CONTROL OF FOOD-QUALITY FACTORS IN SPRAY DRYING
作者： C Judson King , None
DOI: 10.1007/978-3-662-21830-3_6
关键词:
摘要: Research over the past 15 to 20 years has provided considerable fundamental insight into mechanisms of phenomena governing quality spray-dried food products. Important advances have been made in understanding rates drying, retention volatile flavor and aroma substances, changes particle size shape (morphology), stickiness agglomeration, extents thermal degradation reactions. Recent research results each these areas, obtained at Berkeley elsewhere, are described interpreted. From conclusions drawn regarding effective means improving controlling product-quality factors.
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