PREDICTION OF FLAVOR RETENTION DURING SPRAY DRYING - AN EMPIRICAL-APPROACH

被引：12

作者：

BANGS, WE ^{[1
]}

REINECCIUS, GA ^{[1
]}

机构：

[1] CAMPBELL SOUP CO, CAMDEN, NJ 08101 USA

来源：

JOURNAL OF FOOD SCIENCE | 1990年 / 55卷 / 06期

关键词：

D O I：

10.1111/j.1365-2621.1990.tb03600.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

A rapid, semi‐quantitative prediction model was developed for retention of volatile organic flavoring compounds during spray drying. Nonequilibrium vapor phase flux and effective (liquid phase) diffusion coefficients of lemon oil and/or butanol isomers (n‐, sec‐, tert‐) correlated with spray dryer retention. Prediction of retention of these compounds was dependent on the specific sample matrix and dryer. Copyright © 1990, Wiley Blackwell. All rights reserved

引用

页码：1683 / 1685

页数：3

共 13 条

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[2]

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[10]

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