Use this URL to cite or link to this record in EThOS: https://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.516312
Title: Volatile retention in the formation and dehydration of food powders
Author: Khwanpruk, Kankanit
ISNI:       0000 0004 2689 5850
Awarding Body: Loughborough University
Current Institution: Loughborough University
Date of Award: 2007
Availability of Full Text:
Access from EThOS:
Access from Institution:
Abstract:
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.
Supervisor: Not available Sponsor: Ministry of Science, Thailand ; King Mongkut's Institute of Technology Ladkrabang (Thailand)
Qualification Name: Thesis (Ph.D.) Qualification Level: Doctoral
EThOS ID: uk.bl.ethos.516312  DOI: Not available
Share: