• Search Research Projects
  • Search Researchers
  • How to Use
  1. Back to previous page

Formation of Functional Powder with Kneading Method

Research Project

Project/Area Number 04556016
Research Category

Grant-in-Aid for Developmental Scientific Research (B)

Allocation TypeSingle-year Grants
Research Field 製造化学・食品
Research InstitutionToyama National College of Technology

Principal Investigator

YOSHII Hidefumi  Toyama National College of Technology, Dept.of Biochemical Engineering, Associate Professor, 物質工学科, 助教授 (60174885)

Co-Investigator(Kenkyū-buntansha) KOBAYASHI Takashi  Kurimoto Co.Ltd.Kneading Eng.General Maneger, 混練技術部, 部長
ASADA Minoru  Toyama National College of Technology, Dept.of Metal Engineering, Professor, 金属工学科, 教授 (50042825)
FURUTA Takeshi  Tottori University, Dept.of Biotechnology, Professor, 工学部, 教授 (10026164)
Project Period (FY) 1992 – 1993
Project Status Completed (Fiscal Year 1993)
Budget Amount *help
¥2,300,000 (Direct Cost: ¥2,300,000)
Fiscal Year 1993: ¥600,000 (Direct Cost: ¥600,000)
Fiscal Year 1992: ¥1,700,000 (Direct Cost: ¥1,700,000)
KeywordsCyclodextrin / Maltodextrin / Twin-screw Kneader / D-limonene / DHA
Research Abstract

To enhance the storge stability of essential oil such as d-limonene, a mixed powder of beta-cyclodextrin and maltodextrin was used to encapsulate the liquid flavor in apowder state. In this study, powdery encapsulation of d-limonene was done by direct kneading of d-limonene with the mixed powder at low water content, using a twin screw kneader. The retention of a d-limonene in the periodically sampled powder reached a maximum when the mass ratio of beta-cyclodextrin to maltodextrin in the mixed powder equaled unity and intial molar ratio of d-limonene to beta-cyclodextrin was larger than unity. From X-ray diffraction of the powder, it could be guessed that the maximum retention of d-limonene might come from adosorption of d-limonene upon maltodextrin. The equilibrium retention of d-limonene in the dry powder depended not only upon the mass ratio of beta-cyclodextrin to maltodextrin in the mixed powder, but upon the initial moisture content in the powder. The equilibrium retention could be estimated well by a simple calculation.

Report

(3 results)
  • 1993 Annual Research Report   Final Research Report Summary
  • 1992 Annual Research Report
  • Research Products

    (10 results)

All Other

All Publications (10 results)

  • [Publications] Furuta,T.: "Effect of Water and Ethanol on The Formation of Inclusion Complex for d-Limonene and Cyclodextrin Systems." Supuramolecular Chemistry. 1. 321-325 (1993)

    • Description
      「研究成果報告書概要(和文)」より
    • Related Report
      1993 Final Research Report Summary
  • [Publications] Furuta,T.: "Powdery Encapusulation of d-Limonene by Kneading with Mixed Powders of β-Cyclodxtrin and Maltodextrin at Low Water Content." Biosci.Biotech.Biochem.(in press).

    • Description
      「研究成果報告書概要(和文)」より
    • Related Report
      1993 Final Research Report Summary
  • [Publications] Furuta,T.: "Biochemical Engineering for 2001(Eds.Furusaki,S.,Endo,I.,and Matuno,R.)" Springer-Verlag(Tokyo), P.P762-764 (1992)

    • Description
      「研究成果報告書概要(和文)」より
    • Related Report
      1993 Final Research Report Summary
  • [Publications] Furuta, T.: "Effect of Water and Ethanol on The Formation of Inclusion Complex for d-Limonene and Cyclodextrin Systems." Supuramolecular Chemistry. 1. 321-325 (1993)

    • Description
      「研究成果報告書概要(欧文)」より
    • Related Report
      1993 Final Research Report Summary
  • [Publications] Furuta, T.: "Powdery Encapsulation of d-Limonene by Kneading with Mixed Powders of beta-Cyclodextrin and Maltodextrin at Low Water Content." Biosci.Biotech.Biochem.(in press). (1994)

    • Description
      「研究成果報告書概要(欧文)」より
    • Related Report
      1993 Final Research Report Summary
  • [Publications] Furuta,T.: "Effect of Water and Ethanol on The Formation of Inclusion Complex for d‐Limonene and Cyclodextrin Systems." Supuramolecular Chemistry. 1. 321-325 (1993)

    • Related Report
      1993 Annual Research Report
  • [Publications] Furuta,T.: "Powdery Encapusulation of d‐Limonene by Kneading with Mixed Powders of beta‐Cyclodxtrin and Maltodextrin at Low Water Content." Biosci.Biotech.Biochem.,. in press.

    • Related Report
      1993 Annual Research Report
  • [Publications] Euruta,T.: "Biochemical Engineering for 2001" Springer‐Verlag(Tokyo), pp、762-764 (1992)

    • Related Report
      1993 Annual Research Report
  • [Publications] T.Furuta: "Effect of Water and Ethanolon the Formation of Inclusion Complex for d-Limonenand Cyclodextrin System." Supramolecular Chemistry,. 1. (1993)

    • Related Report
      1992 Annual Research Report
  • [Publications] T.Furuta: "“Biochemical Engineering for 2001"(Eds.S.Furusaki,I.Endo,R.Matsuno)" Springer-Verlag(Tokyo), PP.762-764 (1992)

    • Related Report
      1992 Annual Research Report

URL: 

Published: 1992-04-01   Modified: 2016-04-21  

Information User Guide FAQ News Terms of Use Attribution of KAKENHI

Powered by NII kakenhi