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- W828473774 abstract "Sub-atmospheric fluidised bed freeze drying is a potential method of producinghigh quality dried beverages (such as coffee) more cheaply than using conventional freezedrying methods. Equipment at Loughborough has been further modified to enablefluidised bed freeze drying to be carried out at -30oC to enable materials with low collapsetemperatures to be freeze dried. Two base materials were tested: instant coffee andmaltodextrin, which were both doped with a representative selection of volatilecompounds found in ground coffee. Even at these low temperatures it was found thatsignificant drying had occurred after 2 hours of fluidisation at 0.1 bara. Coffee andmaltodextrin (both initially 20% solids content) had dried to moisture contents of 15%(wb) and 10.5% (wb) respectively. Volatiles were analyzed before and after drying usingheadspace solid phase micro-extraction, followed by gas chromatography-massspectrometry. Slightly better volatile retention was found with maltodextrin (average~60%) compared with coffee (average ~50%). Retentions were comparable to thoseobtained by conventional freeze drying. It was found from spray freezing experiments withmaltodextrin that approximately half the volatile loss from spray freeze drying occurs inthe spray freezing step." @default.
- W828473774 created "2016-06-24" @default.
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- W828473774 date "2008-01-01" @default.
- W828473774 modified "2023-09-24" @default.
- W828473774 title "Volatiles retention during the sub-atmospheric spray freeze drying of coffee and maltodextrin" @default.
- W828473774 hasPublicationYear "2008" @default.
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