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.
TY - 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 . .
