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Summary week 3

Summary of the content of week 3
Congratulations, you have just completed week 3!
The week started by introducing important raw materials for encapsulation. As these are often carbohydrates, different characteristics like amorphous and crystalline state, glass transition and plasticization were covered.
The most common carbohydrates for encapsulation are starches and maltodextrines. In this week you learned about emulsifying starches and cyclodextrin as well as about the main characteristics of maltodextrines. Now you now for instance how the DE value of a maltodextrine is linked to the viscosity of a solution.
In the following section, different processes for encapsulation were presented. Here you learned about encapsulation via extrusion, fluid bed drying and spray drying.
In the sessions on extrusion, you learned about the application of different extruder screw elements and extrusion flow induced structure transformation. This knowledge was than applied to food products such as pasta (cold extrusion), starch based snacks (cooking extrusion), meat analogues (high moisture protein melt extrusion) and ice cream (ultralow temperature extrusion).
In the sessions on fluid bed encapsulation the aero-/hydrodynamic principle (e.g. fluidization regimes, Geldart Classification), processing equipment for fluid bed encapsulation such as the Wurster coating process, as well as microstructure generation in fluidized bed were covered.
In the sessions on encapsulation via spray drying, you learned for instance about spray filament- and drop-breakup and structure changes /structure preservation during spray drying.
At the end of this week, videos on proteins and carbohydrates completed the raw materials for encapsulation from the beginning of the week.
As this week- and week 2- were on the topic of how to produce powders, week 4 will be on the properties of these powders. These include rehydration, storage behaviour and particle size distributions.
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Drying and Encapsulation of Food Ingredients in Powder Form

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