Files in this item

FilesDescriptionFormat

application/pdf

application/pdfGao_Yang.pdf (5Mb)
(no description provided)PDF

application/vnd.openxmlformats-officedocument.spreadsheetml.sheet

application/vnd.openxmlformats-officedocument.spreadsheetml.sheetDSC Tg Enthalpy ... batch Month0 4_6_2010.xlsx (16Kb)
(no description provided)Microsoft Excel 2007

application/vnd.openxmlformats-officedocument.spreadsheetml.sheet

application/vnd.openxmlformats-officedocument.spreadsheetml.sheetDSC Tg Enthalpy ... batch Month1 5_5_2010.xlsx (21Kb)
(no description provided)Microsoft Excel 2007

application/vnd.openxmlformats-officedocument.spreadsheetml.sheet

application/vnd.openxmlformats-officedocument.spreadsheetml.sheetDSC Tg Enthalpy ... batch Month2 6_5_2010.xlsx (24Kb)
(no description provided)Microsoft Excel 2007

application/vnd.openxmlformats-officedocument.spreadsheetml.sheet

application/vnd.openxmlformats-officedocument.spreadsheetml.sheetDSC Tg Enthalpy ... batch Month3 7_5_2010.xlsx (23Kb)
(no description provided)Microsoft Excel 2007

application/vnd.openxmlformats-officedocument.spreadsheetml.sheet

application/vnd.openxmlformats-officedocument.spreadsheetml.sheetDSC Tg Enthalpy ... batch Month4 8_5_2010.xlsx (24Kb)
(no description provided)Microsoft Excel 2007

application/vnd.openxmlformats-officedocument.spreadsheetml.sheet

application/vnd.openxmlformats-officedocument.spreadsheetml.sheetDSC Tg Enthalpy ... batch Month5 9_5_2010.xlsx (24Kb)
(no description provided)Microsoft Excel 2007

application/vnd.openxmlformats-officedocument.spreadsheetml.sheet

application/vnd.openxmlformats-officedocument.spreadsheetml.sheetDSC Tg Enthalpy ... atch Month6 10_5_2010.xlsx (26Kb)
(no description provided)Microsoft Excel 2007

application/vnd.openxmlformats-officedocument.spreadsheetml.sheet

application/vnd.openxmlformats-officedocument.spreadsheetml.sheet0 month GC anal ... ith calibration curve.xlsx (66Kb)
(no description provided)Microsoft Excel 2007

application/vnd.openxmlformats-officedocument.spreadsheetml.sheet

application/vnd.openxmlformats-officedocument.spreadsheetml.sheet1 Month GC anal ... ith calibration curve.xlsx (76Kb)
(no description provided)Microsoft Excel 2007

application/vnd.openxmlformats-officedocument.spreadsheetml.sheet

application/vnd.openxmlformats-officedocument.spreadsheetml.sheet2 Month GC anal ... ith calibration curve.xlsx (60Kb)
(no description provided)Microsoft Excel 2007

application/vnd.openxmlformats-officedocument.spreadsheetml.sheet

application/vnd.openxmlformats-officedocument.spreadsheetml.sheet3 Month GC anal ... ith calibration curve.xlsx (60Kb)
(no description provided)Microsoft Excel 2007

application/vnd.openxmlformats-officedocument.spreadsheetml.sheet

application/vnd.openxmlformats-officedocument.spreadsheetml.sheet4 Month GC anal ... ith calibration curve.xlsx (61Kb)
(no description provided)Microsoft Excel 2007

application/vnd.openxmlformats-officedocument.spreadsheetml.sheet

application/vnd.openxmlformats-officedocument.spreadsheetml.sheet5 Month GC anal ... ith calibration curve.xlsx (61Kb)
(no description provided)Microsoft Excel 2007

application/vnd.openxmlformats-officedocument.spreadsheetml.sheet

application/vnd.openxmlformats-officedocument.spreadsheetml.sheet6 Month GC anal ... ith calibration curve.xlsx (61Kb)
(no description provided)Microsoft Excel 2007
Other Available Formats

text/csv

text/csv6 Month GC anal ... calibration curve.xlsx.csv (21Kb)
Automatically converted using OpenOffice.orgCSV file

text/csv

text/csv5 Month GC anal ... calibration curve.xlsx.csv (21Kb)
Automatically converted using OpenOffice.orgCSV file

text/csv

text/csv4 Month GC anal ... calibration curve.xlsx.csv (20Kb)
Automatically converted using OpenOffice.orgCSV file

text/csv

text/csv3 Month GC anal ... calibration curve.xlsx.csv (21Kb)
Automatically converted using OpenOffice.orgCSV file

text/csv

text/csv2 Month GC anal ... calibration curve.xlsx.csv (21Kb)
Automatically converted using OpenOffice.orgCSV file

text/csv

text/csv1 Month GC anal ... calibration curve.xlsx.csv (21Kb)
Automatically converted using OpenOffice.orgCSV file

text/csv

text/csv0 month GC anal ... calibration curve.xlsx.csv (13Kb)
Automatically converted using OpenOffice.orgCSV file

text/csv

text/csvDSC Tg Enthalpy ... Month6 10_5_2010.xlsx.csv (14Kb)
Automatically converted using OpenOffice.orgCSV file

text/csv

text/csvDSC Tg Enthalpy ... h Month5 9_5_2010.xlsx.csv (12Kb)
Automatically converted using OpenOffice.orgCSV file

text/csv

text/csvDSC Tg Enthalpy ... h Month4 8_5_2010.xlsx.csv (11Kb)
Automatically converted using OpenOffice.orgCSV file

text/csv

text/csvDSC Tg Enthalpy ... h Month3 7_5_2010.xlsx.csv (10Kb)
Automatically converted using OpenOffice.orgCSV file

text/csv

text/csvDSC Tg Enthalpy ... h Month2 6_5_2010.xlsx.csv (11Kb)
Automatically converted using OpenOffice.orgCSV file

text/csv

text/csvDSC Tg Enthalpy ... h Month1 5_5_2010.xlsx.csv (10Kb)
Automatically converted using OpenOffice.orgCSV file

text/csv

text/csvDSC Tg Enthalpy ... h Month0 4_6_2010.xlsx.csv (5Kb)
Automatically converted using OpenOffice.orgCSV file

Description

Title:Chemical and physical stability of spray-dried and glass encapsulated spray-dried flavors stored below their glass transition temperatures
Author(s):Gao, Yang
Advisor(s):Schmidt, Shelly J.; Cadwallader, Keith R.
Department / Program:Food Science & Human Nutrition
Discipline:Food Science & Human Nutrition
Degree Granting Institution:University of Illinois at Urbana-Champaign
Degree:M.S.
Genre:Thesis
Subject(s):benzaldehyde
extrusion
evaporated cane juice
glass encapsulation
glass transition temperature
isomalt
oxidation
physical aging
spray dried flavor stability
Abstract:Product shelf life is among the top concerns of the flavor industry. The purpose of this study was to investigate multiple encapsulation technology (MET) for the extension of the limited shelf life of readily volatilized and/or oxidized spray-dry flavors. MET is the use of a quenched melted glass-forming crystalline material as an extra layer of encapsulation for spray-dried (SD) flavors to further enhance stability and extend shelf life. The objectives of this research were to: 1) compare and contrast the chemical and physical stability of SD and two MET flavors, 2) compare the chemical and physical stability at all storage temperatures (Ts) and times, 3) determine possible mechanisms of flavor loss, such as volatile permeation and/or oxidative degradation, and 4) provide recommendations for shelf-life extension of MET flavors. One benzaldehyde SD flavor and two MET materials, isomalt (ISO) and evaporated cane juice (ECJ), were used as model systems. Samples were packaged in individual aluminum pouches and sealed in the presence of air to allow for possible oxidation of benzaldehyde during storage. Finished products were then stored below their glass transition temperatures (Tg) at 7°C, 25°C and 45°C, and analyzed at zero time and at monthly intervals for 6 months. Physical stability parameters, measured using Differential Scanning Calorimetry (DSC), were Tg, crystalline content, melting temperature, and physical aging. In addition, Scanning Electron Microscope (SEM) was used for micro-level observation of physical structure. Chemical stability was based on the total percent change in benzaldehyde determined by Stable Isotope Dilution Assay-Gas Chromatography-Mass Spectrometry (SIDA-GC-MS). Benzoic acid, as the major oxidative degradation product of benzaldehyde, was also measured. Regression modeling of data was conducted using Statistical Analysis System (SAS). As predicted, both MET flavors had significantly higher flavor stability (p<0.0001) than the SD flavor at all storage temperatures, as indicated by less loss of benzaldehyde. The ECJ MET, with an average Tg of at least 10°C greater than the ISO MET Tg, exhibited better overall flavor stability at all storage temperatures (p<0.0001). Over storage time, the ECJ MET exhibited much less physical aging and re-crystallization than ISO MET. This research suggests that ECJ MET, with a large ΔT (Tg-Ts), provides the highest flavor stability. Benzoic acid formation was higher in SD than in MET. Overall, the amount of benzoic acid formed was much less compared to benzaldehyde loss, indicating the main mechanism for flavor loss might be volatilization of benzaldehyde.
Issue Date:2011-05-25
URI:http://hdl.handle.net/2142/24369
Rights Information:Copyright 2011 Yang Gao. All rights reserved.
Date Available in IDEALS:2011-05-25
2013-05-26
Date Deposited:2011-05


This item appears in the following Collection(s)

Item Statistics

  • Total Downloads: 1722
  • Downloads this Month: 4
  • Downloads Today: 0