Thesis-2009-Khwanpruk.pdf (20.28 MB)
Volatile retention in the formation and dehydration of food powders
thesisposted on 2018-10-05, 10:19 authored by Kankanit Khwanpruk
This PhD thesis is concerned with improving the retention of volatiles in the manufacture of instant coffee powders. Two processes have been studied in depth: spray drying and spray freeze drying. Spray freeze drying consisted of a combined spraying and freezing operation, followed by sublimation in a fluidised bed under partial vacuum. The aroma quality was measured using headspace solid-phase micro-extraction (HS-SPME) technique followed by gas chromatography coupled with mass spectrometry (GC/MS). Experiments were also performed with maltodextrin as the encapsulating matrix for comparison. [Continues.]
Thailand, Ministry of Science. King Mongkut's Institute of Technology Ladkrabang (Thailand).
- Aeronautical, Automotive, Chemical and Materials Engineering
- Chemical Engineering
Publisher© K. Khwanpruk
Publisher statementThis work is made available according to the conditions of the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International (CC BY-NC-ND 4.0) licence. Full details of this licence are available at: https://creativecommons.org/licenses/by-nc-nd/4.0/
NotesA Doctoral Thesis. Submitted in partial fulfilment of the requirements for the award of Doctor of Philosophy at Loughborough University.