Document Type: Original Research Paper
Department of chemical engineering ,Quchan branch, islamic Azad University, Quchan, Iran.
Department of Chemical Engineering, Quchan branch, Islamic Azad University, Quchan, Iran
Microencapsulation is a process in which solid, liquid or gas components are covered with a septum.
The present study has focused on the effect of stirring to produce ferric saccharide capsules with
alginate coating applying the coacervation method so that we can obtain the best capsules for
fortification of hydrated and dehydrated food products. At first, three methods, including stirrer,
ultra-sonic and sonic bath were compared in order to select the best way of stirring. The experiment
results showed that turning was provided by the stirrer method resulted in capsulation with spherical
morphology and uniform distribution of surface. In this case the other factors such as the alginate
concentration and calcium salt concentration were investigated. After studying the various conditions,
it is suggested that the best Capsules were formed in alginate 3% at 500 rpm with concentration of
calcium chloride salt 1M. The resulted capsules by this method had a high efficiency and were more
stable in hydrated and dehydrated food ingredients network for a long time.