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Retention of volatiles in spray drying and freeze-drying.

Author(s) : TSENG K. S., BRENNAN J. G., LEWIS M. J.

Type of article: Article

Summary

During spray drying with inlet air temperature 170-190 °C, outlet air temperature 70-100 °C, and solids concentration in the feed 20-40% w/w, all three variables influenced retention of benzaldehyde, D-limonene and pentanol in maltodextrin (DE 11-14) as model volatile carrier. In parallel experiments in freeze-drying volatile retention was higher. The glass transition temperature of maltodextrin powder, conditioned to different water activities, measured by differential scanning calorimetry decreased in a near linear relationship as water activity increased in the range 0.11 to 0.87.

Details

  • Original title: Retention of volatiles in spray drying and freeze-drying.
  • Record ID : 2001-2261
  • Languages: English
  • Source: Food Aust. - vol. 52 - n. 10
  • Publication date: 2000/10
  • Document available for consultation in the library of the IIR headquarters only.

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