Korean Journal of Food Science and Technology (한국식품과학회지)
- Volume 32 Issue 3
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- Pages.646-653
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- 2000
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- 0367-6293(pISSN)
Optimization of Fish Oil Microencapsulation by Response Surface Methodology and Its Storage Stability
반응표면분석법에 의한 정제어유 미세캡슐화 공정의 최적화 및 미세캡슐 저장안정성 분석
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Chang, Pahn-Shick
(Department of Food Science and Technology, Seoul National University of Technology) ;
- Ha, Jae-Seok (Department of Food Science and Technology, Seoul National University of Technology)
- Published : 2000.06.30
Abstract
Using agar and waxy com starch as the wall material, we could encapsulate the purified fish oil. Firstly, we have developed a simple and sensitive method for the quantitative analysis of the microencapsulation yield using 5% cupric acetate pyridine solution. Then, the optimum conditions such as the ratio of [core material] to [wall material]