Effects of type of atomization and processing temperatures on the physical properties and stability of spray-dried flavors

J. Finney, R. Buffo, G. A. Reineccius

Research output: Contribution to journalArticlepeer-review

112 Scopus citations

Abstract

Type of atomization (centrifugal wheel and spray nozzle) and processing temperatures (2 different sets of inlet and exit temperatures) of spray drying were investigated for their influence on the physical properties and oxidative stability of encapsulated orange oil in a modified starch matrix. The former determined particle size and surface oil, whereas the latter affected density (both absolute and bulk) and moisture content. Total oil retention did not depend on either parameter. Processing temperatures had an effect on shelf life as they influenced parameters that determine oxygen porosity of the matrix.

Original languageEnglish (US)
Pages (from-to)1108-1114
Number of pages7
JournalJournal of food science
Volume67
Issue number3
DOIs
StatePublished - Jan 1 2002

Keywords

  • Encapsulation
  • Flavors
  • Spray drying

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