Microencapsulation of Hydrophilic Flavors

008 kg H2O (kg dry air) ) V retention of ethanol vs. air humidity (initial solids mass fraction 0.3, velocity of air 1.15 m s air temperature 323 K). Solid curves are the results calculated on the basis of the selective diffusion theory. 

The selective diffusion theory has been well formulated mathematically and solved by numerical calculations. On the basis of such calculations, flavor retention during spray drying increases with the increase in solids content in the feed, inlet gas temperature and inlet gas flow rate, as well as with the decrease in inlet gas humidity, see Fig. 6.20. All of these conditions favor the early formation of a dry skin on the surface of the droplet (Furuta et ol., 1984). 

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