Retention of Trace Flavor Components on Spray Drying of Liquid Foods

测定了微量风味成分（乙醇、1-薄荷醇和d-柠檬烯）在热流中干燥时的保留率。几种样品溶液，由不同浓度的麦芽糊精水溶液和微量乙醇组成。以1-薄荷醇或d-柠檬烯为模型食液。同时，在含有1-薄荷醇和d-柠檬烯的样品中加入< β >-环糊精。提高麦芽糊精初始浓度、提高空气温度和速度、降低空气湿度可以提高乙醇的保留率。基于多组分扩散方程的数值模拟结果与实验结果吻合较好。< β - >-环糊精的加入显著改善了疏水风味物质（1-薄荷醇和d-柠檬烯）的保留。在无膨胀、无膨胀的干燥条件下，其保留率几乎为100%，且与空气温度无关。干燥过程中液滴的形态变化（膨胀和膨胀）对风味物质的保留产生了复杂的影响，这些影响与膨胀和膨胀的强度和频率密切相关。

Retention of trace amount of flavor components (ethanol,1-menthol and d-limonene) were measured for drying of a single droplet in a hot stream.Several sample solutions,which were consisted of various concentrations of aqueous maltodextrin and trace amounts of ethanol.1-menthol or d-limonene,were used as model food liquid.Also,<beta>-cyclodextrin was added to the samples which contained 1-menthol or d-limonene.The retention of ethanol was increased by increasing initial concentration of maltodextrin,increasing the the air temperature and velocity,and decreasing the air humidity.The numerical simulation,based on the multi-component diffusion equation,was in good agreement with the experimental results of the retention of ethanol.The addition of <beta>-cyclodextrin resulted in an appreciable improvement of retentions of the thydrophobic flavor species (1-menthol and d-limonene).The retention were almost 100% under the drying conditions without inflations or expansions,and also were independent of the air temperature.The morpholohical change of droplet on drying (inflation and expansion of droplet) gave some complicated effects on the retention of flavor species,which were intimately related with the intensity and frequency of the inflation adn expansion.