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Article dans une revue

Physicochemical properties of vanilla and raspberry aromas microencapsulated in the industrial conditions by spray drying

Abstract : Physicochemical properties of powdered vanilla and raspberry complex aromas obtained on industrial conditions by spray drying were investigated. Powders had low water content and activity, promoting long shelf‐life. Aroma retention was lower for vanilla flavors. Raspberry powdered flavors had poorer flowability, lower bulk density, lower particle size, and higher Tg. Additionally, physicochemical properties of powders from various locations of spray dryer (cyclone container/chamber) were compared—powders from the cyclone had higher water content and activity, but the flowability was not affected by collection place. Aromatic substances’ retention of raspberry flavors was better in chamber‐received powder, what was confirmed by sensory evaluation.
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Article dans une revue
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https://hal-univ-bourgogne.archives-ouvertes.fr/hal-01907853
Contributeur : Pam - Université de Bourgogne <>
Soumis le : lundi 29 octobre 2018 - 15:33:52
Dernière modification le : jeudi 23 juillet 2020 - 11:04:02

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Aleksandra Jedlinska, Katarzyna Samborska, Emilia Janiszewska-Turak, Dorota Witrowa-Rajchert, Anne-Marie Seuvre, et al.. Physicochemical properties of vanilla and raspberry aromas microencapsulated in the industrial conditions by spray drying. Journal of Food Process Engineering, Wiley, 2018, 41 (7), pp.e12872. ⟨10.1111/jfpe.12872⟩. ⟨hal-01907853⟩

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