FLAVOR RETENTION ON SPRAY-DRYING - APPLICATION OF SELECTIVE DIFFUSION-THEORY

被引：0

作者：

FURUTA, T

机构：

来源：

JOURNAL OF THE JAPANESE SOCIETY FOR FOOD SCIENCE AND TECHNOLOGY-NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI | 1993年 / 40卷 / 05期

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D O I：

暂无

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：385 / 392

页数：8

共 50 条

[1] TOWARD A DIFFUSION-THEORY OF DRYING
WHITAKER, S
INDUSTRIAL & ENGINEERING CHEMISTRY FUNDAMENTALS, 1977, 16 (04): : 408 - 414
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[3] DIFFUSION-THEORY INADEQUATE FOR DRYING OF SOLIDS
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[4] RETENTION OF DIACETYL IN MILK DURING SPRAY-DRYING AND STORAGE
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[5] EFFECTIVENESS OF PROTECTIVE COLLOID IN SPRAY-DRYING PROCESS OF POWDERED FLAVOR
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[8] FLAVOR STABILITY OF DRY MILKS PREPARED BY VACUUM SHELF-DRYING AND SPRAY-DRYING PROCEDURES
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[9] USE OF DRYING COADJUVANTS TO IMPROVE THE RETENTION OF AROMAS IN FREEZE-DRYING AND SPRAY-DRYING OF COMMINUTED ORANGE
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[10] Flavor retention characteristics of amorphous solid dispersion of flavors, prepared by vacuum-foam- and spray-drying under different conditions
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