deletions | additions       diff --git a/sectionMicroencapsul.tex b/sectionMicroencapsul.tex  index 70a946e..ec04a3e 100644  --- a/sectionMicroencapsul.tex  +++ b/sectionMicroencapsul.tex 
...
\subsection{3.1 Microparticule preparation}  Currently, there are lot of techniques for the production of microparticles. The encapsulation techniques are divide in physical, (spray drying, spray chilling, spray cooling, fluid bed coating, extrusion, freeze drying and cocristalization), chemical (interfacial polymerisation) and physicochemical (simple and complex coacervation, ionotropic gelation and liposomes) methods. Before selection one them, industry should have taken into account, the following points: processing and storage conditions, type of microcapsule desired (size and shape), properties of the carrier material, triggers and mechanisms of release, cost and scale of production (Shahidi and Han, 1993; Nedovic et al., 2011; Martín et al., 2015). Spray drying, spray cooling, spray chilling, extrusion, emulsion, freezing drying, simple and complex coacervation, liposomes are the same techniques described for encapsulation of food ingredients.  Spray drying is one of the oldest of the encapsulation technique and commonly applied in the food industry that has great potential for being economical, flexible, using equipment that is readily available and produces morphologically homogeneous microparticles. In this technique, the drying involves the use of a solution in a hot air stream to evaporate the solvent, which in the case of applications in food is water, followed by separation of the dried particles (Gharsallaoui et al., 2007; Shewan and Stokes, 2013, Martín et al., 2015). The parameter selection such as types atomizers (single-fluid, high-pressure spray nozzle or spinning disc), concentration and viscosity of the feed and feed flow rate, can be used for control the particles size, which size ranging between 5 a 80 μm (Shahidi and Han, 1993; Gharsallaoui et al., 2007; Nazzaro et al., 2012; Shewan and Stokes, 2013). It is most widely used for encapsulation flavors, lipids, carotenoids and heat sensitive compounds due to the very short exposure of the particle to hot air (Gharsallaoui et al., 2007; Jones and McClements, 2010).  Other encapsulation technique similar spray drying are spray cooling and spray chilling that involving also the dispersion of encapsulating material in a liquid and sprayed coating material from a nozzle in a controlled environment, with produce of small droplets. The difference between these techniques and spray drying is the temperature drying of the wall material using cold air, which enables the solidification of the particle (Poshadri and Kuna, 2010; Shewan and Stokes, 2013; Martín et al., 2015). Lipids are commonly used as carrier material in these techniques for encapsulating hydrophilic ingredients, as well as water-soluble vitamins (referencia), enzymes (referencia), acidifiers (referencia), vitamins, enzymes, acidifiers,  and some flavors (referencia). flavors.  Extrusion technique is the most popular method for encapsulation probiotic bacteria, because particle production is simple, use relatively low temperature and does not need organic solvents. It involves preparation a hydrocolloid solution, adding food ingredient or probiotic, then the solution is dripped through a syringe needle or nozzle into a solution that promotes gelation. The size of particles is influenced by the diameter of the needle or nozzle, the flow rate and viscosity of the solution, and the properties of the gelling environment (Nazarro et al., 2012; Martíns et al., 2015).  Another commonly used technique is the emulsion. It is the food ingredient (discontinuous phase) is added in an oil (continuous phase), then, the mixture is homogenized to form two combination of emulsion: water/oil or oil/water and water/oil/water. Once the emulsion formed, this, then broken by adding CaCl2 to form the particles within the oil phase (Heindebach et al., 2012; Nazzaro et al., 2012). The particles are collected by centrifugation or filtration. The size of particles can be vary between 25 μm and 2 mm, due the speed agitation which controlled the size of the beads (Martíns et al., 2015).  Freeze drying method is the dehydration simple process based upon sublimation, where the whole dehydration process is completed under low temperature and low pressure. This technique has been used for encapsulation heat sensitive compounds, as well as nature aromas, water-soluble essences and probiotics. The major disadvantages of method are the long processing time and poor protection due high-porous wall.