期刊
DRYING TECHNOLOGY
卷 30, 期 10, 页码 1045-1050出版社
TAYLOR & FRANCIS INC
DOI: 10.1080/07373937.2012.683842
关键词
DVS; Flavor release; Ramping method; Spray drying
资金
- Grants-in-Aid for Scientific Research [23580171] Funding Source: KAKEN
The ramping method for humidity at constant temperature was used to evaluate the release of D-limonene from spray-dried powder using a handmade dynamic vapor sorption (DVS) instrument. The release fluxes of D-limonene from spray-dried powder at two different liquid feed temperatures, 40 and 80 degrees C, were used to evaluate the flavor release properties of spray-dried powder. The flavor fluxes for 40 degrees C of liquid feed temperature were faster than those for 80 degrees C over the whole humidity range.
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