Retention of Emulsified Flavor in a Single Droplet during Drying
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概要
- 論文の詳細を見る
The prevention of the loss of flavor compounds during spray drying is one of the most important engineering techniques to obtain high quality powdery food products. In the present study, a droplet drying technique was used to evaluate the mechanism of the loss of hydrophobic liquid flavors from a droplet containing flavor emulsions in an aqueous mixture solution of gum arabic and maltodextrin. The effects of type of flavor, air temperature, the initial concentration of carrier solids and the stability of the emulsion on the retention of different kinds of flavors were investigated. The retention of flavor was markedly dependent on the type of flavor and the stability of emulsion, and retention could be correlated well with emulsion stability. A simple mathematical model of the loss of emulsified flavor during drying was proposed, based on a breakdown hypothesis of the emulsion droplet.
- 社団法人 日本食品科学工学会の論文
- 2000-11-01
著者
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吉井 英文
鳥取大学大学院工学研究科 化学・生物応用工学専攻
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Linko P
Department Of Chemical Technology Helsinki University Of Technology
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Furuta Takeshi
Tottori University
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YOSHII Hidefumi
Department of Biotechnology, Tottori University
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FURUTA Takeshi
Department of Biotechnology, Tottori University
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LINKO Pekka
Department of Chemical Technology, Helsinki University of Technology
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LIU Xiang-Dong
Department of Biotechnology, Tottori University
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Liu Xiangdong
Department Of Biotechnology Tottori University
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Yoshii H
Tottori University
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Yoshii H
Tottori Univ. Tottori Jpn
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Yoshii H
Toyama National Coll. Technol. Toyama Jpn
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Yoshii Hidefumi
Department Of Biochemical Engineering Toyama National College Of Technology
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Furuta T
Tottori University
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Furuta Takeshi
Department Of Biotechnology Faculty Of Engineering Tottori University
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Linko Pekka
Department Of Chemical Technology Helsinki University Of Technology
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Yoshii Hidefumi
Department Of Applied Biological Science Kagawa University
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