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Designing The Internal Porous Structure Of Soluble Coffee Particles To Improve Freeze Drying And Functionality Band 22
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Book Synopsis Designing the Internal Porous Structure of Soluble Coffee Particles to Improve Freeze-Drying and Functionality (Band 22) by : Patrick Levin
Download or read book Designing the Internal Porous Structure of Soluble Coffee Particles to Improve Freeze-Drying and Functionality (Band 22) written by Patrick Levin and published by Cuvillier Verlag. This book was released on 2023-01-10 with total page 154 pages. Available in PDF, EPUB and Kindle. Book excerpt: The objective of this work was the understanding of the internal pore structure creation of instant coffee. It includes the question which parameters are influencing the pore structure and mapping the applicable ranges. The influence of these structural parameters on the drying kinetics were investigated in experiment and modeling, finding the optimal approach to increase the drying kinetics. The reconstitution behavior of the dried powder structures was analyzed to link the process optimization to product quality aspects. The instant coffee was structured in a scraped surface heat exchanger and with different freezing methods, where samples were gassed with nitrogen and carbon dioxide. The amount of gassing, the total solids content, the coolant temperature, the scraping speed, temperature cycling and the freezing rate of the slurry during hardening were shown to influence the morphology of the samples, where total solids content, gassing, temperature cycling and freezing rate showed a dominant influence in the investigated range on structure parameters like open porosity, closed porosity and the median pore diameter, obtained after drying. It could be shown that the pore diameter has the biggest potential to improve drying and reconstitution kinetics
Book Synopsis Coffee Solubilization by : Nicholas Pintauro
Download or read book Coffee Solubilization written by Nicholas Pintauro and published by Noyes Publications. This book was released on 1975-01-01 with total page 256 pages. Available in PDF, EPUB and Kindle. Book excerpt: Introduction; Roasting; Extraction; Special extraction, filtration and concentration; Recovery of aromatic volatiles; Dehydration processes; Freeze drying processes; Aromatization of soluble coffee powder; Agglomeration techniques; Decaffeinated soluble coffee; Packaging, special products and processes; Company index; Inventor index; U.S. Patent number index.
Book Synopsis Drying of Porous Materials by : Stefan Jan Kowalski
Download or read book Drying of Porous Materials written by Stefan Jan Kowalski and published by Springer Science & Business Media. This book was released on 2007-04-30 with total page 235 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book provides recent advances in research on drying of particulate and porous materials. It is based on a selection of papers presented at the XI Polish Drying Symposium 2005. The contributions cover theoretical, as well as experimental and modeling research on heat and mass transfer processes during drying of porous material and fluidized beds. The book is a pioneering contribution to the science and technology of drying of particulate solids.
Book Synopsis Porosity by : Mohammad U.H. Joardder
Download or read book Porosity written by Mohammad U.H. Joardder and published by Springer. This book was released on 2015-10-23 with total page 81 pages. Available in PDF, EPUB and Kindle. Book excerpt: This Brief provides a comprehensive overview of porosity's effects on dried food quality. The factors influencing porosity during the various drying methods are explored in depth, as well as porosity's overall effect on food properties. The chemical reaction and stability of porosity are also covered, including sensory and mechanical properties. The work looks closely at the relationship between drying conditions, pore characteristics, and dried food quality. Porosity: Establishing the relationship between drying parameters and dried food quality looks at food from a material point of view, outlining water binding characteristics and structure homogenity. The Brief presents a comprehensive view of the factors affecting porosity in dried foods, from pressure and drying rate to temperature and coating treatment, and relates these to porosity effects during the five major drying processes. Moreover, this book discusses the effect of porosity on transfer mechanisms and quality attributes of food stuff. In conclusion, this work aims to establish the relationship between drying process, quality, and porosity in dried foods.
Book Synopsis Microstructural Development of High Solid Food Systems During Freeze-drying by : Nur Hafizah Malik
Download or read book Microstructural Development of High Solid Food Systems During Freeze-drying written by Nur Hafizah Malik and published by . This book was released on 2018 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: Freeze-drying is an energy demanding operation involving dehydration through sublimation of ice crystals. It has important application in the production of high quality dried food such as instant coffee. Correlating the operating conditions with product attributes is essential to design processes that are energy efficient whilst producing product of desired characteristics. In this study, microstructure development and evaluation for gum arabic and coffee solutions during freeze-drying have been considered. Freeze-drying processes were carried by varying the material's concentration (20-60% w/w) and properties as well as freezing and primary drying conditions. Microstructural evaluation and reconstitution behaviour of freeze-dried solids were assessed using scanning electron microscopy, X-ray computed tomography and high resolution camera. Initially, water crystallization was studied under temperature oscillation, slow, fast and unidirectional freezing where large crystal dendrites developed on fluctuating temperature and different freezing rates produced comparable crystal network. At reduced water content, smaller crystals developed and distinct orientation of crystal growth was visible. Meanwhile, at increasing primary drying temperature and concentration, the freeze- dried systems showed extensive structure expansion. The potential of aeration to assist freeze-drying of high solid solutions is demonstrated by improved structure uniformity and porosity. Reconstitution of the freeze-dried solids was influenced by the microstructure generated and physical mechanisms involved during dissolution. High porosity and presence of large pores enable rapid dissolution of the dried solids. Different dissolution mechanisms between gum arabic and coffee had strong impact on the kinetics of dissolution. The concept of process-microstructure-property relationship is thus very clear in this study.
Author :Great Britain. Steering Group on Chemical Aspects of Food Surveillance Publisher : ISBN 13 : Total Pages :58 pages Book Rating :4.F/5 ( download)
Book Synopsis Authenticity of Soluble Coffee by : Great Britain. Steering Group on Chemical Aspects of Food Surveillance
Download or read book Authenticity of Soluble Coffee written by Great Britain. Steering Group on Chemical Aspects of Food Surveillance and published by . This book was released on 1995 with total page 58 pages. Available in PDF, EPUB and Kindle. Book excerpt: Following indications that soluble coffee being sold in the UK contained non-coffee bean material, the Working Party on Food Authenticity has investigated soluble (instant) coffee sold through retail, catering and vending outlets in the UK. Possible adulterants include coffee plant husks, skins, stems or stalks, added before roasting or other non-coffee bean matter such as maltodextrins which may be added before or after the drying process. This report details the background to the survey, the survey design, its results (15% were considered adulterated) and the follow-up action which has been implemented.
Download or read book Backpacker written by and published by . This book was released on 2001-03 with total page 206 pages. Available in PDF, EPUB and Kindle. Book excerpt: Backpacker brings the outdoors straight to the reader's doorstep, inspiring and enabling them to go more places and enjoy nature more often. The authority on active adventure, Backpacker is the world's first GPS-enabled magazine, and the only magazine whose editors personally test the hiking trails, camping gear, and survival tips they publish. Backpacker's Editors' Choice Awards, an industry honor recognizing design, feature and product innovation, has become the gold standard against which all other outdoor-industry awards are measured.
Book Synopsis Cryopreservation and Freeze-Drying Protocols by : John G. Day
Download or read book Cryopreservation and Freeze-Drying Protocols written by John G. Day and published by Springer Science & Business Media. This book was released on 2007-06-05 with total page 703 pages. Available in PDF, EPUB and Kindle. Book excerpt: In addition to outlining the fundamental principles associated with the conservation of biological resources, freeze-drying and cryopreservation, this text is a compilation of cryptopreservation and freeze-drying methodologies applicable to different biological materiels, developed by expert laboratories.
Book Synopsis Freeze-drying of Pharmaceuticals and Biopharmaceuticals by : Felix Franks
Download or read book Freeze-drying of Pharmaceuticals and Biopharmaceuticals written by Felix Franks and published by Royal Society of Chemistry. This book was released on 2008 with total page 220 pages. Available in PDF, EPUB and Kindle. Book excerpt: Aimed at product and process developers in the biopharmaceutical industry and academia, this is the first book to describe freeze-drying, as related to the pharmaceutical industry.
Book Synopsis Food Powders by : Enrique Ortega-Rivas
Download or read book Food Powders written by Enrique Ortega-Rivas and published by Springer Science & Business Media. This book was released on 2006-04-04 with total page 382 pages. Available in PDF, EPUB and Kindle. Book excerpt: This useful reference is the first book to address key aspects of food powder technology. It assembles organized and updated information on the physical properties, production, and functionality of food powder, previously unavailable in book form.
Book Synopsis Freeze-Drying/Lyophilization Of Pharmaceutical & Biological Products, Revised and Expanded by : Louis Rey
Download or read book Freeze-Drying/Lyophilization Of Pharmaceutical & Biological Products, Revised and Expanded written by Louis Rey and published by CRC Press. This book was released on 2004-01-21 with total page 634 pages. Available in PDF, EPUB and Kindle. Book excerpt: Thoroughly acquainting the reader with freeze-drying fundamentals, Freeze-Drying/Lyophilization of Pharmaceutical and Biological Products, Second Edition carves practical guidelines from the very latest theoretical research, technologies, and industrial procedures. It delineates the best execution of steps from closure preparation and regulatory control of products to equipment sterilization and process validation. With 13 new chapters providing state-of-the-art information, the book unveils innovations currently advancing the field, including LYOGUARD® packaging for bulk freeze-drying and the irradiation of pharmaceutical and biological products.
Book Synopsis The Craft and Science of Coffee by : Britta Folmer
Download or read book The Craft and Science of Coffee written by Britta Folmer and published by Academic Press. This book was released on 2016-12-16 with total page 558 pages. Available in PDF, EPUB and Kindle. Book excerpt: The Craft and Science of Coffee follows the coffee plant from its origins in East Africa to its current role as a global product that influences millions of lives though sustainable development, economics, and consumer desire. For most, coffee is a beloved beverage. However, for some it is also an object of scientifically study, and for others it is approached as a craft, both building on skills and experience. By combining the research and insights of the scientific community and expertise of the crafts people, this unique book brings readers into a sustained and inclusive conversation, one where academic and industrial thought leaders, coffee farmers, and baristas are quoted, each informing and enriching each other. This unusual approach guides the reader on a journey from coffee farmer to roaster, market analyst to barista, in a style that is both rigorous and experience based, universally relevant and personally engaging. From on-farming processes to consumer benefits, the reader is given a deeper appreciation and understanding of coffee's complexity and is invited to form their own educated opinions on the ever changing situation, including potential routes to further shape the coffee future in a responsible manner. Presents a novel synthesis of coffee research and real-world experience that aids understanding, appreciation, and potential action Includes contributions from a multitude of experts who address complex subjects with a conversational approach Provides expert discourse on the coffee calue chain, from agricultural and production practices, sustainability, post-harvest processing, and quality aspects to the economic analysis of the consumer value proposition Engages with the key challenges of future coffee production and potential solutions
Book Synopsis Biochar for Environmental Management by : Johannes Lehmann
Download or read book Biochar for Environmental Management written by Johannes Lehmann and published by Routledge. This book was released on 2012-05-16 with total page 450 pages. Available in PDF, EPUB and Kindle. Book excerpt: Biochar is the carbon-rich product when biomass (such as wood, manure or crop residues) is heated in a closed container with little or no available air. It can be used to improve agriculture and the environment in several ways, and its stability in soil and superior nutrient-retention properties make it an ideal soil amendment to increase crop yields. In addition to this, biochar sequestration, in combination with sustainable biomass production, can be carbon-negative and therefore used to actively remove carbon dioxide from the atmosphere, with major implications for mitigation of climate change. Biochar production can also be combined with bioenergy production through the use of the gases that are given off in the pyrolysis process. This book is the first to synthesize the expanding research literature on this topic. The book's interdisciplinary approach, which covers engineering, environmental sciences, agricultural sciences, economics and policy, is a vital tool at this stage of biochar technology development. This comprehensive overview of current knowledge will be of interest to advanced students, researchers and professionals in a wide range of disciplines.
Download or read book Freeze-Drying written by Peter Haseley and published by John Wiley & Sons. This book was released on 2018-05-07 with total page 434 pages. Available in PDF, EPUB and Kindle. Book excerpt: This completely updated and enlarged third edition of the classic text adopts a practical approach to describe the fundamentals of freeze-drying, backed by many explanatory examples. Following an introduction to the fundamentals, the book goes on to discuss process and plant automation as well as methods to transfer pilot plant qualifications and process data to production. An entire section is devoted to a large range of different pharmaceutical, biological, and medical products. New to this edition are chapters on antibodies, freeze-dry microscopy, TEMPRIS, microwave freeze-drying, spray freeze-drying, and PAT. Their many years of experience in freeze-drying enable the authors to supply valuable criteria for the selection of laboratory, pilot and production plants, discussing the advantages, drawbacks and limitations of different plant designs. Alongside guidelines for the evaluation and qualification of plants and processes, the author also includes a troubleshooting section.
Book Synopsis Freeze-Drying of Foods by : C. Judson King
Download or read book Freeze-Drying of Foods written by C. Judson King and published by . This book was released on 1971-01-01 with total page 86 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Freezing Colloids: Observations, Principles, Control, and Use by : Sylvain Deville
Download or read book Freezing Colloids: Observations, Principles, Control, and Use written by Sylvain Deville and published by Springer. This book was released on 2017-01-19 with total page 618 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book presents a comprehensive overview of the freezing of colloidal suspensions and explores cutting-edge research in the field. It is the first book to deal with this phenomenon from a multidisciplinary perspective, and examines the various occurrences, their technological uses, the fundamental phenomena, and the different modeling approaches. Its chapters integrate input from fields as diverse as materials science, physics, biology, mathematics, geophysics, and food science, and therefore provide an excellent point of departure for anyone interested in the topic. The main content is supplemented by a wealth of figures and illustrations to elucidate the concepts presented, and includes a final chapter providing advice for those starting out in the field. As such, the book provides an invaluable resource for materials scientists, physicists, biologists, and mathematicians, and will also benefit food engineers, civil engineers, and materials processing professionals.
Book Synopsis Edible Oleogels by : Alejandro G. Marangoni
Download or read book Edible Oleogels written by Alejandro G. Marangoni and published by Elsevier. This book was released on 2015-08-24 with total page 350 pages. Available in PDF, EPUB and Kindle. Book excerpt: In an effort to provide alternatives to trans and saturated fats, scientists have been busy modifying the physical properties of oils to resemble those of fats. In this fashion, many food products requiring a specific texture and rheology can be made with these novel oil-based materials without causing significant changes to final product quality. The major approach to form these materials is to incorporate specific molecules (polymers, amphiphiles, waxes) into the oil components that will alter the physical properties of the oil so that its fluidity will decrease and the rheological properties will be similar to those of fats. These new oilbased materials are referred to as oil gels, or “oleogels,“ and this emerging technology is the focus of many scientific investigations geared toward helping decrease the incidence of obesity and cardiovascular disease. Presents a novel strategy to eliminate trans fats from our diets and avoid excessive amounts of saturated fat by structuring oil to make it behave like crystalline fat Reviews recent advances in the structuring of edible oils to form new mesoscale and nanoscale structures, including nanofibers, mesophases, and functionalized crystals and crystalline particles Identifies evidence on how to develop trans fat free, low saturate functional shortenings for the food industry that could make a major impact on the health characteristics of the foods we consume
