본 연구는 분무건조를 이용한 미세캡슐화 기술을 이용하여 유화압력 및 분무건조에 있어서 송풍 온도와 분무 속도를 최적화하는데 목표를 갖고 수행되었다. 분석지표로 유화액의 유화안정성과 flavor release를, 분무건조 분말의 total oil, surface oil, flavor release, 흡습성을 측정하고, SEM에 의해 분말의 형태를 관찰하였다. Wall system을 이용하여 piston-type homogenizer의 압력을 달리하여 실험한 결과 향기성분의 미세캡슐화를 위한 최적 유화압력은 20.7MPa이었다. 분무건조공정에 있어서 송풍 온도와 분무 속도를 독립변수로, total oil retention, surface oil content, flavor release를 종속변수로 반응 표면 분석법을 행한 결과 송풍 온도는 $170{circ}C$, 분무 속도는 15,000rpm이 우수한 공정 조건임을 예측 할 수 있었다.
This study was conducted to optimize the emulsion process and the spray drying process for the microencapsulation of flavor compounds. Using the wall system selected, emulsion process for microencapsulation was optimized on the change of the pressure of piston-type homogenizer. Emulsification pressure of 34.5 MPa was found to be the most suitable for preparing flavor emulsion. Effects of drying temperature and atomizer speed of the spray drier on total oil, surface oil, and flavor release of the flavor powder were investigated using response surface methodology. The optimum spray drying conditions for minimal surface oil and flavor release and maximum total oil were $170{circ}C$ inlet temperature and 15,000 rpm atomizer speed. The spray-dried powder processed with the highest drying temperature showed spherically-shaped particles with smooth surface.
