The spray drying of food flavors

Research output: Contribution to journalArticlepeer-review

212 Scopus citations


Spray drying is the most commonly used technique for the production of dry flavorings. In spray drying, an aqueous infeed material (water, carrier, and flavor) is atomized into a stream of hot air. The atomized articles dry very rapidly, trapping volatile flavor constituents inside the droplets. The powder is recovered via cyclone collectors. Flavor retention is quite satisfactory if dryer operating parameters are properly chosen. Flavor retention is maximized by using a high infeed solids level, high viscosity infeed, optimum inlet (160-210°C) and high exit (>100°C) air temperatures, and high molecular weight flavor molecules. The shelf life of oxidizable flavor compounds is strongly influenced by the flavor carrier.

Original languageEnglish (US)
Pages (from-to)1289-1324
Number of pages36
JournalDrying Technology
Issue number6
StatePublished - Jun 1 2004


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