Design of Equipment for Probiotics Encapsulation
Aitbek Kakimov1, Aleksandr Mayorov2, Nadir Ibragimov3, Gulmira Zhumadilova4, Alibek Muratbayev5, Madina Jumazhanova6, Zhunus Soltanbekov7, Zhanibek Yessimbekov8
1Aitbek Kakimov, Shakarim State University, Semey City, Kazakhstan.
2Aleksandr Mayorov, Siberian Research Institute of Cheesemaking, Barnaul Russia.
3Nadir Ibragimov, Shakarim State University, Semey City, Kazakhstan.
4Gulmira Zhumadilova, Shakarim State University, Semey City, Kazakhstan.
5Alibek Muratbayev, Shakarim State University, Semey City, Kazakhstan.
6Madina Jumazhanova, Shakarim State University, Semey City, Kazakhstan.
7Zhunus Soltanbekov, Shakarim State University, Semey City, Kazakhstan.
8Zhanibek Yessimbekov, Shakarim State University, Semey City, Kazakhstan.
Manuscript received on 05 February 2019 | Revised Manuscript received on 13 February 2019 | Manuscript published on 28 February 2019 | PP: 468-471 | Volume-8 Issue-4, February 2019 | Retrieval Number: D2758028419/19©BEIESP
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© The Authors. Blue Eyes Intelligence Engineering and Sciences Publication (BEIESP). This is an open access article under the CC-BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/)
Abstract: This paper describes the construction and operating principle of the probiotics encapsulation equipment. The capsules were obtained by drop-by-drop method with different concentration of alginate (0.5, 1.0 and 1.5%) and gelatin. The viscosity of gelling liquids was measured at different temperatures. The most optimal option is the composition of capsules containing 1% alginate and 1% gelatin, the solution should be used at a temperature of 30-50 ° C. Capsules made from this composition have a rounded shape, equal size, soft texture, stable for physical impact.
Keyword: Encapsulation, Probiotic, Alginate, Capsule, Installation.
Scope of the Article: Low-power design