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...
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Main Authors: | , , , |
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Format: | Default Conference proceeding |
Published: |
2008
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Subjects: | |
Online Access: | https://hdl.handle.net/2134/5132 |
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