A kinetic study of the release of vanillin encapsulated in Carnauba wax microcapsules
Abstract
Thermal release of vanillin encapsulated in Carnauba wax microcapsules was studied by isothermal thermogravimetric analysis at 443, 453, 473, and 483 K. The thermal analysis data were analyzed kinetically and it was found that they can be satisfactorily described mathematically by the Avrami-Erofe'ev kinetic model A3. However, application of the isoconversional Friedman's method showed that the activation energy of the vanillin release changes significantly with the degree of conversion, implying that the release is not a single-step reaction but a complex kinetic process. Nonetheless, the activation energies throughout the process remain relatively low (below 40 kJ mol(-1)), meaning that the Carnauba wax as a carrier can easily release vanillin in food processing.
Keywords:
Kinetics / Encapsulation / Thermal release / Vanillin / Flavoring agentSource:
Journal of Food Engineering, 2012, 109, 3, 640-642Publisher:
- Elsevier Sci Ltd, Oxford
Funding / projects:
- Oxide-based environmentally-friendly porous materials for genotoxic substances removal (RS-MESTD-Basic Research (BR or ON)-172018)
DOI: 10.1016/j.jfoodeng.2011.11.022
ISSN: 0260-8774
WoS: 000300199000039
Scopus: 2-s2.0-83955161055
Institution/Community
Tehnološko-metalurški fakultetTY - JOUR AU - Stojaković, Đorđe AU - Bugarski, Branko AU - Rajić, Nevenka PY - 2012 UR - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/2224 AB - Thermal release of vanillin encapsulated in Carnauba wax microcapsules was studied by isothermal thermogravimetric analysis at 443, 453, 473, and 483 K. The thermal analysis data were analyzed kinetically and it was found that they can be satisfactorily described mathematically by the Avrami-Erofe'ev kinetic model A3. However, application of the isoconversional Friedman's method showed that the activation energy of the vanillin release changes significantly with the degree of conversion, implying that the release is not a single-step reaction but a complex kinetic process. Nonetheless, the activation energies throughout the process remain relatively low (below 40 kJ mol(-1)), meaning that the Carnauba wax as a carrier can easily release vanillin in food processing. PB - Elsevier Sci Ltd, Oxford T2 - Journal of Food Engineering T1 - A kinetic study of the release of vanillin encapsulated in Carnauba wax microcapsules EP - 642 IS - 3 SP - 640 VL - 109 DO - 10.1016/j.jfoodeng.2011.11.022 ER -
@article{ author = "Stojaković, Đorđe and Bugarski, Branko and Rajić, Nevenka", year = "2012", abstract = "Thermal release of vanillin encapsulated in Carnauba wax microcapsules was studied by isothermal thermogravimetric analysis at 443, 453, 473, and 483 K. The thermal analysis data were analyzed kinetically and it was found that they can be satisfactorily described mathematically by the Avrami-Erofe'ev kinetic model A3. However, application of the isoconversional Friedman's method showed that the activation energy of the vanillin release changes significantly with the degree of conversion, implying that the release is not a single-step reaction but a complex kinetic process. Nonetheless, the activation energies throughout the process remain relatively low (below 40 kJ mol(-1)), meaning that the Carnauba wax as a carrier can easily release vanillin in food processing.", publisher = "Elsevier Sci Ltd, Oxford", journal = "Journal of Food Engineering", title = "A kinetic study of the release of vanillin encapsulated in Carnauba wax microcapsules", pages = "642-640", number = "3", volume = "109", doi = "10.1016/j.jfoodeng.2011.11.022" }
Stojaković, Đ., Bugarski, B.,& Rajić, N.. (2012). A kinetic study of the release of vanillin encapsulated in Carnauba wax microcapsules. in Journal of Food Engineering Elsevier Sci Ltd, Oxford., 109(3), 640-642. https://doi.org/10.1016/j.jfoodeng.2011.11.022
Stojaković Đ, Bugarski B, Rajić N. A kinetic study of the release of vanillin encapsulated in Carnauba wax microcapsules. in Journal of Food Engineering. 2012;109(3):640-642. doi:10.1016/j.jfoodeng.2011.11.022 .
Stojaković, Đorđe, Bugarski, Branko, Rajić, Nevenka, "A kinetic study of the release of vanillin encapsulated in Carnauba wax microcapsules" in Journal of Food Engineering, 109, no. 3 (2012):640-642, https://doi.org/10.1016/j.jfoodeng.2011.11.022 . .