Prediction of Flavor Retention during Spray Drying: An Empirical Approach

W. E. BANGS, Gary A Reineccius

Research output: Contribution to journalArticlepeer-review

12 Scopus citations

Abstract

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.

Original languageEnglish (US)
Pages (from-to)1683-1685
Number of pages3
JournalJournal of food science
Volume55
Issue number6
DOIs
StatePublished - Nov 1990

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