The development of spray drying technology has been widely used for drying and preservation of food products. Though infant milk powder iron fortification is necessary for infants and children, iron fortification is accompanied by some limitations that reduce its quality and oxidation of Fe2+ into Fe3+, causing sensory problems and even a decrease in iron absorption, which does not meet the normal requirements of infant and child body development. To overcome this adverse effect and to improve the bioavailability of iron, a spray drying method was used to simulate the milk powder production process by codrying a mixture of ascorbic acid and ferrous sulfate, where ascorbic acid was uniformly coated on the outer layer of ferrous sulfate. It was demonstrated that ascorbic acid had a very obvious inhibitory effect on the oxidation of ferrous iron and could maintain the stability of ferrous iron in solid and solution for a long time, thus improving the bioavailability of iron.

中文翻译：

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Fe2+ 在喷雾干燥乳糖中的微胶囊化以提高生物利用度

喷雾干燥技术的发展已广泛应用于食品的干燥和保鲜。虽然婴幼儿奶粉铁强化是婴幼儿所必需的，但铁强化伴随着一些局限性，即降低其质量，使Fe2+氧化成Fe3+，引起感官问题，甚至铁吸收下降，不符合正常人的要求。婴幼儿身体发育。为了克服这种不利影响，提高铁的生物利用度，采用喷雾干燥法模拟奶粉生产过程，将抗坏血酸和硫酸亚铁的混合物共干燥，将抗坏血酸均匀包覆在硫酸亚铁的外层。 .