Retention of orange oil

Fig. 2. Retentions of orange oil after spray drying with wheat, cassava, rice, amylomaize, corn, waxy corn, and potato malto-oligosaccharides.

Table II. Influence of Emulsion Size on the Retention of Orange Oil During Spray Drying...

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

Figure 5. Influence of inlet and exit air temperatures on the retention of orange peel oil during spray drying.

FIGURE 13.7 Oxidation of orange oil when plated on various base materials (Limonene oxide is an oxidation product of limonene, values mg/g limonene). (From Bolton, T.A., G.A. Reineccius, The oxidative stability and retention of a limonene-based model flavor plated on amorphous silica and other selected carriers, Perfum. Flavorist, 17, 2,1992. With permission.)... 

This study supports the hypothesis that high DE maltodextrins and syrup solids permit the formation of encapsulated products with excellent stability to oxidation. Different enzyme-hydrolyzed starches yielded encapsulated orange oils which varied in stability amylomaize and potato maltodextrins exhibited the poorest stabilities while normal corn, waxy corn, cassava, rice, and wheat glucose syrup solids yielded the best and approximately equivalent shelf-lives. Based on oil retention during drying, amylomaize, wheat, rice, and cassava yielded satisfactory products. 

The effect of emulsion size on the retention and shelf-life of spray dried orange oil were investigated. 

The surface oil content of the three encapsulated orange oils ranged from 102 (powder A) to 909 (powder C) mg/100 g powder, which corresponded to 0.67(powder A) and 7.10 (powder C) oil. Powders B and C had about 2 1/2 and 9 times surface oil as compared to powder A. This was not expected since powders with larger diameters had less calculated surface area as shown in Table I. It is therefore speculated that other powder characteristics, e.g. surface morphology, may play an important role on the oil retention properties and should be further studied. 

Hunter and Brogden (1965) generated chromatograms that provide a visual representation of the various citrus oils. The GC conditions for the orange oils are similar, giving the same retention times but different peak ratios for the various hydrocarbons. Comparisons of cold-press Valencia oil from Florida versus Califor-... 

Risch, S. J., Reineccius, G. A., 1988. Spray-dried orange oil Effect of emulsion size on flavor retention and shelf stability, in Fhvor encapsulation (eds S. J. Risch, G. A. Reineccius). American Chemical Society, Washington DC, USA, pp. 67-77. 

Consequently, the artificial neural network can be used to optimize the encapsulation process. This capability is demonstrated in Figs. 7.62 and 7.63. Figure 7.62 shows the dependence of retention yield for orange oil on spray rate and residence time. This diagram was calculated for a simplified composition of emulsion containing only maltodextrin type 1, starch type 1, orange oil and water. The mass fractions of water and oil were kept constant at 50% and 20%, respectively. For the case shown in... 

The influence of dryer air temperatures appears less significant when one is drying less volatile flavorants (e.g., orange oil) at higher concentrations (ca. 20% load) than diacetyl at low concentrations (ppm). It appears that increasing either inlet or exit air has a slight detrimental effect on volatile retention. 

Risch, S.J., G.A. Reineccius, Effect of emulsion size on flavor retention and shelf-stability of spray dried orange oil, in Flavor Encapsulation, S.J. Risch, G.A. Reineccius, Eds., Amer. Chem. Soc., Washington, D.C., 1988, p. 67. 

In addition to oil-stability evaluations, AA retention was evaluated in orange juice treated with E. purpurea and E. angustifolia extracts and stored at room temperature. Our initial studies at North Dakota State University showed that the addition of ground Echinacea plant tissue was ineffective at preventing AA loss. For example, only 8% of the AA remained after 48 h in the orange juice treated with dried aerial parts. A 30% loss of AA after 48 h was found in the control juice. In contrast, 91 and 94% of AA was retained in the orange juice treated with ethanol extracts of the aerial parts and roots, respectively. In a subsequent study,... 

Bleaching is carried out under a vacuum of 20-25 mmHg and at a temperature of 95-110°C with retention time of 30-45 min (47). The slurry containing the oil and earth is then filtered to recover a clear, light orange color pretreated oil. Usually a small amount of diatomaceous earth is used to precoat the filter leaves to improve the filtration process. As a quality precaution, the filtered oil is polished through another security filter bag in series, to trap any earth particles that escape through the first filter. This is essential as the presence of spent earth particles in the pretreated oil reduces the oxidative stability of the final RBD oil (46). The spent... 

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