Particle size flavor retention

The role of particle size of the atomized droplets in determining flavor retention is also controversial. Several workers have reported that larger particle sizes result in improved flavor retentions (2, 9, 23, 24, 43). To the contrary,... 

Another area of interest to optimize the encapsulation efficiency of food flavors and oils by SD is the submicronization of the droplets oil of the emulsion. It has been well documented that emulsion droplet size has a pronounced effect on the encapsulation efficiency of different core materials by SD (Jafari et al., 2008). The findings clearly show that reducing emulsion size can result in encapsulated powders with higher retention of volatiles and lower content of unencapsulated oil at the surface of powder particles. The presence of oil on the surface of the powder particles is the most undesirable property of encapsulated powders, and it has been pointed out as a frequent problem with the quality of spray-dried products. This surface oil not only deteriorates the wettability and dispersability of the powder, but it is also readily susceptible to oxidation and to the development of rancidity. 

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