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ufak bir çeviri
şimdiden tesekkurler
The main goal of this study was to assess the influence of the microencapsulation on the oil chemical composition
and its oxidative stability. Factors such as microcapsule wall constituents and the addition of the antioxidant
butylhydroxytoluene (BHT) were investigated in order to establish the most appropriate conditions
to ensure no alteration of the extra-virgin olive oil chemical characteristics. The microencapsulation effectiveness
was determined in base of process yield and the microencapsulation efficiency. Highest encapsulation
yields were achieved when maltodextrin, carboxymethylcellulose (99.79±0.51%) and lecithin were
used as encapsulation agents and the ratio of oil-wall material was 1:1.5. Stability studies were achieved
by placing encapsulated oil and un-encapsulated oil in heated chambers at 30 °C during 4 months. Oxidative
stability and oil quality studies were periodically assessed. It was concluded that the presence of protein constituents
in the microcapsule wall material extended the shelf-life of the microencapsulated olive oil (proteinbased
model microencapsulated oil was unalterable for 9 to 11 months). For this later model, the addition of
antioxidant additives did not significantly increase the oil stability.
The main goal of this study was to assess the influence of the microencapsulation on the oil chemical composition
and its oxidative stability. Factors such as microcapsule wall constituents and the addition of the antioxidant
butylhydroxytoluene (BHT) were investigated in order to establish the most appropriate conditions
to ensure no alteration of the extra-virgin olive oil chemical characteristics. The microencapsulation effectiveness
was determined in base of process yield and the microencapsulation efficiency. Highest encapsulation
yields were achieved when maltodextrin, carboxymethylcellulose (99.79±0.51%) and lecithin were
used as encapsulation agents and the ratio of oil-wall material was 1:1.5. Stability studies were achieved
by placing encapsulated oil and un-encapsulated oil in heated chambers at 30 °C during 4 months. Oxidative
stability and oil quality studies were periodically assessed. It was concluded that the presence of protein constituents
in the microcapsule wall material extended the shelf-life of the microencapsulated olive oil (proteinbased
model microencapsulated oil was unalterable for 9 to 11 months). For this later model, the addition of
antioxidant additives did not significantly increase the oil stability.
Bu çalışmanın başlıca amacı mikroencapsulation'ın(anlamına bakıver) yağ kimyasal karışımı ve onun oksidatif katılığı üzerindeki etkisini değerlendirmektir.
ilk cümle tamam.
ilk cümle tamam.
- henrychinaski
(28.04.13 00:47:55)
"Ekstra-sızma zeytinyağının kimyasal özelliklerinde herhangi bir değişiklik olmamasını sağlayacak en uygun koşulları oluşturmak amacıyla, mikro-kapsül duvar bileşenleri ve anti-oksidan bütilhidroksitoluen (BHT) ilavesi gibi faktörler incelenmiştir."
ikinci çinko.
ikinci çinko.
- kitvidet (28.04.13 01:11:51)
microencapsulation verimliligi proses kazancina ve microencapsulation'un etkinligine gore kararlastirilmistir.
ucuncu de boyle.
ucuncu de boyle.
- bohr atom modeli
(28.04.13 01:58:18)
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