Dehydration flavor retention

In order then to determine what influences flavor retention during drying, one must focus attention on the very early stages of dehydration. In fact, it has been shown that the major fraction of total volatiles lost during nozzle-atomized spray drying occurs within ten centimeters of the pressure nozzle (17, 33, 35). 

Aside from actual incorporation of this substance into foods, benefits may be derived in other ways. For example, one such suggested use76 is for the formation of a coating on meats, fruits, and vegetables, in conjunction with antimold substances, for protecting the foodstuffs from bacteria and molds. It is also noteworthy that the addition of carboxymethylcellulose to foods, prior to dehydration, is said to improve the retention of natural flavors. 

Osmotic pretreatment before microwave-assisted air drying increase the final overall quality of the product [187]. Fruits and vegetables treated by osmosis can be further dehydrated in a convection dryer to lower the water activity to the level of 0.65-0.90. At those water activities, water content in the material is still high and the product presents such organoleptic attributes as chewiness, softness, elasticity, and plasticity [76,188-190], The product has a natural color, well-preserved flavor, and high retention of vitamins [132], Its shrinkage is much smaller when compared with that observed in convection-dried products at the same water activity. 

The Retention of Orange Oil during the Drying of a 30% Solution of Gum Acacia (20% Flavor Load) by Different Dehydration Processes... 

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