4991

4695

كارشناسي ارشد

علوم و صنايع غذايي

اصفهان:دانشگاه صنعتي اصفهان، دانشكده كشاورزي

1388

يازده، 88ص: مصور،جدول، نمودار

ص.ع. به:فارسي و انگليسي

محمد شاهدي، مهدي كديور

محمود شيخ زين الدين

11/11/88

علي نصير پور، امين الله معصومي

مهندسي كشاورزي

ID4695

به فارسي و انگليسي:قابل رويت در نسخه ديجيتال

Encapsulation of Nano Particle Garlic Powder Fatemeh Rouzbahani F rouzbahani@ag iut ac ir November 2 2009 Department of Food Science and Technology Isfahan University of Technology Isfahan 84156 83111 IranDegree M ScLanguage FarsiMohammad Shahedi shahedim@cc iut ac irMahdi Kadivar kadivar@cc iut ac irAbstract For centuries garlic Alliums sativum has been used as a food condiment as well as a product formedicinal purposes Epidemiologic studies show an inverse correlation between garlicconsumption and progression of cardiovascular diseases It is also useful for gastrointestinaldisorders Allicin which is responsible for garlic s pungent note is released when garlic cloves arecrushed and can protect the plant from the soil parasites and fungi Since a number of garlicconsumers dislike its smell attempts have been made to find a way to cover musk thisphenomenon in the garlic In this regard using nanotechnology that is defined as the technologythat has allowed for the control manipulation study and manufacture of structures and devices inthe nanometer size range may show promise Nanotechnology is the ability to work on a scale ofabout 1 100 nm In this study encapsulation of garlic nano particles as a core material in nano particles of corn starch was investigated Corn starch was used as the wall material and coatingwas performed by spray drying The time required which in turn is varieds according to the typeof mill milling intensity ball to powder ratio BPR milling temperature and the powder systemare among factors that may have effect on the performance of nano particle production Resultsindicated that the number of nano size particles 100 nm increased with milling time between20 40 h for corn starch and 40 60 h for garlic whereas as the ball milling time increased agglomeration of the particles became noticeable Nano powder of garlic and corn starch wassuccessfully prepared by the mechanical alloying process using planetary high energy ball mill Scanning Electron Microscopy SEM graphs showed the best time for the ball milling of starch isca 40 and for production of garlic nano particle is about 60 h Sensory evaluation of theencapsulated garlic nano powder also indicated that most of panelists were not able to detect itsnote in the yoghurt Keywords Nano particle Garlic Corn Starch Ball Milling Encapsulation SEM

محمد شاهدي، مهدي كديور

محمود شيخ زين الدين

علي نصير پور، امين الله معصومي