Volatiles retention during the spray drying of coffee and maltodextrin

The quality of spray-dried coffee is often compromised by the loss of aroma components. The influences of feed solids content (20%-50%) and drier outlet temperature (70-120ºC) on the retention of selected volatiles in coffee and maltodextrin solutions were investigated. Volatiles were analysed befor...

Full description

Bibliographic Details

Main Authors:	Kankanit Khwanpruk, C. Anandharamakrishnan, Chris Rielly, Andy Stapley
Format:	Default Conference proceeding
Published:	2008
Subjects:	Chemical engineering not elsewhere classified Aroma Gas chromatography Selective diffusion Solid phase microextraction Maillard reaction Chemical Engineering not elsewhere classified
Online Access:	https://hdl.handle.net/2134/5132
Tags:	Add Tag No Tags, Be the first to tag this record!