Studies of the encapsulation and release of carbon dioxide from amorphous and crystalline alpha cyclodextrin powders and its application in food systems
➤ Gửi thông báo lỗi ⚠️ Báo cáo tài liệu vi phạmNội dung chi tiết: Studies of the encapsulation and release of carbon dioxide from amorphous and crystalline alpha cyclodextrin powders and its application in food systems
Studies of the encapsulation and release of carbon dioxide from amorphous and crystalline alpha cyclodextrin powders and its application in food systems
The University Of QueenslandAUSTRALIAStudies of the Encapsulation and Release of Carbon Dioxide from Amorphous and Crystalline Alpha-Cyclodextrin Powd Studies of the encapsulation and release of carbon dioxide from amorphous and crystalline alpha cyclodextrin powders and its application in food systems ders and Its Application in Food SystemsMinh Thao HoM.Eng. (Food Engineering and Bioprocess Technology) and B.Eng. (Food Technology)A thesis submitted for the degree of Doctor of Philosophy at The University of Queensland in 2017 School of Agriculture and Food SciencesAbstractCarbon dioxide gas has Studies of the encapsulation and release of carbon dioxide from amorphous and crystalline alpha cyclodextrin powders and its application in food systems been widely used in food production. Nevertheless, the conventional ways to utilize CƠ2 gas have limitations in terms of safety, convenience, handlingStudies of the encapsulation and release of carbon dioxide from amorphous and crystalline alpha cyclodextrin powders and its application in food systems
and storage. To offer a safe and convenient approach to use CO2 gas. the production of food-grade CO2 powder in which CƠ2 release can be controlled wThe University Of QueenslandAUSTRALIAStudies of the Encapsulation and Release of Carbon Dioxide from Amorphous and Crystalline Alpha-Cyclodextrin Powd Studies of the encapsulation and release of carbon dioxide from amorphous and crystalline alpha cyclodextrin powders and its application in food systems olution of alpha-cyclodextrin ( -CD) or crystalline -CD in a solid state. However, shortcomings (low yield or stability of the complex) of these techniques have prevented their actual application. In this project, an innovative method to produce co2- -CD complex powder with high yield and stability Studies of the encapsulation and release of carbon dioxide from amorphous and crystalline alpha cyclodextrin powders and its application in food systems was investigated using amorphous spray- -CD powder followed by crystallization of the complex. Due to a lack of understanding of-CD powder propertiesStudies of the encapsulation and release of carbon dioxide from amorphous and crystalline alpha cyclodextrin powders and its application in food systems
and thecomplexities of conventional methods to quantify co2 in solid systems, the project commenced with the-CD powders and the development of a simplThe University Of QueenslandAUSTRALIAStudies of the Encapsulation and Release of Carbon Dioxide from Amorphous and Crystalline Alpha-Cyclodextrin Powd Studies of the encapsulation and release of carbon dioxide from amorphous and crystalline alpha cyclodextrin powders and its application in food systems olecular structure between crystalline and amorph -CDs were illustrated by the analytical results of SEM. X-ray, FTIR. DSC, TGA and 13C-NMR. The study of moisture sorption-CD powderadsorbed more water than its crystalline counterpart at the same aw. but it crystallized as it was equilibrated at high Studies of the encapsulation and release of carbon dioxide from amorphous and crystalline alpha cyclodextrin powders and its application in food systems er than 65% RH (> 13.70g moisture/100 g of dry solids).A simple system to quantify the CƠ2 in the complex through measuring the amount of CO2 releasedStudies of the encapsulation and release of carbon dioxide from amorphous and crystalline alpha cyclodextrin powders and its application in food systems
from the complex into an air-tight chamber headspace by using an infra-red CO2 probe was designed and tested. The concentrations measured using this The University Of QueenslandAUSTRALIAStudies of the Encapsulation and Release of Carbon Dioxide from Amorphous and Crystalline Alpha-Cyclodextrin Powd Studies of the encapsulation and release of carbon dioxide from amorphous and crystalline alpha cyclodextrin powders and its application in food systems tudy of solid encapsulation of crystalline (9.84% MC, w.b.) and amorphous (5.58% MC, w.b. -CD powders at 0.4-1.6 MPa for 0--CD encapsulated a much largerquantity of CO2 than the crystalline form at low pressure and short time (p < 0.05). An increase in pressure and prolongation of the-CD. especially Studies of the encapsulation and release of carbon dioxide from amorphous and crystalline alpha cyclodextrin powders and its application in food systems forthe crystalline form.-CD was 1.45 mol co2 -CD, which wasmarkedly-CD (0.98 mol co2 -CD). Solid encapsulation didiinot affect the structure of amorpStudies of the encapsulation and release of carbon dioxide from amorphous and crystalline alpha cyclodextrin powders and its application in food systems
-CD. but slightly altered-CD.Peak representing the encapsulated CƠ2 in the complex was clearly observed on the FTIR (2334 cm-’) and NMR (125.3 ppm) sThe University Of QueenslandAUSTRALIAStudies of the Encapsulation and Release of Carbon Dioxide from Amorphous and Crystalline Alpha-Cyclodextrin Powd Studies of the encapsulation and release of carbon dioxide from amorphous and crystalline alpha cyclodextrin powders and its application in food systems ped. To achieve this, initially water was added to-CD powder to increase itsMC to around its crystallization induced level (13, 15 and 17% MC, w.b ), and complexation W'as undertaken under 0.4-1.6 MPa and compared with crystalline CD complexation. The results showed that the EC of-CD significantly i Studies of the encapsulation and release of carbon dioxide from amorphous and crystalline alpha cyclodextrin powders and its application in food systems ncreased up to 1.1-1.2 mol co2 -CD. Under thesame conditions, the-CD showed a considerable decline with an increase of-CD powder during complexation wStudies of the encapsulation and release of carbon dioxide from amorphous and crystalline alpha cyclodextrin powders and its application in food systems
as clearly observed in the analytical results of SEM, FTIR, X-ray, NMR and DSC. The crystals of the complex have a cage-type structure entrapping the The University Of QueenslandAUSTRALIAStudies of the Encapsulation and Release of Carbon Dioxide from Amorphous and Crystalline Alpha-Cyclodextrin Powd Studies of the encapsulation and release of carbon dioxide from amorphous and crystalline alpha cyclodextrin powders and its application in food systems n stability.Dehydration of the crystallised complex produced from amorphous -CD powder to improve its stability by desiccant adsorption using silica gel and CaCI2 desiccants, and release properties of the desiccated complex in air, water and oil media, were investigated. CaCI2 reduced the complex ar Studies of the encapsulation and release of carbon dioxide from amorphous and crystalline alpha cyclodextrin powders and its application in food systems t-faster, with less co2 loss during dehydration, than using silica gel. Dehydration dramatically improved the complex stability. The release rate of CStudies of the encapsulation and release of carbon dioxide from amorphous and crystalline alpha cyclodextrin powders and its application in food systems
O2 markedly increased with an increase in RH. and W'as much faster in water than in oil. However, almost none of the CO2 was released from the complexThe University Of QueenslandAUSTRALIAStudies of the Encapsulation and Release of Carbon Dioxide from Amorphous and Crystalline Alpha-Cyclodextrin Powd Studies of the encapsulation and release of carbon dioxide from amorphous and crystalline alpha cyclodextrin powders and its application in food systems direct mixing of the dehydrated CO2 powder (0.5-0.6 mol co2 -CD) into the product before packing. The results showed a significant inhibition of the mould and yeast growth during storage of cottage cheese at temperatures of 7 and 25°c. This demonstrated the ease of use of co2 powder In food products Studies of the encapsulation and release of carbon dioxide from amorphous and crystalline alpha cyclodextrin powders and its application in food systems if co2 gas is needed to extend the shelf-life of these products.HiDeclaration by authorThis thesis is composed of my original work, and contains no mStudies of the encapsulation and release of carbon dioxide from amorphous and crystalline alpha cyclodextrin powders and its application in food systems
aterial previously published or written by another person except where due reference has been made in the text. I have clearly stated the contributionThe University Of QueenslandAUSTRALIAStudies of the Encapsulation and Release of Carbon Dioxide from Amorphous and Crystalline Alpha-Cyclodextrin Powd Studies of the encapsulation and release of carbon dioxide from amorphous and crystalline alpha cyclodextrin powders and its application in food systems ding statistical assistance, survey design, data analysis, significant technical procedures, professional editorial advice, and any other original research work used or reported in my thesis. The content of my thesis is the result of work I have carried out since the commencement of my research high Studies of the encapsulation and release of carbon dioxide from amorphous and crystalline alpha cyclodextrin powders and its application in food systems er degree candidature and does not include a substantial part of work that has been submitted to qualify for the award of any other degree or diplomaStudies of the encapsulation and release of carbon dioxide from amorphous and crystalline alpha cyclodextrin powders and its application in food systems
in any university or other tertiary institution. I have clearly stated which parts of my thesis, if any, have been submitted to qualify for another awThe University Of QueenslandAUSTRALIAStudies of the Encapsulation and Release of Carbon Dioxide from Amorphous and Crystalline Alpha-Cyclodextrin Powd Studies of the encapsulation and release of carbon dioxide from amorphous and crystalline alpha cyclodextrin powders and its application in food systems versity of Queensland, the thesis be made available for research and study in accordance with the Copyright Act 1968 unless a period of embargo has been approved by the Dean of the Graduate School.I acknowledge that copyright of all material contained in my thesis resides with the copyright holder(s Studies of the encapsulation and release of carbon dioxide from amorphous and crystalline alpha cyclodextrin powders and its application in food systems ) of that material. Where appropriate I have obtained copyright permission from the copyright holder to reproduce material in this thesis.ivThe University Of QueenslandAUSTRALIAStudies of the Encapsulation and Release of Carbon Dioxide from Amorphous and Crystalline Alpha-Cyclodextrin PowdThe University Of QueenslandAUSTRALIAStudies of the Encapsulation and Release of Carbon Dioxide from Amorphous and Crystalline Alpha-Cyclodextrin PowdGọi ngay
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