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Enjoying nutritionㅡsports has on inseperable relation with nutritions condition of man. Flavors is the most commonly used tecnique for the production of dry flavorings. An aqueous infeed material (water, and flavor) is atomized into a stream of hot air. The atomized particles dry very rapidly, trapping volatile flavor constituents inside the droplet. The powder is recovered via cyclone collectors. Flavor retention is quite satisfactory if dryer operating parameters are properly chosen. Flavor retention is maximized by using a high infeed solids level, high vicosity infeed, optimum inlet (150ㅡ210 C) and high exit(>100 C) air temperatures and high molecular weight flavor molecules.


Enjoying nutritionㅡsports has on inseperable relation with nutritions condition of man. Flavors is the most commonly used tecnique for the production of dry flavorings. An aqueous infeed material (water, and flavor) is atomized into a stream of hot air. The atomized particles dry very rapidly, trapping volatile flavor constituents inside the droplet. The powder is recovered via cyclone collectors. Flavor retention is quite satisfactory if dryer operating parameters are properly chosen. Flavor retention is maximized by using a high infeed solids level, high vicosity infeed, optimum inlet (150ㅡ210 C) and high exit(>100 C) air temperatures and high molecular weight flavor molecules.