3. Flavor recovery and extraction
Flavor recovery processes are basically the same as those used on a laboratory scale for analytical purposes: evaporation-distillation, gas entrainment, solvent extraction.
3.1 Evaporation-distillation
Any flavor recovery process involves two fundamental steps: the removal of flavors from the food, and the subsequent concentration of the resulting mixtures. Since evaporation is the most widely used technique for removing water from food, it is the one most frequently used for aroma entrainment. This is done either by flash evaporation from a liquid, such as fruit juice, before concentration of the non-volatile substances in the evaporator, or by recovery of the vapors produced during the evaporation process. This process can be used in units for concentrating...
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Flavor recovery and extraction
Synthetic flavors
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