EFFECT OF TIME IN THE EMULSIFICATION STEP ON THE YIELD AND QUALITY OF UREA-FORMALDEHYDE ROSE OIL MICROCAPSULES OBTAINED BY INTERFACIAL IN SITU POLYMERIZATION METHOD

Abstract

There are several parameters in the operating conditions that play a key role in the microencapsulation process by in situ polymerization. These parameters are stirring speed of the reaction mixture, temperature, time, type and concentration of emulsifier, molar ratios between components, pH, ionic strength, etc. All the mentioned characteristics determine the quality of the obtained microcapsules, which would direct us to the selection of optimal conditions for obtaining the target product. Since the emulsification step is one of the most important in the process, the present work examines the influence of the time (duration) of this step on the efficiency of microencapsulation process of rose oil and specifically on the yield, encapsulation efficiency, E% core, the size of the microcapsules obtained, the efficiency of the resin and the encapsulation factor. In this way, more complete clarity could be given on the influence of this parameter in the conditions, thus contributing to the optimization of the process in the large-scale preparation of microcapsules, particularly with rose oil.