The Spray Drying of Food Flavors

References

• Brenner , J. , Henderson , G.H. and Bergentsen , R.W. Process of Encapsulating an Oil and Product Produced Thereby . US 3,971,852 . 1976 .
   Google Scholar
• Kenyon , M. and Anderson , R.J. 1988 . “ Maltodextrins and low-dextrose equivalent-equivalence corn syrups: production and technology for the flavor industry ” . In Flavor Encapsulation Edited by: Risch , S.J. and Reineccius , G.A. 7 – 11 . Washington, D.C. : Amer. Chem. Soc. .
   Google Scholar
• Kenyon , M.M. 1995 . “ Modified starch, maltodextrin, and corn syrup solids as wall materials for food encapsulation ” . In Encapsulation and Controlled Release of Food Ingredients Edited by: Risch , S.J. and Reineccius , G.A. 42 – 50 . Washington, D.C. : Amer. Chem. Soc. .
   Google Scholar
• Anandaraman , S. and Reineccius , G.A. 1986 . Stability of encapsulated orange peel oil . Food Technol. , 40 ( 11 ) : 88 – 93 .
   Google Scholar
• Furda , I. and Malizia , P.D. Method of Mixing Flavors and Fixed Composition Comprising Derivatized Synthetic Polysaccharides . US 3,973,049 . 1976 .
   Google Scholar
• Marotta , N.G. , Boettger , R.M. , Nappen , D.H. and Szymanski , C.D. Method of Encapsulating Water-Insoluble Substances and Products Thereof . US 3,455,838 . 1969 .
   Google Scholar
• King , W. , Trubiano , P. and Perry , P. 1976 . Modified starch encapsulating agents offer superior emulsification . Food Prod. Develop. , 10 ( 10 ) : 54
   Google Scholar
• Leahy , M.M. , Anandaraman , S. , Bangs , W.E. and Reineccius , G.A. 1983 . Spray drying of food flavors, II. A comparison of encapsulating agents for the drying of artificial flavors . Perfum. Flavor , 8 ( 5 ) : 49 – 52 . 55–46[CSA]
   Google Scholar
• Trubiano , P. and Lacourse , N.L. 1988 . “ Emulsion-stabilizing starches: use in flavor encapsulation ” . In Flavor Encapsulation Edited by: Risch , S.J. and Reineccius , G.A. 45 – 54 . Washington, D.C. : Amer. Chem. Soc. .
   Google Scholar
• Thevenet , F. 1995 . “ Acacia gums: natural encapsulation agent for food ingredients ” . In Encapsulation and Controlled Release of Food Ingredients Edited by: Risch , S.J. and Reineccius , G.A. 51 – 59 . Washington, D.C. : Amer. Chem. Soc. .
   Google Scholar
• Thevenet , F. 1988 . “ Acacia gums: natural encapsulation agent for food ingredients ” . In Flavor Encapsulation Edited by: Risch , S.J. and Reineccius , G.A. 37 – 44 . Washington, D.C. : Amer. Chem. Soc. .
   Google Scholar
• Voilley , A. 1995 . “ Flavor encapsulation: influence of encapsulation media on aroma retention during drying ” . In Encapsulation and Controlled Release of Food Ingredients Edited by: Risch , S.J. and Reineccius , G.A. 169 – 179 . Washington, D.C. : Amer. Chem. Soc. .
   Google Scholar
• Reineccius , G.A. and Bangs , W.E. 1982 . Spray drying of food flavors . III. Optimum infeed concentrations for the retention of artificial flavors. Perfum. Flavor , 9 : 27 – 29 . [CSA]
   Google Scholar
• Masters , K. 1991 . Spray Drying Handbook U.K. : Longman, Harlow .
   Google Scholar
• Schmidt , T. 1973 . “ Technology of spray drying and its application on drying of emulsions and foams ” . In International Symposium on Emulsions Foams Denmark : Ebeltoft .
   Google Scholar
• Blakebrough , N. and Morgan , P.A.L. 1973 . Flavour loss in the spray drying of emulsions . Birmingham Univ. Chem. Engin. , 24 ( 3 ) : 57 – 64 . [CSA]
   Google Scholar
• Bomben , J.L. , Bruin , S. , Thijssen , H.A.C. and Merson , R.L. 1973 . Aroma recovery and retention in concentration and drying of foods . Advances Food Res. , 20 : 1 – 111 .
   Google Scholar
• Brooks , R. 1965 . Spray drying of flavoring materials . Birmingham Univ. Chem. Engin. , 16 ( 1 ) : 11
   Google Scholar
• Chandrasekaran , S.K. and King , C.J. 1972 . Solid-liquid phase equilibria in multi-component aqueous solutions . Amer. Inst. Chem. Eng. J. , 18 ( 3 ) : 513 – 520 .
   Google Scholar
• Chirife , J. and Karel , M. 1973 . Contribution of adsorption to volatile retention in a freeze-dried food model containing PVP [Polyvinylpyrrolidone] . J. Food Sci. , 38 : 768 – 771 .
   Google Scholar
• Kerkhof , P. and Thijssen , H.A.C. 1974 . Retention of aroma components in extractive drying of aqueous carbohydrate solutions . J. Food Technol. , 9 ( 4 ) : 415 – 423 .
   Google Scholar
• Kerkhof , P.J.A.M. and Thijssen , H.A.C. The Effect of Process Conditions on Aroma Retention in Drying Liquid Foods . Aroma Research, Proceedings of the International Symposium . Aroma Research , Edited by: Maarse , H. and Groenen , P.J. pp. 167 Wageningen, , The Netherlands : Center Agriculture Publication Documents .
   Google Scholar
• Thijssen , H.A.C. and Kerkhof , P. 1977 . Effect of temperature and water concentration during processing on food quality . J. Food Proc. Engin. , 1 ( 2 ) : 129 – 147 .
   Google Scholar
• Kieckbusch , T.G. and King , C.J. 1977 . Losses in the nozzle zone during spray drying . Pacific Chem. Engin. Conf. Proceed. , 2 ( 1 ) : 216
   Google Scholar
• King , C.J. and Massaldi , H.A. 1974 . Aroma preservation during evaporation and drying of liquid foods: consideration of mechanism and effects of more than one phase being present . IV Internat. Cong. Food Sci. Technol. , : 7 – 8 .
   Google Scholar
• Menting , L.C. and Hoogstad , B. 1967 . Volatiles retention during the drying of aqueous carbohydrate solutions . J. Food Sci. , 32 : 87
   Google Scholar
• Menting , L.C. , Hoogstad , B. and Thijssen , H.A.C. 1970 . Diffusion coefficients of water and organic volatiles in carbohydrate-water systems . J. Food Technol. , 5 : 111 – 126 .
   Google Scholar
• Rulkens , W.H. and Thijssen , H.A.C. 1969 . Numerical solutions of diffusion equations with strongly variable diffusion coefficients . Trans. Inst. Chem. Eng. , 47 ( 9 ) : 292
   Google Scholar
• Rulkens , W.H. and Thijssen , H.A.C. 1972 . The retention of organic volatiles in spray-drying aqueous carbohydrate solutions . J. Food Technol. , 7 ( 1 ) : 95 – 105 .
   Google Scholar
• Sivetz , M. and Foote , H.E. 1963 . Coffee Processing Technology Westport, CT : AVI Publishing Co. .
   Google Scholar
• Thijssen , H.A.C. 1971 . Flavor retention in drying preconcentrated food liquids . J. Appl. Chem. Biotechnol. , 21 ( 12 ) : 372 – 377 .
   Google Scholar
• Thijssen , H.A.C. Effect of Process Conditions on in Drying Liquid Foods on its Aroma Retention . Proceed. Nordic Aroma Symp.
   Google Scholar
• Thijssen , H.A.C. 1973 . Effect of process conditions in drying coffee extract and other liquid foods on aroma retention . Colloq. Internat. Chim. Cafes , 8 : 222
   Google Scholar
• Thijssen , H.A.C. 1979 . Optimization of process conditions during drying with regard to quality factors [Skim-Milk] . Lebensmittel Wissenshaft Technol. , 12 ( 6 ) : 308 – 317 .
   Google Scholar
• Thijssen , H.A.C. and Rulkens , W.F. 1968 . Retention of aromas in drying food liquids . De Ingenieur/JRG ’80/NE , 47 : 45
   Google Scholar
• Goubet , I. , Quere , J. and Voilley , A.J. 1998 . Retention of aroma compounds by carbohydrates: influence of their physicochemical characteristics and of their physical state: a review . J. Agric. Food Chem. , 46 ( 5 ) : 1981 – 1990 . [CROSSREF]
   Google Scholar
• Voilley , A. and Simatos , D. 1977 . L. retention of volatile trace components in freeze-drying model solutions . Lebensmittel Wissenshaft Technol. , 10 : 185 – 289 .
   Google Scholar
• Kieckbusch , T.G. and King , C.J. 1980 . Volatiles loss during atomization in spray drying . Amer. Inst. Chem. Eng. J. , 26 ( 5 ) : 718 – 725 .
   Google Scholar
• Zakarian , J.A. Volatiles Loss in the Nozzle Zone During Spray Drying of Emulsions . Ph.D. dissertation . Berkeley : University of California .
   Google Scholar
• Zakarian , J.A. and King , C.J. 1982 . Volatiles loss in the nozzle zone during spray drying of emulsions . Ind. Engin. Chem. Proc. Design Develop. , 21 ( 1 ) : 107 – 113 .
   Google Scholar
• Coumans , W.J. , Kerkhof , P. and Bruin , S. 1994 . Theoretical and practical aspects of aroma retention in spray drying and freeze drying . Drying Technol. , 12 ( 1/2 ) : 99 – 149 .
   Google Scholar
• King , C.J. 1995 . Spray drying: retention of volatile compounds revisited . Drying Technol. , 13 ( 5–7 ) : 1221 – 1240 .
   Google Scholar
• El-Sayed , T.M. , Wallack , D.A. and King , C.J. 1990 . Changes in particle morphology during drying of drops . I. Effects of composition and drying conditions. Ind. Engin. Chem. Res. , 29 : 2346 – 2354 .
   Google Scholar
• Wallack , D.A. , El-Sayed , T.M. and King , C.J. 1990 . Changes in particle morphology during drying of drops . II. Effects on drying rate. Ind. Engin. Chern. Res. , 29 : 2354 – 2357 .
   Google Scholar
• Verderber , P.A. and King , C.J. 1992 . Measurement of instantaneous rates of loss of volatile compounds during drying of drops . Drying Technol. , 10 : 875
   Google Scholar
• Sunkel , J.M. and King , C.J. 1993 . Influence of the development of particle morphology upon the rate of loss of volatile solutes during drying of drops . Ind. Engin. Chem. Res. , 32 : 2357
   Google Scholar
• Hecht , J.P. and King , C.J. 2000 . Spray drying: influence of developing drop morphology on drying rates and retention of volatile substances . 1. Single-drop experiments. Ind. Engin. Chem Res. , 39 : 1756 – 1765 .
   Google Scholar
• Hecht , J.P. and King , C.J. 2000 . Spray drying: influence of developing drop morphology on drying rates and retention of volatile substances . 2. Modeling. Ind. Engin. Chem. Res. , 39 : 1766 – 1774 . [CROSSREF]
   Google Scholar
• Gibbs , B.F. , Kermasha , S. , Alli , I. and Mulligan , C.N. 1999 . Encapsulation in the food industry: a review . Internat. J. Food Sci. Nutr. , 50 ( 3 ) : 213 – 224 . [CROSSREF] [CSA]
   Google Scholar
• Kerkhof , P.J.A.M. and Thijssen , H.A.C. 1977 . Quantitative study of process variables on aroma retention during drying of liquid foods . Amer. Inst. Chem. Engin. Symp. Series , 73 ( 163 ) : 33
   Google Scholar
• Buffo , R. Optimization of the Emulsifying and Encapsulation Properties of Gum Acacia . Ph.D. dissertation . Minneapolis : University of Minnesota .
   Google Scholar
• Rosenberg , M. , Kopelman , I.J. and Talmon , Y. 1990 . Factors affecting retention in spray-drying microencapsulation of volatile materials . J. Agric. Food Chem. , 38 : 1288 – 1294 .
   Google Scholar
• Dronen , D.M. Characterization of volatile loss from dry food polymers . Ph.D. dissertation . Minneapolis : University of Minnesota .
   Google Scholar
• Frey , D.D. and King , C.J. 1986 . Effects of surfactants on mass transfer during spray drying . Amer. Inst. Chem. Eng. J. , 32 ( 3 ) : 437 – 443 .
   Google Scholar
• Lui , X.D. , Atarashi , T. , Furuta , T. , Yoshii , H. and Ohkawara , S. 2001 . Microencapsulation of emulsified hydrophobic flavors by spray drying . Drying Technol. , 19 : 1361 – 1374 . [CROSSREF]
   Google Scholar
• Furuta , T. 1993 . Flavor retention on spray drying: application of selective diffusion theory . Nippon Shokuhin Kogyo Gakkaishi , 40 ( 5 ) : 385 – 392 .
   Google Scholar
• Reineccius , G.A. and Coulter , S.T. 1969 . Flavor retention during drying . J. Dairy Sci. , 52 ( 8 ) : 1219 – 1223 .
   Google Scholar
• Bangs , W.M. and Reineccius , G.A. 1982 . The influence of dryer infeed matrices on the retention of volatile flavor compounds during spray drying . J. Food Sci. , 47 ( 1 ) : 247
   Google Scholar
• Reineccius , G.A. 1988 . “ Spray-drying of food flavors ” . In Flavor Encapsulation Edited by: Risch , S.J. and Reineccius , G.A. 55 – 66 . Washington, D.C. : Amer. Chem. Soc. .
   Google Scholar
• Bangs , W.E. Development and characterization of wall materials for spray-dried flavorings production . Ph.D. dissertation . Minneapolis : University of Minnesota .
   Google Scholar
• Risch , S.J. and Reineccius , G.A. 1988 . “ Effect of emulsion size on flavor retention and shelf-stability of spray dried orange oil ” . In Flavor Encapsulation Edited by: Risch , S.J. and Reineccius , G.A. 67 – 77 . Washington, D.C. : Amer. Chem. Soc. .
   Google Scholar
• Sheu , T.Y. and Rosenberg , M. 1995 . Microencapsulation by spray drying ethyl caprylate in whey protein and carbohydrate wall systems . J. Food Sci. , 60 ( 1 ) : 98 – 103 .
   Google Scholar
• Re , M.I. and Lui , Y.J. 1996 . Microencapsulation by Spray Drying: Influence of Wall Systems on the Retention of the Volatile Compounds , Drying-96-Proceed. of the 10th Intern 541 – 549 . Krakow, , Poland : Drying Sym. .
   Google Scholar
• Soottitantawat , A. , Yoshii , H. , Furuta , T. , Ohkawara , M. and Linko , P. 2003 . Microencapsulation by spray drying: influence of emulsion size on the retention of volatile compounds . J. Food Sci. , 68 ( 7 ) : 2256 – 2262 .
   Google Scholar
• Etzel , M.R. and King , C.J. 1984 . Loss of volatile trace organics during spray drying . Ind. Engin. Chem. Process. Design Devel. , 23 ( 4 ) : 705 – 710 .
   Google Scholar
• Papadakis , S.E. and King , C.J. 1988 . Air temperature and humidity profiles in spray drying . 1. Features predicted by the particle source in the cell. Ind. Engin. Chem. Res. , 27 : 2111 – 2116 .
   Google Scholar
• Moor , S.S. and King , C.J. 1998 . Visualization of spray dynamics in a pilot plant dryer by laser-initiated fluorescence . Ind. Engin. Chem. Res. , 37 : 561 – 568 . [CROSSREF]
   Google Scholar
• Bradley , R.L. and Stine , C.M. 1964 . Spray drying of natural cheese . Manuf. Milk Prod. J. , 54 : 8 – 11 .
   Google Scholar
• Anker , M. and Reineccius , G.A. 1988 . “ Influence of spray dryer air temperature on the retention and shelf-life of encapsulated orange oil ” . In Flavor Encapsulation Edited by: Risch , S.J. and Reineccius , G.A. 78 – 86 . Washington, D.C. : Amer. Chem. Soc. .
   Google Scholar
• Boudreau , A. , Richardson , T. and Amundson , C.H. 1966 . Spray dried butter and loss of volatile fatty acids during spray drying . Food Technol. , 20 ( 5 ) : 100
   Google Scholar
• Marshall , W.R. 1954 . Atomization and Spray Drying 122 New York : Amer. Inst. Chem. Engin. .
   Google Scholar
• Berlin , E. and Pallansch , M.J. 1963 . Influence of drying methods on density and porosity of milk powder granules . J. Dairy Sci. , 46 : 780 – 784 .
   Google Scholar
• Berlin , E. , Anderson , B.A. and Pallansch , M.J. 1967 . Effect of water vapor sorption on porosity of dehydrated dairy products . J. Dairy Sci. , 51 : 668 – 672 .
   Google Scholar
• Moreau , D.L. and Rosenberg , M. 1998 . Porosity of whey protein-based microcapsules containing anhydrous milkfat measured by gas displacement pycnometry . J. Food Sci. , 63 ( 5 ) : 819 – 823 .
   Google Scholar
• Verhey , J.G.P. 1972 . Vacoule formation in spray powder particles I . Air incorporation and bubble expansion. Netherlands Milk Dairy J. , 26 : 186 – 202 .
   Google Scholar
• Verhey , J.G.P. 1972 . Vacoule formation in spray powder particles . 3. Atomization and droplet drying. Netherlands Milk Dairy J. , 27 : 3 – 18 .
   Google Scholar
• Moreau , D.L. and Rosenberg , M. 1999 . Porosity of microcapsules with wall systems consisting of whey proteins and lactose measured by gas displacement pycnometry . J. Food Sci. , 64 ( 3 ) : 405 – 409 .
   Google Scholar
• Jensen , J.D. 1975 . Some recent advances in agglomeration, instantizing and spray drying . Food Technol. , 29 ( 6 ) : 60
   Google Scholar
• Boscovic , M.A. , Saleeb , F.Z. , Chuang , L.Y. , Vidal , S.M. , Popp , W. and Fioriti , J.A. Structure and stability of encapsulated flavor particles: predictive value of different quality probes . Controlled Release Society 5th Workshop . Amsterdam, The Netherlands.
   Google Scholar
• Anandaraman , S. 1984 . “ Encapsulation, Analysis and Stability of Orange Peel Oil ” . Minneapolis : University of Minnesota . Ph.D. dissertation
   Google Scholar
• Bhandari , B.R. and Howes , T.J. 1999 . Implication of glass transition for the drying and stability of dried foods . Food Eng. , 40 : 71 – 79 . [CROSSREF]
   Google Scholar
• Gunning , Y.M. , Gunning , P.A. , Kemsley , E.K. , Parker , R. , Ring , S.G. , Wilson , R.H. and Blake , A. 1999 . Factors affecting the release of flavor encapsulated in carbohydrate matrixes . J. Agric. Food Chem. , 47 ( 12 ) : 5198 – 5205 . [PUBMED] [INFOTRIEVE] [CROSSREF] [CSA]
   Google Scholar
• Whorton , C. 1995 . “ Factors influencing volatile release from encapsulation matrices ” . In Encapsulation and Controlled Release of Food Ingredients Edited by: Risch , S.J. and Reineccius , G.A. 134 – 142 . Washington, D.C. : Amer. Chem. Soc. .
   Google Scholar
• Whorton , C. and Reineccius , G.A. 1995 . “ Evaluation of the mechanisms associated with the release of encapsulated flavor materials from maltodextrin matrices ” . In Encapsulation and Controlled Release of Food Ingredients Edited by: Risch , S.J. and Reineccius , G.A. 143 – 160 . Washington, D.C. : Amer. Chem. Soc. .
   Google Scholar
• Reineccius , G.A. , Risch , S.J. and Thevenet , F. 1991 . Improved Shelf-Life Stability: Flavors Encapsulated on Cultivated Acacia Gums . Proceedings of Essential Oil Congress . 1991 , New Dehli, India.
   Google Scholar
• Baisier , W. and Reineccius , G.A. 1989 . Spray drying of food flavors. V. Factors influencing shelf-life of encapsulated orange peel oil . Perfum. Flavor , 14 ( 3 ) : 48 – 50 . 52–43[CSA]
   Google Scholar
• Re , M.I. 1998 . Microencapsulation by spray drying . Drying Technol. , 16 ( 6 ) : 1195 – 1236 .
   Google Scholar
• Nath , S. and Satapathy , G.R. 1998 . A systematic approach for investigation of spray drying processes . Drying Technol. , 16 ( 6 ) : 1173 – 1193 .
   Google Scholar
• Benczedi , D. and Blake , A. 1999 . Encapsulation and the controlled release of flavours . Leatherhead Food RA Food Ind. J. , 2 ( 1 ) : 36 – 47 .
   Google Scholar