Hi their thus is a ppt presentation done by me and my friend which is about Recent advances in Techniques for flavor recovery in liquid food processing. Hope it will help you for reference

1. Recent advances in
techniques for flavor
recovery in liquid food
processing
By :
Nehashree Saravanan
Niranjana.V

2. CONTENT
 Abstract
 Introduction
 Techniques for Flavor Recovery
 Pervaporation Membrane Separation Technique
 Recent research on alternative techniques for
recovery of food flavors
 Aroma Recovery Through Supercritical Fluid Extraction
 Regeneration and Recovery of Aromas via Adsorption
 Conclusion
 References

3. Volatile flavor components .
Selective recovery .
Liquid food streams . Alternative
techniques
This review paper highlights the recently
published re-search on different techniques that
can be applied for re-covery of the key flavor
components which all aim for minimizing the
loss of volatile aromas and (re-) using them in
process streams, in order to enhance the flavor
profile of
the liquid food product
Abstract
Keywords

4. Introduction
Flavor perception is the sensory impression of food
or any other chemical substance, determined by
chemical senses of taste and smell.Flavors are a
mixture of volatile aroma compounds which are
classified to natural, natural identical, and artificial
flavorings,
During processing, the flavor composition of the
beverage might alter to a great extent, due to
chemical and physical changes of the aroma
complex.
This paper serves as a summary, with the aim of
giving an overview of the research and developments
in techniques that are being applied for aroma

6. 1
2
Aroma Recovery Through Distillation
The principle of the classical distillation system is stripping the aqueous food stream
containing the most volatile compounds and concentrate them by fractional distillation
to a solution about 100–200 times the original concentration. It usually combines
stripping with rectifying and enrichment of the volatile aroma compounds
Aroma Recovery Through Centrifugal Distillation
Distillation can be performed in a spinning cone column
(SCC), a technology developed by Conetech , for recovery of aromas and removing
undesirable volatile components from fruit juices and other food liquid streams .This
technology has the advantage that it operates at low temperatures, short residence times,
with effective vapor
liquid mixing
Techniques for
flavour recovery

7. Other techniques
Pervaporation
Membrane Separation
Technique
Aroma Recovery
Through
Supercritical Fluid
Extraction
Regeneration and
Recovery of
Aromas via
Adsorption

8. Conclusion
Various techniques are proposed and tested according to
studies reported in lecture of recovery of aroma components,
which all aim for minimizing the loss of ara compounds and
recovering the key components which are valuablein
producing a high-quality final product.

9. THANK YOU