Spray Drying of Double-Layer Emulsion Stabilised with an Orange Residue: Effect of Process Parameters and Collection Position

This study investigated the impact of spray-drying conditions, specifically inlet air tem- perature (Tin: 131–159 ◦C) and feed rate (FR: 4.9–8.4 g/min), on the microencapsulation of oil in a double-layer emulsion stabilised with orange residue flour (ORF) and soy protein. Powders were analysed separately from the drying chamber and the collector, focusing on yield, encapsulation efficiency, moisture, water activity (aw), oil oxidation, colour, and particle size. Chamber powders were more...