Optimization of encapsulation parameters for sodium alginate capsules: A study on the effect of temperature and gear pump rotation speed on capsule production and quality
Tashybayeva M. Kakimov A. Ibragimov N. Zhumadilova G. Muratbayev А. Jumazhanova M. Idyryshev B. Kapshakbayeva Z. Bepeyeva A.
July 2024John Wiley and Sons Inc
Journal of Food Process Engineering
2024#47Issue 7
This study designed and evaluated an encapsulator unit for producing biocomponent-containing capsules using sodium alginate. The encapsulators principle of operation involved maintaining the gel-forming mixture at a controlled temperature (20–50°C) and utilizing a gear pump to deliver the mixture to a nozzle for capsule formation. Increasing temperature and gear pump rotation speed reduced viscosity, affecting the capsule number, size, and stability. The optimal capsule size and quality were achieved with a sodium alginate concentration of 1%, yielding capsules with rounded shapes, uniform sizes, and soft yet resistant structures. The encapsulation process yielded varying numbers of capsules depending on the rotational speed of the gear pump and the temperature of the gel-forming mixture. Higher temperatures and rotation speeds generally resulted in increased capsule yields. This research advances encapsulation technology for delivering sensitive biomaterials like probiotics, aiding in process optimization. Practical applications: The encapsulator is designed for the production of capsules using structure-forming compounds and can be used in biotechnology, chemical, food and other industries. The encapsulator allows for the production of capsules with precise size and shell thickness, ensuring high quality.
encapsulation , gear pump , sodium alginate , spraying , viscosity
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Department of Technological Equipment and Mechanical Engineering, Shakarim University, Semey City, Kazakhstan
Toraighyrov University, Pavlodar, Kazakhstan
Department of Technological Equipment and Mechanical Engineering
Toraighyrov University
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