Present by Pitchvipa Prommas Advisor Dr. Apinan Soottitantawat Co-advisor Dr. Uracha Ruktanonchai...
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Transcript of Present by Pitchvipa Prommas Advisor Dr. Apinan Soottitantawat Co-advisor Dr. Uracha Ruktanonchai...
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- Present by Pitchvipa Prommas Advisor Dr. Apinan Soottitantawat Co-advisor Dr. Uracha Ruktanonchai Encapsulation of menthol in rice starch by spray drying 1
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- Contents Introduction Literature reviews Objectives Experimental Scopes of research 2
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- Introduction 3
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- 4 Cooling Powder
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- Menthol Ref. https://commons.wikimedia.org/wiki/File:Menthol_Reaktionen1.svg 5
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- 6 Talcum Magnesium Silicate or [Mg 3 Si 4 O 10 (OH) 2 ]
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- 7 Commercial cooling powder Talcum is toxic Menthol is high volatile
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- Rice starch Ref. http://library.uru.ac.th/webdb/images/charpa_rice_products.html Thailand has 20,194 tons of rice starch in each year 8
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- 9 Encapsulation core High temperature o2o2 Humidity
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- Encapsulation Fluidized Bed Coacervation Spray Drying Encapsulation 10
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- Encapsulation Coacervation Spray Drying Fluidized Bed 11 core wallcoating
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- Spray drying Low cost Text Encapsulation Simple method 12 Easy to scale up
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- Spray Dryer 13 Ohkawara type L-8 Heater Inlet air temp. (120-180 C) Atomizer (30,000 rpm) Cyclone Pump (25 ml/min) Drying chamber Powder Outlet air temp. (65-70C) Feed liquid 1. Atomization of liquid feed 2. Evaporation of water 3. Powder separation by cyclone
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- Experimental 14
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- Experimental Preparation of encapsulated menthol powder Analysis of menthol powder 15
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- 8000 rpm, 2 min 8000 rpm, 1 min -Inlet temp 120-180 C -Flow rate 25 and 35 ml/min -Atomizer speed 30000 rpm Preparation of encapsulated menthol powder Melted menthol Rice starch -Casein as surfactant -Maltodextrin -Distilled water
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- - Morphology by SEM JSM-6060 encapsulated powders 17 Analysis of menthol powder Ref. http://www.speciation.net/Database/Instruments/JEOL/JSM6060-;i19
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- encapsulated powders 18 Analysis of menthol powder -Menthol content by GC-2014 Retention (%) = R2 x 100 R1 R1 = initial menthol content in feed R2 = menthol content retained in the powder product
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- 19 encapsulated powders Analysis of menthol powder - Water content by vacuum dryer ADP-21 Water content W1-W2-[M1-M2] W1 = weight of encapsulated powder before drying W2 = weight of encapsulated powder after drying for 20 hr M1 = weight of menthol in encapsulated powder before drying M2 = weight of menthol in encapsulated powder after drying for 20 hr
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- 20 Expected results
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- Applying the encapsulation technique for cosmetic industry or pharmaceutical industry Applying the encapsulation technique for cosmetic industry or pharmaceutical industry Getting long lasting cooling powder 21
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- 22 Results
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- Improving retention by adding casein and maltodextrin Comparison with commercial powder 23 -Inlet temperature -Feed flow rate -Atomizer speed Spray drying parameter
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- 24 Effect of surfactant
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- 25 Retention (%) Emulsion size (m) control1.811.85 with casein 5%4.04.09 Menthol 20 wt % dry basis
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- 26 Menthol 20 wt % dry basis ControlWith casein 5%
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- Effect of maltodextrin content
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- Maltodextrin Content (%) Retention (%) Particle size (m) Water content (%) 013.5428.6 536.7445.5 1073.7546.2 2057.1484.1 Casein 5 wt%, Menthol 10 wt% dry basis
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- MD = 0% MD = 10% MD = 5% MD = 20% Casein 5 wt %, Menthol 10 wt % dry basis
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- 30 MD = 0%MD = 5%MD = 10%MD = 20% Casein 5 wt%, Menthol 10 wt % dry basis
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- Emulsion size distribution MD = 0% MD = 5% MD = 20% MD = 10%
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- 32
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- Effect of inlet temperature
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- Inlet temperature ( C) Retention (%) Particle size (m) Water content (%) 12063.1527.9 14054.4566.4 16048.2585.3 18048.8542.9 Casein 5 wt%, Menthol 10 wt%, Maltodextrin 10 wt%
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- 120 C 140 C160 C 180 C Casein 5 wt%, Menthol 10 wt%, Maltodextrin 10 wt%
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- 36 120 C 140 C160 C 180 C Casein 5 wt%, Menthol 10 wt%, Maltodextrin 10 wt%
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- 37
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- 38 Emulsion size distribution 120 C140 C 160 C180 C
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- Effect of feed flow rate
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- Feed flow rate (ml/min) Retention (%) Particle size (m) Water content (%) 2573.7546.2 3540.8428.5 Casein 5 wt%, Menthol 10 wt%, Maltodextrin 10 wt%
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- 41 Emulsion size distribution Flow 35 ml/min Flow 25 ml/min
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- Flow 35 ml/min Casein 5 wt%, Menthol 10 wt%, Maltodextrin 10 wt%
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- 43
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- 44 Effect of atomizer speed
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- 45 Atomizer speed(rpm) Retention (%) Particle size (m) Water content (%) 1000063.1527.9 3000073.7546.2 Casein 5 wt%, Menthol 10 wt%, Maltodextrin 10 wt%
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- 46 10000 rpm30000 rpm Casein 5 wt%, Menthol 10 wt%, Maltodextrin 10 wt%
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- 47 Emulsion size distribution 10000 rpm30000 rpm
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- 48
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- 49 Comparison between encapsulated powder and commercial powder
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- 50 Sample mg menthol/ g powder Powder size (m) Morphology Encapsulated powder 80.2 54 Commercial powder 6.0 66
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- Conclusion 51
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- 52 Conclusion Adding maltodextrin can get more retention. Spray drying parameter Lower inlet temperature Lower feed flow rate Higher atomizer speed
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- Thank You Q&A 53