Abstract
ABSTRACT Single droplets were dried whilst suspended from a rotating thermocouple in a horizontal wind tunnel, to study the effect of skin formation upon the retention of flavours. Native rice starch, wheat starch, or dextrin were used to encapsulate ethanol as a simulated flavour. The ethanol content of the dried droplets was measured using gas liquid chromatography and the crusts were examined using a scanning electron microecope. The effects of variations in encapsulant concentration, drying air temperature, and air flow rates upon flavour retention were determined. With the rice starch, the ‘final retention’ of ethanol, defined as the ethanol content of the droplet after drying for ten minutes, was largely independent of initial solids
Sign-in/Register to access full text options 
Free) 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a call
