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|a Levin, Patrick.
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|a Designing the Internal Porous Structure of Soluble Coffee Particles to Improve Freeze-Drying and Functionality
|h [electronic resource].
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|a Göttingen :
|b Cuvillier Verlag,
|c 2023.
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|a 1 online resource (153 p.).
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|v v.22
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|a Description based upon print version of record.
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|a Intro -- Acknowledgements -- Abstract -- Zusammenfassung -- Symbols -- 1 Introduction -- 1.1 The structure of instant coffee -- 1.2 The process of soluble coffee production -- 1.3 Freezing of concentrated solutions -- 1.4 Foaming of concentrated solutions -- 1.5 Freeze-drying of bulk materials -- 1.6 Reconstitution of food powders -- 2 Methodology -- 2.1 Materials -- 2.2 Crystallization processes -- 2.3 Foaming processes -- 2.4 Freeze-drying -- 2.5 Reconstitution -- 2.6 Characterization and analysis methods -- 3 Results and Discussion -- 3.1 Crystallization process -- 3.2 Foaming process
|
| 505 |
8 |
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|a 3.3 Crystallization and foam formation in the SSHE -- 3.4 Drying Kinetics -- 3.5 Modeling of freeze-drying as a function of thestructure -- 3.6 Influence of internal structure on product quality -- 4 Conclusion -- 4.1 Structure building of highly concentrated coffeesolutions -- 4.2 Drying kinetics as a function of the internalporous structure -- 4.3 Modeling of freeze-drying kinetics -- 4.4 Reconstitution kinetics as a function of theinternal porous structure -- 4.5 Summary -- Bibliography -- Appendix A -- Appendix B -- Appendix C
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|a Levin, Patrick
|t Designing the Internal Porous Structure of Soluble Coffee Particles to Improve Freeze-Drying and Functionality
|d Göttingen : Cuvillier Verlag,c2023
|z 9783736977266
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