Effect of electrohydrodynamic atomization conditions on morphometric characteristics and mechanical resistance of chia mucilage-alginate particles

Efecto de las condiciones de atomización electrohidrodinámica sobre las características morfométricas y la resistencia mecánica de las partículas de mucílago de chía y alginato Electrohydrodynamic atomization (EHDA) is a technique which produces monodispersed particles and can employ food grade biopolymers as wall materials, such as chia mucilage. The aim of this work was to study the changes on the morphometric characteristics (Feret, roundness) and mechanical resistance of chia mucilage-sodium alginate microparticles obtained at different process conditions (voltage: 11–14 kV; distance to collector 5.5–8.5 cm). The diameter of particles was ≤1 mm, being more deformed (roundness, RD < 0.61), with higher mechanical strength (MS: 7–7.5 N) and Weber numbers (9.9 x 10^{−5 –} 3.7 × 10⁻⁴) than those processed without voltage. A descriptive model relating We and process parameters was developed, being corroborated by Pearson analysis, and observing correlations larger than 0.8 between We with Feret and MS (0.817, 0.807), and Feret with MS and voltage (0.837, 0.826). These results confirmed the feasibility of applying EHDA to produce chia mucilage-sodium alginate particles with different morphologies and mechanical characteristics depending on process conditions.