Volatile retention in the formation and dehydration of food powders
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...
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| Format: | Default Thesis |
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2007
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| Online Access: | https://hdl.handle.net/2134/35183 |
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