INSTALLATION FOR CAPSULIATION OF PROBIOTICS

Encapsulation is a very relevant process today, as it allows you to protect the encapsulated material (probiotic) from environmental influences: moisture, heat, etc., thereby increasing the chances of squeezability. To select the optimal percentage of sodium alginate 0.5%, 0.8%, 1%. The experiments were carried out at temperatures of the gel-forming mixture from 20 to 50 ℃. A nozzle with an outlet hole d= 1,2×10^-3м was selected as the most optimal both in terms of performance and quality of the capsules obtained. When determining the viscosity in the Brookfield viscometer, the constant mode goes out after the rotor speed from 0,333 с^-1  до 0,833 с^-1. A suspension of a strain of propionic acid bacteria Propionibacterium freudenreichii was added to the resulting mixture. Eventually, rounded capsules containing the probiotic Propionibacterium freudenreichii were obtained, which can be used in further technological processes in the production of food products of therapeutic and preventive action or in the production of pharmacological preparations. The gellike raw material, when pressurized with a gear pump, experiences instantaneous elastic deformation and further, at a stress exceeding the yield strength, viscoplastic deformation. Under the influence of pressure and the deformations tested, the gellike raw material enters the nozzle, is sprayed, and then forms microcapsules.