ISSN:
0034-6659
Source:
Emerald Fulltext Archive Database 1994-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
Briefly outlines the role of new distillation technology in the recoveryand management of natural flavours. Often processing leads to the lossor deterioration in the flavour characteristics of foods and drinks,especially when compared with fresh starting materials. Aims to showthat some of these effects can be mitigated by good process engineering;and uses the role of spinning cone distillation processes, on which theauthor currently is researching, to illustrate the argument. Summarizesthe principal features of spinning cone technology, together with theadvantages of the technology for flavour recovery: these include highselectivity and efficiency, mild operating conditions, low residencetimes and multistage operation, which, inter alia, allow low strippingrates, while producing flavour concentrates. Briefly mentions somecurrent applications including flavour management in the production offruit concentrates, the production of reduced alcohol drinks, and, inthe context of clean technologies, the use of the technology for flavourrecovery and odour removal.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1108/00346659410048929
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