Volatile retention in the formation and dehydration of food powders
thesisposted on 05.10.2018, 10:19 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