Flavor Retention During Drying

作者：Gary A. Reineccius, S.T. Coulter · 发表于：Journal of Dairy Science · 年份：1969 · DOI：10.3168/jds.s0022-0302(69)86728-7 · 被引用次数：63 · 研究领域：Microencapsulation and Drying Processes、Meat and Animal Product Quality、Food Drying and Modeling

The influence of spray dryer operating conditions (drying temperatures, extract solids content, nozzle orifice size, and infeed spray pressure) and of variations in the proportions of individual skin~milk components in the extract to be dried, upon flavor retention during drying, was investigated.The influence of those