Retention of Trace Flavor Components on Spray Drying of Liquid Foods

以不同浓度的麦芽糊精水溶液和微量的乙醇、1-薄荷醇和d-柠檬烯组成的样品溶液为模型食品液，并在含有1-薄荷醇和d-柠檬烯的样品中加入β-环糊精，研究了单液滴在热气流中干燥对微量风味成分（乙醇、1-薄荷醇和d-柠檬烯）的保留<beta>率提高麦芽糊精的初始浓度、提高空气温度和流速、降低空气湿度均能提高乙醇的截留率。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-环糊精的加入使乙醇的截留率降低，<beta>但对乙醇的截留率影响不大疏水性风味物质的保留的明显改善结果表明，在无膨胀干燥条件下，保留率几乎为100%，且与空气温度无关（液滴的膨胀和扩展）对风味物质的保留产生了一些复杂的影响，这与通货膨胀和通货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.