TY - JOUR
T1 - Prediction of Flavor Retention during Spray Drying
T2 - An Empirical Approach
AU - BANGS, W. E.
AU - Reineccius, Gary A
PY - 1990/11
Y1 - 1990/11
N2 - 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.
AB - 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.
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U2 - 10.1111/j.1365-2621.1990.tb03600.x
DO - 10.1111/j.1365-2621.1990.tb03600.x
M3 - Article
AN - SCOPUS:84985231757
SN - 0022-1147
VL - 55
SP - 1683
EP - 1685
JO - Journal of food science
JF - Journal of food science
IS - 6
ER -