Effects of Type of Atomization and Processing Temperatures on the Physical Properties and Stability of Spray‐Dried Flavors

Abstract

ABSTRACT: : Type of atomization (centrifugal wheel and spray nozzle) and processing temperatures (2 different sets of inlet and exit temperatures) of spray drying were investigated for their influence on the physical properties and oxidative stability of encapsulated orange oil in a modified starch matrix. The former determined particle size and surface oil, whereas the latter affected density (both absolute and bulk) and moisture content. Total oil retention did not depend on either parameter. Processing temperatures had an effect on shelf life as they influenced parameters that determine oxygen porosity of the matrix.