Food Structure


A newly developed technique for SEM sample preparation has been applied in the study of the effects of process parameters on the microstructure of gum arabic spray-dried microcapsules. The technique, that employs embedding in an apolar resin and partial polymerization makes it possible to simultaneously observe the inner and outer structure of microcapsules. Our results show how the core material is organized in the solid wall matrix, existence of one or more internal voids in the microcapsule, indentation and caps in the exterior of the microcapsules, and how these microstructural features are affected by solids concentration in the sprayed emulsion, and by feed and drying air temperature.

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