement helping to preserve quality. Application methods include dipping, spraying, and fluidized beds.
3. A case study examines the effect of batter consistency when enrobing chicken patties. Results found that a 1:1.2 ratio of Bengal gram to water produced patties with the best sensory and
This document provides information on the production of dried milk and milk products. It discusses the history of dried milk, the composition of milk, and details each step of the milk powder production process from receiving and selection of raw milk to packaging and storage of the finished powder. The key steps include evaporation to concentrate the milk, drying via spray drying, drum drying or freeze drying, and quality control testing to ensure proper composition and properties. The effects of processing on powder quality attributes like solubility, bulk density and shelf life are also covered.
Supercritical Fluid Extraction in Food AnalysisVarad Bende
Supercritical Fluid Extraction (SFE) has emerged as a promising technique of extraction in past few years in food domain. The presentation reviews the theoretical aspects, instrumentation, applications and some case studies.Supercritical Fluid Extraction (SFE) has emerged as a promising technique of extraction in past few years in food domain. The presentation reviews the theoretical aspects, instrumentation, applications and some case studies.
Different evaporators in food industeyketaki patil
Evaporation is a process used extensively in the food industry to remove water from liquids and reduce volumes. It works by heating a liquid to its boiling point to evaporate water. There are several types of evaporators that use different heating methods and liquid flow patterns. Multiple effect evaporators allow for more efficient evaporation by using steam from one effect to heat the next. Factors like viscosity, boiling point elevation, and fouling must be considered for proper evaporator design and operation. Common applications include concentrating fruit juices, coffee, milk and reducing waste volumes. Proper controls, hygienic design, and safety precautions are important for food evaporator systems.
The document discusses aseptic packaging, which involves commercially sterilizing products before filling them into pre-sterilized packages in a fully sterilized environment. This allows heat-sensitive foods to be packaged without additional sterilization. The process uses less energy and time than conventional retort canning but requires complex, expensive equipment. Multiple barrier materials are often layered to provide adequate protection at low cost while maintaining properties like oxygen barrier and flexibility. Maintaining sterile conditions and developing more recyclable packages remain challenges.
Plastic as a Packaging Material discusses the advantages and disadvantages of various plastic materials used for packaging. It describes common plastics like HDPE, LDPE, LLDPE, PP, PVC, nylon and polyester. The document outlines plastic processing methods like injection molding, blow molding and thermoforming. It also discusses plastic additives, defects, and their use in pharmaceutical packaging as containers, tubes, closures and blister packs.
Aseptic packaging involves sterilizing products and packaging materials under sterile conditions to prevent contamination and extend shelf life without refrigeration. It allows foods to be stored at ambient temperatures for months. The key aspects are pre-sterilizing the product using techniques like UHT and sterilizing packaging materials using methods like heat, chemicals, or radiation. Filled packages are then sealed quickly to maintain sterility. Common packaging types for aseptic storage include cartons, bags, bottles and cans. Aseptic packaging provides benefits like convenience, food safety, long shelf life and nutrient retention compared to canning.
This document discusses aseptic packaging, which involves packaging sterile products in sterile containers within a sterile environment. It is used for foods like dairy, fruits, vegetables, and soups to allow storage without refrigeration for over 6 months. The document categorizes different aseptic packaging methods and outlines the sterilization processes used to maintain sterility during filling. These include irradiation, heat treatment, and chemical treatments. It notes the benefits of aseptic packaging are extended shelf life without refrigeration or preservatives, but high production costs and maintaining air sterility can be challenges.
Microencapsulation methods can be categorized into physical or physico-chemical methods. Physical methods include pan coating, air suspension, spray drying, and centrifugal extrusion which use mechanical means to apply encapsulating materials onto core particles. Physico-chemical methods use phase separation and polymerization reactions, such as coacervation, supercritical fluid extraction, and sol-gel encapsulation, to form encapsulating shells around active ingredients.
Extrusion, DIrect and indirect Extrusoin Hot and Cold extrusion, Application ...Muhammad Awais
This document provides an overview of the manufacturing process of extrusion. It discusses direct and indirect extrusion as well as hot and cold extrusion. Hot extrusion is performed at elevated temperatures to reduce work hardening and make the material easier to push through the die. Common applications of extrusion include automotive and construction parts. The document also compares the advantages and disadvantages of hot and cold extrusion such as their costs, shape complexity, and environmental impact.
This document discusses encapsulation in object-oriented programming. It defines encapsulation as binding processing functions to data within self-contained modules or classes. Encapsulation keeps data safe from outside interfaces and misuse by wrapping the data and code that operates on it into a single entity. Benefits include improved understandability, security, and easier application maintenance. The document provides an example program demonstrating encapsulation through a College class with private data members and public member functions. It concludes that encapsulation is an important OOP feature that bundles data and functions together while allowing interaction through defined interfaces only.
The document discusses hot melt extrusion technology for pharmaceutical applications. It provides an overview of extrusion systems and processes, including different types of extruders and their components. Hot melt extrusion is described as a beneficial processing technology for manipulating ingredients to create materials with unique properties. Key benefits of hot melt extrusion for pharmaceuticals include enhanced solubility, bioavailability and specific drug release characteristics of active pharmaceutical ingredients. Process parameters and considerations for optimizing hot melt extrusion are also reviewed.
This document discusses extruded snack foods and the extrusion process. It covers the different types of snack foods produced via extrusion, including first, second, and third generation snacks. It describes the extrusion process and how varying factors like moisture, temperature, fiber and lipid content can impact expansion during extrusion. Specific raw materials used like cereals, tubers and their properties are outlined. The roles of ingredients like fats and seasonings in finishing extruded snacks are also summarized.
Encapsulation involves making fields in a class private and providing access to them via public methods. This creates a protective barrier preventing random access from external code, and allows modification of internal implementation without breaking existing code. Encapsulation makes code more maintainable, flexible and extensible by hiding implementation details and controlling access to class fields and methods.
This document discusses extruded snack foods and the extrusion process. It describes two types of extrusion - low shear extrusion for ready-to-cook products like pasta and vermicelli, and high shear extrusion for ready-to-eat snacks. The high shear process uses higher temperatures and pressures to gelatinize starch, denature proteins, and sterilize the product. Diagrams and descriptions are provided for extrusion process flows and parameters for pasta, snacks, and analogues made from rice, soy, and other ingredients. Examples of single and twin screw extruders are shown.
The document presents information on microencapsulation including definitions, reasons for microencapsulation, release mechanisms, coating materials and their properties, manufacturing techniques such as air suspension coating and coacervation, and applications. Microencapsulation is described as applying a thin coating to small particles or droplets to form microcapsules or microspheres ranging from less than one micron to several hundred microns in size. Common techniques for manufacturing microencapsulates include physical methods like pan coating and spray drying as well as chemical processes like solvent evaporation and polymerization.
This chapter discusses various metal extrusion processes. It begins by defining extrusion as forcing a metal billet through a die to reduce its cross-section. Various types of extrusion processes are classified, including direct/indirect extrusion and hot/cold extrusion. Equipment for extrusion like presses and dies are also described. Examples of products made by extrusion and specific processes like tube extrusion are provided. The chapter aims to provide useful background on extrusion processes and their analysis.
This document discusses different types of extrusion processes including forward and backward extrusion as well as direct and indirect extrusion. It explains extrusion can be done hot or cold and describes horizontal and vertical hydraulic presses used for extrusion. Examples of materials that can be extruded include aluminum and uses of extruded parts are mentioned. The principles of extrusion and limitations are summarized.
The document discusses extrusion principles and components used in extruding thermoplastics into various products. It contains the following key points:
- Extrusion is a continuous process where thermoplastics are melted and shaped using a screw and die. Common products made via extrusion include films, pipes, sheets, fibers and filaments.
- The main components of an extruder are the hopper, barrel/screw, and die. The hopper feeds plastic granules into the barrel. The screw conveys the melted plastic to the die, which shapes the final product.
- Screw design depends on the material, with PVC screws having deeper channels to prevent thermal degradation, and PE/PP
The document discusses trends in meat consumption and production in the 21st century. Main factors influencing meat consumption include health, environment, animal welfare, and new food trends. New types of meat discussed include plant-based analogues, cultured meat grown in labs, and insects. Other trends involve using traditionally low-value cuts and meat side streams in new ways. Meat production will also focus on safety, producing higher quality and healthier products, and convenience. While global meat consumption will likely rise overall, tradition will compete with demands for organic, protein-rich, and convenient meat products.
This document provides an overview of high heat polymers for medical applications. It defines high heat polymers as polymers processed above 600°F and discusses their advantages over other polymers, including higher heat resistance and strength. The document summarizes key high heat polymers - PEEK, PPSU, PSU, PESU, PEI - outlining their properties, processing characteristics, medical uses, advantages, and limitations. It concludes that high heat polymers enable new demanding medical devices and engineers would benefit from understanding their options when selecting materials.
Protein is essential for our bodies' growth and repair. It is composed of amino acids, which can be essential or non-essential. Essential amino acids must be obtained through food as our bodies cannot produce them. Vegetarians and vegans need to consume a variety of plant and bean proteins to ensure they get all essential amino acids. The recommended daily protein intake is about 0.6 grams of protein per kilogram of body weight. Meat analogues provide an alternative protein source for those who do not eat meat and contain similar nutrients to meat.
DESIGN AND EVALUATION OF LIPOSOMAL ENCAPSULATED ACYCLOVIR GEL FOR TOPICA...K Mondal
The document discusses liposomal gel formulations containing the drug acyclovir. It begins with an introduction to liposomes and topical liposomal gels. It then discusses the objectives of studying acyclovir liposomal formulations using a response surface methodology. The document reviews literature on acyclovir, lipids like phosphatidylcholine and cholesterol, and the thin film hydration preparation method. It outlines the materials and methods used, including a factorial design of experiments. The results and discussion section presents characterization of the formulations and evaluation of drug entrapment, release, and skin permeation.
Here are the commonly used supercritical fluids (SCF) and their critical properties:
- Carbon dioxide (CO2): 31°C, 73.8 bar
- Ethane (C2H6): 32.2°C, 48.7 bar
- Propane (C3H8): 96.7°C, 42.5 bar
- Ammonia (NH3): 132.4°C, 112.8 bar
- Isopropanol ((CH3)2CHOH): 235°C, 48 bar
- Cyclohexane (C6H12): 280.3°C, 40.7 bar
- Benzene (C6H6
This is an intermediate conversion course for C++, suitable for second year computing students who may have learned Java or another language in first year.
Novel methods and materials in bioseparation 2015N Poorin
The document discusses novel methods in bioprocessing and downstream processing. It describes several new materials and techniques, including Mix&GoTM magnetic particles that can be easily coated to purify proteins without multiple coating steps. Environment-responsive matrices like PNIPAM nanofibrous membranes allow reversible protein adsorption and release. Novel fusion tags such as Fh8 and CotB1 provide calcium-dependent or silica-binding affinity purification of target proteins under mild conditions.
The document discusses the process of extrusion where a billet is forced through a die to produce parts with constant cross-sections. There are three main types of extrusion processes - direct, indirect, and hydrostatic. Direct extrusion involves a ram forcing the billet through the die, indirect uses a moving die, and hydrostatic uses fluid pressure. Extrusion can be performed hot or cold, with hot extrusion reducing required forces but cold extrusion increasing strength. Process variables like temperature, speed, and lubrication affect extrusion pressure. Potential defects include surface cracking, pipe formation, and internal cracking.
This document discusses food dehydration and drying. It begins by introducing dehydration as a method of food preservation that removes moisture from food to inhibit bacterial growth. It then discusses the basics of the dehydration process using heat, dry air, and air movement. Next, it covers fundamental processes of heat and mass transfer during drying. Several methods of food drying are presented including open sun drying, dehydrators, and freeze-drying. Packaging methods for dehydrated foods like vacuum packaging and modified atmosphere packaging are also outlined. The document concludes by looking at effects of drying on food quality and future trends in dehydrated food packaging and production.
Active packaging involves packaging materials that interact with the food or the internal environment of the package to extend shelf life or enhance safety while maintaining quality. Some common types of active packaging systems include oxygen scavengers, carbon dioxide emitters/absorbers, moisture absorbers, ethylene absorbers, and antimicrobial films. Oxygen scavengers help remove oxygen from packages to prevent spoilage. Ethylene absorbers help remove the plant hormone ethylene from packages to slow ripening and senescence of produce. Antimicrobial films release antimicrobial compounds to inhibit microbial growth. The effectiveness of active packaging systems depends on factors like the type of food and microbes, environmental conditions, and properties of the packaging material.
This presentation provides an overview of microencapsulation. Microencapsulation is a process that coats solid or liquid active ingredients with thin polymeric films to form microcapsules. It has various applications including controlled drug release, separation of incompatible ingredients, and masking of unpleasant tastes or smells. The key components are the core material and coating material. Common techniques include air suspension, centrifugal extrusion, pan coating, spray drying, and solvent evaporation. Microencapsulation has many uses in pharmaceuticals, food, textiles, and other industries.
Food Processing and preservation 4- Extrusion.pdfPeterJofilisi
The document discusses extrusion, a food processing technique that pushes mixed ingredients through a die to form and shape materials. Key points:
- Extrusion is used to process foods like snacks, cereals, pasta. It combines operations like mixing, cooking, and shaping.
- Advantages include versatility, lower costs, high throughput, and environmental friendliness. Disadvantages include potential vitamin/flavor losses and higher initial costs.
- The extrusion system includes a feed bin, preconditioner, extruder, die, and cutting knife. Extruders have feeding, compression, and metering sections. Parameters include high temperature, pressure, and shear forces over short residence times.
This document discusses minimal processing of fruits and vegetables. It defines minimal processing as techniques that preserve foods while retaining nutritional quality and sensory characteristics by reducing reliance on heat. The purposes of minimal processing are to keep produce fresh without losing nutrients and ensure sufficient shelf life for distribution. Key factors discussed include gentle peeling and cutting, cleaning, packaging in modified atmospheres, inhibiting browning, using biocontrol agents, and cold storage. The goal is to extend shelf life to 4-7 days or up to 21 days through light processing methods that impact quality and safety minimally.
Pellets are small spherical or semi-spherical agglomerates of drug and excipients that offer flexibility in dosage form design. They can be immediate or extended release and allow incompatible drugs to be delivered to different sites in the GI tract. Pellets are produced through various methods like extrusion-spheronization, spray drying, cryopelletization, and coating can provide properties like taste masking, extended release. Characterization of pellets involves tests of particle size, shape, surface morphology and drug release.
The document discusses extrusion technology, which uses a screw-driven extruder to mix, cook, and form raw ingredients into a final product. It describes how extrusion is used in food processing to produce snacks, cereals, pasta, pet food and more. The key components of an extruder including the pre-conditioning, feeding, screw, barrel, die and cutting systems are explained. Process parameters like temperature, pressure and screw speed are discussed in relation to their impact on product properties. Single-screw and twin-screw extruder designs are also compared.
Heat application has many benefit for eating quality and sensory properties of many food products. Therefore, this chapter discusses much high-temperature processing such as blanching, pasteurization, sterilization, extrusion, evaporation, dehydration, distillation and rehydration.
Edible films and coatings in food packaging by smridhiSmridhi Masih
Edible films and coatings can extend the shelf life of foods by acting as a barrier to moisture, gases, and pathogens. They are made from biodegradable polymers often of plant or animal origin. Edible coatings are applied directly to foods through methods like dipping or spraying, while films are produced separately and then applied. Edible packaging has advantages like reducing waste and improving nutrition, but is currently more expensive than synthetic packaging. New developments include fully edible containers and flavor-infused wraps.
This document discusses edible films and coatings made from plant-based proteins. It describes how these coatings can control the internal gas composition of produce to help preserve quality. Key points include how gas permeability and diffusivity properties are measured, and how selecting coatings based on these properties can prevent issues like anaerobic fermentation. Various plant proteins like zein, soy, wheat gluten and cottonseed are examined for their film formation processes and functional properties. The document stresses combining components can improve mechanical and barrier properties of these biodegradable films.
Processes without temperature increment such as fermentation, irradiation, hydrostatic pressure, and ultrasonic process.
Processing methods for raw material preparation such as cleaning, sorting, grading, and peeling.
other preliminary processing methods such as size reduction, mixing, shaping, separation methods and enzyme technology
This document discusses several special packaging techniques including vacuum packaging, gas packaging, and aseptic packaging. Vacuum packaging removes air from packages to extend shelf life and optimize storage space. Gas packaging alters the gas composition inside packages to preserve quality of perishable goods like produce, meat and dairy. Aseptic packaging sterilizes packaging materials and products to allow storage without refrigeration or preservatives. These techniques help maintain freshness, quality and extend shelf life of various products.
1. The document discusses the production of fish meal, which is a concentrated feed obtained by milling and drying fish flesh that is high in protein and minerals.
2. Key steps in the production process include heating fish to coagulate proteins, pressing to separate solids from liquids, drying the solids, and grinding into a powder.
3. Pelagic fish like sardines, mackerel, and anchovies are commonly used as raw materials for fish meal production due to their high protein content and availability.
This document provides an overview of extrusion cooking. It begins with a timeline of important developments in extrusion technology starting in 1797. It then defines extrusion cooking as a high temperature short-time process that inactivates enzymes and microbes. The working principle involves using high shear, pressure and temperature to plasticize ingredients as they pass through an extruder barrel and die. Extruders are classified by operating method (hot or cold) and construction (single or twin screw). The key components of an extruder are also outlined. The document discusses various physico-chemical changes that occur during extrusion like changes to proteins, carbohydrates and dietary fiber. Finally, applications of extrusion in food industries and its
Conventional food processing techniques Uma Bansal
its a presentation based on conventional food processing techniques and it contains drying methods also along with freeze drying and concentration and evaporation.
B.Sc. Biotech Biochem II BM Unit-4.3 PreservationRai University
The document discusses various techniques for preserving industrially important microorganisms, which is important given the time and costs involved in isolating suitable organisms. Repeated sub-culturing risks mutations and contamination over time. Preservation techniques instead place microbes in a suspended animation state. Methods include storage at reduced temperatures on agar slopes or in glycerol stocks; under liquid nitrogen; or in dehydrated form through lyophilization or on dried soil. Lyophilization is convenient but revitalization takes time, while liquid nitrogen ensures long-term viability but requires regular replenishment. Proper preservation maintains viability and desirable traits without genetic changes.
Microencapsulation is a process where tiny particles or droplets are surrounded by a polymeric material to form capsules. There are several techniques for microencapsulation including spray drying, spray chilling, fluidized bed coating, and lyophilization. The major steps common to many encapsulation techniques are preparation of a dispersion, homogenization, and drying or freeze-drying. Microencapsulation can protect sensitive substances, mask flavors, obtain controlled release, and avoid gastric irritation. Two case studies on microencapsulating banana passion fruit pulp and annatto seed extract are summarized to demonstrate applications of the technique.
This document provides an overview of pilot plant scale manufacturing of oral solid dosage forms like tablets and capsules. It discusses various unit operations involved like material handling, blending, granulation, drying, size reduction, compression, coating, and capsule filling. It explains that the purpose of a pharmaceutical pilot plant is to transform a lab-scale formula into a viable product by developing reliable manufacturing procedures. Key steps like blending, granulation, drying, milling and compression are described along with the equipment used in each step and important process parameters. Capsule manufacturing processes like dipping, drying, trimming and filling are also summarized.
The document discusses various packaging materials and methods used in the bakery industry, including flexible packaging, cardboard boxes, pouches, and shrink wrapping. It describes how different packaging helps extend shelf life, prevent damage, and acts as advertisement for bakery products like biscuits and bread. The document also covers new packaging techniques such as modified atmosphere packaging, vacuum packaging, gas flushing, and active packaging that are being used to further improve shelf life of bakery goods.
Similar to Applications of extrusion in encapsulation technology (20)
2. Extrusion technology: introduction
• Operation of shaping a dough like material
by forcing it through a restriction/die.
• Widely used in FPI.
• In food extrusion, the food material is
forced to flow under one/more varieties of
conditions of mixing, heating & shear
through a die designed to form/puff the
dry ingredients.
• A food extruder is a device used to cook,
form, mix, texturize, shape & restructure
the food ingredients.
3. Types of food extrusion process
Cold Extrusion Hot Extrusion
• process at room temperature/ slightly
elevated temperature.
•No thermal energy addition.
•Specific shape products (pasta, pastry
dough, candy pieces, meat products).
•Low pressure extrusion is used to
produce,eg. liquorice , fish pastes,
surimi and pet foods.
•No oxidation takes place.
• Good mechanical properties
(temp. are below the re-
crystallization temp.)
•Above 100*C.
•Also called extrusion cooking.
•Thermal energy addition.
•Widely used to produce a
range of products(variety of
low density, expanded snack
foods and RTE puffed cereals
•HTST process (microbial
contamination and inactivates
enzymes)
5. Encapsulation
Defined as a process to entrap active agents within a carrier material (wall
material)
A useful tool to improve delivery of bioactive molecules and living cells into
foods
A technology in which the bioactive components are completely enveloped ,
covered and protected by a physical barrier
A technology of packaging solids liquds or gaseous materials in small capsules
that release their contents at controlled rates over
Produced particles usually have diameters of a few nm to a few mm
Encapsulation technology is now well developed and accepted within the
pharmaceutical, chemical, cosmetic, foods and printing industries. In food
products, fats and oils, aroma compounds and oleoresins, vitamins, minerals,
colorants, and enzymes have been encapsulated
6. The substance that is encapsulated may be called the core material, the
active agent, fill, internal phase, or payload phase
The substance that is encapsulating may be called the coating,
membrane, shell, carrier material, wall material, capsule, external phase,
or matrix.
7. Two main types of encapsulates
The reservoir type: • has a shell around the active agent. • This type is
also called capsule, single-core, mono-core or core-shell type
The matrix type • The active agent is much more dispersed over the
carrier material; it can be in the form of relatively small droplets or more
homogenously distributed over the encapsulate. • Active agents in the
matrix type of encapsulates are in general also present at the surface
(unless they have an additional coating)
8. The main purposes of encapsulation
stabilize an active
ingredient
control its release
rate
and convert a
liquid formulation
into a solid which
is easier to handle
8
9. Protective shell specifications
maximal protection against
environmental conditions, during
processing or storage under various
conditions
not to react with the encapsulated
material
have good rheological
characteristics at high
concentration if it is needed
have easy work ability during the
encapsulation
9
10. Materials used for encapsulation
Polysaccharides
• Starch and their derivates – amylose, amylopectin, dextrins, maltodextrins, polydextrose,
syrups and cellulose and their derivatives
Plant extracts
• gum Arabic, galactomannans, pectins and soluble soybean polysaccharides
Marine extracts
• carageenans and alginate
Proteins
• milk and whey proteins are caseins, gelatin and gluten.
Lipids
• fatty acids and fatty alcohols, waxes (beeswax, carnauba wax, candellia wax), glycerides and
phospholipids.
Microbial and animal polysaccharides
• dextran, chitosan, xanthan and gellan
10
11. The reasons why to employ an encapsulation
technology?
• provide barriers between sensitive bioactive materials and the environment
• mask bad tasting or smelling,
• stabilize food ingredients or increase their bioavailability
• provide improved stability in final products and during processing.
• less evaporation and degradation of volatile actives, such as aroma
• mask unpleasant feelings during eating, such as bitter taste and astringency of
polyphenols
• prevent reaction with other components in food products such as oxygen or water
• immobilize cells or enzymes in food processing applications, such as fermentation
process and metabolite reduction processes
• improve delivery of bioactive molecules (e.g. antioxidants, minerals, vitamins,
phytosterols, lutein, fatty acids, lycopene) and living cells (e.g. probiotics) into foods
• modification of physical characteristics of the original material for (a) allow easier
handling, (b) to help separate the components of the mixture that would otherwise react
with one another, (c) to provide an adequate concentration and uniform dispersion of an
active agent
12. Extrusion in encapsulation
• exclusively for the encapsulation of volatile and unstable flavors in glassy
carbohydrate matrices
• this process has the very long shelf life imparted to normally oxidation-prone flavor
compounds, such as citrus oils, because atmosphere gases diffuse very slowly through
the hydrophilic glassy matrix, thus providing an almost impermeable barrier against
oxygen.
• Carbohydrate matrices in the glassy states have very good barrier properties and
extrusion is a convenient process enabling the encapsulation of flavors in such matrices
• allows the encapsulation of heat-sensitive material, such as Lactobacillus acidophilus,
which cannot be achieved in a typical carbohydrate matrix because of the much higher
processing temperatures typically used.
• The very low water content in the extruding mass prevents the degradation of the
enzyme even at high temperatures for short periods of time
13. Equipment
In the feed zone, a low pressure is generated to homogenize the feeding.
In the subsequent zone(s), a gradual increase in pressure is achieved via the screw
design to melt, further homogenize, and compress the extrude.
In the final part of the barrel, a constant screw design helps to maintain a continuous
high pressure to ensure a uniform delivery rate of molten material out of the extruder.
The barrel is also divided into sections to allow for section-controlled variation in
temperature.
Addition of the active ingredient might be in the mixing/dispersing zone of the extruder
at about halfway to minimizes the residence time of the active ingredients
At the end of the barrel, a “pre die” and “die head” determine the shape of the final
product (e.g., sheets, ropes or threads). It can be equipped with a chopper/cutter to
obtain granular extrudates.
14. Extrusion
advantages
•very long shelf life
•Resistance to oxidation
• for heat sensitive materials(bacteria & enzymes)
disadvantages
•Cost in use
•Increase in carbohydrate in food
•Large particles (500-1000 μm)
•Limited range of shell material
14
15. Flavor encapsulation
• Encapsulation of flavors consists in protecting a flavoring agent or a
mixture of molecules with a dedicated envelope. Encapsulation can
limit the degradation or loss of flavor during the various product
processes and storage. The envelope can also provide functional
properties, such as a controlled release of aromatic molecules in a
given environment like water (if flavored tea), mouth (solid food:
candy, toothpaste
16. The encapsulation of flavors via twin screw
melt extrusion
• the remarkable properties of distributive and dispersive mixing of the
twin screw extruder are used to encapsulate flavors continuously.
• The matrix powder is first metered into the extruder and then
conveyed and mixed by the screws. By use of viscous dissipation and
controlled heating, the powder is melted and transformed into a
viscous dough. Aromatics, usually in liquid form, are then accurately
introduced into a barrel module during the process: the screw
configuration is adjusted to disperse the small droplets of liquid
flavors into the molten matrix and distribute them regularly throughout
the mass. Temperature and screw shear should be controlled to secure
the new homogeneous mixture at a specific and stable viscosity and
avoid aggregation of the small droplets
17. Applications of encapsulated flavors
• Extruded encapsulated flavors are used as ingredients in the food industry
for applications such as rapid preparations for desserts, cakes and biscuits,
tea bags, loose tea, coffee, instant drinks and confectionery.
• The advantages of twin-screw extrusion for encapsulating flavours
• Continuous and precise processing with reduced manufacturing costs
without producing effluents
• A secured and easily installed compact processing unit
• A wide range of flavors and combinations of matrices
• Excellent dispersion in the protective matrix
• Ability to control the flavors dispersion parameters
• Highly-efficient protection, enabling long storage and shelf life (2 to 3
years
18. very long shelf life
a few months for
unencapsulated citrus
oils
1 year for spray dried
flavors
5 years for extruded
flavor oils
18
19. Fish oil encapsulation
• Fish oil can be encapsulated into a formable mixture by using an
extruder with one or more screws in a continuous process .the
extrusion process is done at a relatively low temperature (below
30°c)and low pressures (500 – 5,000 K pa)
• This can be achieved by using relatively high amounts of plasticizer .
First,emulsions using proteins ,gum or modified matrix (composed of
malto-dextrin) by melt extrusion to enhance the storage stability.
20. Extrusion of probiotics
Extrusion is the oldest and most common methods widely used to
form microcapsules of hydrocolloid gel matrices due to its ease,
simplicity, low cost and gentle condition , ensuring high level of
entrapped probiotics.
The mixture of hydrocolloid solution (such as alginate and
carrageenan) and the suspension of probiotic cultures is extruded
through a syringe needle as droplets into a hardening solution such
as calcium chloride.
The size and shape of the beads were influenced by many
factors as the needle diameter, distance between needle and
hardening solution as well as the surface tension of the hardening
solution.
.
21. • This method produced the beads size of 2-5 mm ,
affecting to sensory characteristics of the applied food
products.
• Nevertheless, the microencapsulated probiotics were
well protected in the beads against the harmful condition
of simulated gastric and intestinal juices as well as in
food products
22. Centrifugal extrusion
Centrifugal extrusion is another encapsulated
technique that has been investigated and is currently used
by some vitamin manufacturers for the encapsulation of
vitamin A.
The device used in this encapsulation technique
consists of a concentric feed tube through which coating
material and core material are pumped separately to the
many nozzles mounted on the other surface of the device.
Core material flows through the center of the tube; coating
material flows through the other tube.
23. The entire device is attached to a rotating shaft such that
the head rotates around its vertical axis. As the head rotates, the
core material and coating material are co-extruded through the
concentric orifices of the nozzles as a fluid rod of core sheathed
in coating material.
Centrifugal force impels the rod outward, causing it to
break into tiny particles. By the action of surface tension, the
coating material envelops the core material, thus accomplishing
encapsulation. The capsules are collected on a moving bed of
fine-grained starch, which cushions their impact and absorbs
unwanted coating moisture. Particles produced by this method
have diameters ranging from 150 to 2000 µm