期刊
DRYING TECHNOLOGY
卷 22, 期 6, 页码 1289-1324出版社
TAYLOR & FRANCIS INC
DOI: 10.1081/DRT-120038731
关键词
-
Spray drying is the most commonly used technique for the production of dry flavorings. In spray drying, an aqueous infeed material (water, carrier, and flavor) is atomized into a stream of hot air. The atomized articles dry very rapidly, trapping volatile flavor constituents inside the droplets. The powder is recovered via cyclone collectors. Flavor retention is quite satisfactory if dryer operating parameters are properly chosen. Flavor retention is maximized by using a high infeed solids level, high viscosity infeed, optimum inlet (160-210degreesC) and high exit (>100degreesC) air temperatures, and high molecular weight flavor molecules. The shelf life of oxidizable flavor compounds is strongly influenced by the flavor carrier.
作者
我是这篇论文的作者
点击您的名字以认领此论文并将其添加到您的个人资料中。
推荐
暂无数据