Volatiles Retention in the Drying of Skin Forming Materials PART 2: Natural Materials

Hassan, Haydar M; Sayed, Abid A; Mumford, C.J.

doi:10.1080/07373939608917115

Drying Technology

1996

DOI: 10.1080/07373939608917115

|View full text |Cite

Volatiles Retention in the Drying of Skin Forming Materials PART 2: Natural Materials

Haydar M Hassan

Abid A Sayed

C.J. Mumford

Help me understand this report

Search citation statements

Order By: Relevance

Paper Sections

Select...

Citation Types

Supporting

Mentioning

Contrasting

Year Published

2000

2008

Publication Types

Select...

Article3

Relationship

Self Cite0

Independent3

Authors

Journals

Cited by 3 publications

(1 citation statement)

References 4 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Verderber and King (1992) and Sunkel and King (1993) carried out simultaneous measurements of flavor loss and the morphological change of the droplet during drying, reporting that substantial loss of flavor takes place due to rapid cycles of expansion, bursting and cratering of the droplet during drying. Sayed et al (1996), Hassan et al (1996a;b), and Walton and Mumford (1999) studied the crust and the inside structure of the dried droplet using a scanning electron microscope, and related the morphological change with the loss of ethanol during drying of a single droplet. Liu et al (2000) investigated the retention of lmenthol included in cyclodextrin during drying of a single droplet.…”

mentioning

confidence: 99%

Retention of Emulsified Flavor in a Single Droplet during Drying.

Liu

Furuta

Yoshii

et al. 2000

FSTR

View full text Add to dashboard Cite

The prevention of the loss of flavor compounds during spray drying is one of the most important engineering techniques to obtain high quality powdery food products. In the present study, a droplet drying technique was used to evaluate the mechanism of the loss of hydrophobic liquid flavors from a droplet containing flavor emulsions in an aqueous mixture solution of gum arabic and maltodextrin. The effects of type of flavor, air temperature, the initial concentration of carrier solids and the stability of the emulsion on the retention of different kinds of flavors were investigated. The retention of flavor was markedly dependent on the type of flavor and the stability of emulsion, and retention could be correlated well with emulsion stability. A simple mathematical model of the loss of emulsified flavor during drying was proposed, based on a breakdown hypothesis of the emulsion droplet.

show abstract

mentioning

confidence: 99%

Retention of Emulsified Flavor in a Single Droplet during Drying.

Liu

Furuta

Yoshii

et al. 2000

FSTR

View full text Add to dashboard Cite

show abstract

Encapsulation Efficiency of Food Flavours and Oils during Spray Drying

et al. 2008

View full text Add to dashboard Cite

Cyclodextrin Encapsulation to Prevent the Loss ofl-Menthol and its Retention during Drying

Liu

Furuta

Yoshii

et al. 2000

Bioscience, Biotechnology, and Biochemistry

View full text Add to dashboard Cite

The taste and flavor of spray-dried powdered products are the most important quality factors. In the present study, molecular encapsulation in cyclodextrin was applied to prevent the loss of a hydrophobic flavor compound (l-menthol) during the drying of a droplet. beta-Cyclodextrin appeared to be a better encapsulant for menthol than alpha- and gamma-cyclodextrin. The retention of menthol increased with increasing concentration of both cyclodextrin and maltodextrin. A simple mathematical model is proposed for estimating the flavor retention. The theoretical results by this model estimated well the final retention of menthol encapsulated in a blend of beta-cyclodextrin and maltodextrin.

show abstract

scite is a Brooklyn-based organization that helps researchers better discover and understand research articles through Smart Citations–citations that display the context of the citation and describe whether the article provides supporting or contrasting evidence. scite is used by students and researchers from around the world and is funded in part by the National Science Foundation and the National Institute on Drug Abuse of the National Institutes of Health.

Contact Info

customersupport@researchsolutions.com

10624 S. Eastern Ave., Ste. A-614

Henderson, NV 89052, USA

This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.

Blog Terms and Conditions API Terms Privacy Policy Contact Cookie Preferences Do Not Sell or Share My Personal Information

Made with 💙 for researchers

Part of the Research Solutions Family.

Volatiles Retention in the Drying of Skin Forming Materials PART 2: Natural Materials

Cited by 3 publications

References 4 publications

Retention of Emulsified Flavor in a Single Droplet during Drying.

Retention of Emulsified Flavor in a Single Droplet during Drying.

Encapsulation Efficiency of Food Flavours and Oils during Spray Drying

Cyclodextrin Encapsulation to Prevent the Loss ofl-Menthol and its Retention during Drying

Contact Info

Product

Resources

About