Optimization of inlet and exit temperatures in the spray-drying for producing microencapsulated mandarin essential oil

Abstract

The temperatures were optimized by response surface design for producing microencapsulated mandarin essential oil by spray-drying. An optimal point was determined at 200ºC inlet temperature and 80ºC exit temperature. With these parameters a product was achieved with 83.6% yield, 47.52 mm of average particle diameter and a high sensorial quality for its use in the preparation of instantaneous sodas.