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The Spray Drying of Food Flavors
Abstract
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 (160–210°C) and high exit (>100°C) air temperatures, and high molecular weight flavor molecules. The shelf life of oxidizable flavor compounds is strongly influenced by the flavor carrier.
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Citations
Cited by
Microencapsulation of avocado oil by spray drying using whey protein and maltodextrin
Bae, E. K., & Lee, S. J. (2008) · Journal of Microencapsulation · doi:10.1080/02652040802075682 · Cited by 538
Batista de Oliveira, T. T., Miranda dos Reis, I., Bastos de Souza, M., da Silva Bispo, E., Fonseca Maciel, L., Druzian, J. I., Lordelo Guimarães Tavares, P. P., de Oliveira Cerqueira, A., dos Santos Boa Morte, E., Abreu Glória, M. B., et al. (2021) · LWT · doi:10.1016/j.lwt.2021.111674 · Cited by 74
Maillard conjugates from spent brewer’s yeast by-product as an innovative encapsulating material
Marson, G. V., Saturno, R. P., Comunian, T. A., Consoli, L., Machado, M. T. D. C., & Hubinger, M. D. (2020) · Food Research International · doi:10.1016/j.foodres.2020.109365 · Cited by 48
Metadata
- Authors
- Reineccius, G. A.
- Venue
- Drying Technology
- Publisher
- Informa UK Limited
- Published
- 2004-06
- Volume
- 22
- Issue
- 6
- Pages
- 1289-1324
- ISSN
- 0737-3937 (ISSN-L)
- 1532-2300
- OpenAlex
- W2016480311
- Cited by
- 385
- References
- 0
- FWCI
- 7.17
- Type
- journal article
- Language
- en
- Open access
- closed
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