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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
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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:  DOI: Not available