Pro-oxidative effects of spray drying orange oil in a bench top dryer
Author:
Affiliation:
1. Department of Food Science and Nutrition, University of Minnesota, St. Paul, MN, USA
Publisher
Informa UK Limited
Subject
Physical and Theoretical Chemistry,General Chemical Engineering
Link
https://www.tandfonline.com/doi/pdf/10.1080/07373937.2017.1390759
Reference13 articles.
1. The Spray Drying of Food Flavors
2. Influence of emulsion composition and inlet air temperature on the microencapsulation of flaxseed oil by spray drying
3. Effects of Type of Atomization and Processing Temperatures on the Physical Properties and Stability of Spray-Dried Flavors
4. Anker, M. H.; Reineccius, G. A. Encapsulated Orange Oil: Influence of Spray-Dryer Air Temperatures on Retention and Shelf Life. Flavor Encapsulation; ACS Symposium Series 370, Washington, DC, 1988; pp 78–86.
5. Microencapsulation by Spray Drying: Influence of Emulsion Size on the Retention of Volatile Compounds
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