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dc.contributor.authorLinnenkugel, Sebastian
dc.date.accessioned2020-08-06T03:57:40Z
dc.date.available2020-08-06T03:57:40Z
dc.date.issued2019
dc.identifier.urihttp://hdl.handle.net/10179/15529
dc.descriptionEmbargoed until 1 July 2021en_US
dc.description.abstractTo overcome the limited shelf life of fresh fruit juice, manufacture aim to reduce the juice to a powdered form that can be available all year around. One technique of powder formulation is the use of spray dryer. However fruit juices are rich in fruit sugars and organic acids, which make them difficult to spray dry. Their low glass transition temperatures lead to stickiness problems in the spray dryer. This work investigates the prediction of the glass transition temperature (Tg) of fruit juice powders and mixtures including high molecular weight components often used as drying aids of their mixtures. The ability to predict glass transition temperatures enables optimization of powder formulations and spray dryer operation to avoid sticking problems. A semi-empirical model is presented to predict the glass transition temperature of fruit juice powders on the basis of the chemical composition and the Tg values of the individual pure components.--Shortened abstracten_US
dc.language.isoenen_US
dc.publisherMassey Universityen_US
dc.rightsThe Authoren_US
dc.subjectFruit juicesen_US
dc.subjectDryingen_US
dc.subjectGlass transition temperatureen_US
dc.subjectSpray dryingen_US
dc.titlePrediction of the glass transition temperature of fruit juice powders : a thesis presented in partial fulfilment of the requirements for the degree of Doctor in Philosophy in Process Engineering at Massey University, Manawatu, New Zealand. EMBARGOED until 1 July 2021.en_US
dc.typeThesisen_US
thesis.degree.disciplineProcess Engineeringen_US
thesis.degree.levelDoctoralen_US
thesis.degree.nameDoctor of Philosophy (PhD)en_US
dc.subject.anzsrc300604 Food packaging, preservation and processingen


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