Theoretical and practical aspects of aroma retention in spray drying and freeze drying

A review with 75 refs. on aroma loss in slab drying, spray drying and freeze drying. For many food products the presence of volatile aroma components is a prime quality feature. Upon drying part of these components may be lost, leading to unbalanced flavor patterns in the reconstituted product. The mechanisms of aroma loss in most drying processes are well understood by now. For homogeneously dissolved aroma components this can be described successfully by Thijssen's selective diffusion theory. Somewhat more complicated is the loss of aroma components which are present in the form of a dispersio