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 language||English (US)|
|Number of pages||3|
|Journal||Journal of food science|
|State||Published - Nov 1990|