Retention of Emulsified Flavor in a Single Droplet during Drying

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抄録

The prevention of the loss of flavor compounds during spray drying is one of the most important engineering techniques to obtain high quality powdery food products. In the present study, a droplet drying technique was used to evaluate the mechanism of the loss of hydrophobic liquid flavors from a droplet containing flavor emulsions in an aqueous mixture solution of gum arabic and maltodextrin. The effects of type of flavor, air temperature, the initial concentration of carrier solids and the stability of the emulsion on the retention of different kinds of flavors were investigated. The retention of flavor was markedly dependent on the type of flavor and the stability of emulsion, and retention could be correlated well with emulsion stability. A simple mathematical model of the loss of emulsified flavor during drying was proposed, based on a breakdown hypothesis of the emulsion droplet.<br>

収録刊行物

  • Food science and technology research

    Food science and technology research 6(4), 335-339, 2000-11-01

    公益社団法人 日本食品科学工学会

参考文献:  28件中 1-28件 を表示

被引用文献:  3件中 1-3件 を表示

各種コード

  • NII論文ID(NAID)
    10013009062
  • NII書誌ID(NCID)
    AA11320122
  • 本文言語コード
    ENG
  • 資料種別
    ART
  • ISSN
    13446606
  • データ提供元
    CJP書誌  CJP引用  J-STAGE 
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