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Volatile retention in the formation and dehydration of food powders

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thesis
posted on 05.10.2018, 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.]

Funding

Thailand, Ministry of Science. King Mongkut's Institute of Technology Ladkrabang (Thailand).

History

School

  • Aeronautical, Automotive, Chemical and Materials Engineering

Department

  • Chemical Engineering

Publisher

© K. Khwanpruk

Publisher statement

This 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/

Publication date

2007

Notes

A Doctoral Thesis. Submitted in partial fulfilment of the requirements for the award of Doctor of Philosophy at Loughborough University.

Language

en

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Keywords

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