DEVELOPMENT OF A MICROENCAPSULATED HAM FLAVORING

Resumen

Aroma components are sensitive to light, oxygen, heat, and moisture. Sensory perception of food aromas can be changed as result of chemical interactions, oxidation or volatilization. The stability of aroma components can be improved by microencapsulation, which on the industrial scale is the most commonly conducted by spray drying. The air inlet temperature and feed flow rate of the spray drying were optimized to obtain a microencapsulated ham flavoring by means of a response surface factorial design, where an optimum was obtained with an air inlet temperature of 180 °C and a feed flow rate of 387 mL/h, with the use of gum arabic and maltodextrin (1:2 m/m) as encapsulating agents. According to the models 84.7% of yield was achieved; 5.94 % humidity; 0.3090 g/mL raw density, 0.4320 g/mL compacted density, 59 s rehydration and 13.04 g/100 g solids hygroscopicity. It was determined that the microencapsulated flavoring, produced with the optimized parameters, is of a high sensory quality. This research gave the information about the significant influence of the industrial flavor compositions on spray drying process done in industrial conditions and the properties of the obtained powders.