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Abstract
The ramping method for humidity at constant temperature was used to evaluate the release of D-limonene from spray-dried powder using a handmade dynamic vapor sorption (DVS) instrument. The release fluxes of D-limonene from spray-dried powder at two different liquid feed temperatures, 40 and 80°C, were used to evaluate the flavor release properties of spray-dried powder. The flavor fluxes for 40°C of liquid feed temperature were faster than those for 80°C over the whole humidity range.
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