Improved food encapsulation unit

Capsules were obtained in an improved device by spraying. The principle of operation of a centrifugal nozzle is based on the rotation of the liquid supplied to it. The flow of liquid in the nozzle depends on the action of the angular momentum of the liquid particles relative to the nozzle, which occurs when the liquid rotates. Sodium alginate was chosen as the encapsulating material. Alginate is used in the food industry, to produce concentrates of dry beverages, or in the pharmaceutical industry for the rapid preparation of liquid types of enterosorbents, or in various industries and medicine. A characteristic feature of soluble alginates is their ability to form viscous solutions, which is why they are widely used as effective thickeners in various industries. Alginates are also used as a source of dietary fiber in dietary products. During the experiment, a centrifugal nozzle d = 1.2×10 ^-3m was selected. To substantiate the capsule material, a solution of sodium alginate in concentrations of 0,5%, 0,8%, and 1% was obtained. When the viscosity of the gelling mixture depends on the concentration of the sodium alginate solution at different temperatures, the viscosity at a temperature of 40 °C varies slightly for the rotor speed, the most favorable temperature for using the solution is 40 °C. At a high speed of rotation of the gear pump 39,3 s^-1, 47,6 s^-1, the viscosity of the gel-forming mixture decreases, and the throughput of the nozzle with a diameter of 1,2 × 10 ^-3m increases. And a concentration of 1% sodium alginate was used as the material for encapsulation, the resulting capsule had an average diameter of 1,4×10 ^-3m.

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