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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Bibliographic Details
Main Authors: Kankanit Khwanpruk, C. Anandharamakrishnan, Chris Rielly, Andy Stapley
Format: Default Conference proceeding
Published: 2008
Subjects:
Online Access:https://hdl.handle.net/2134/5132
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