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Development and validation of a dyna...

University of Illinois at Urbana-Champaign.

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Development and validation of a dynamic vapor sorption-fast gas chromatography method for studying the effects of humidification and temperature on volatile release from amorphous carbohydrate glasses.

Record Type:	Electronic resources : Monograph/item
Title/Author:	Development and validation of a dynamic vapor sorption-fast gas chromatography method for studying the effects of humidification and temperature on volatile release from amorphous carbohydrate glasses./
Author:	Bohn, Dawn Marie.
Description:	372 p.
Notes:	Adviser: Shelly Schmidt.
Contained By:	Dissertation Abstracts International65-11B.
Subject:	Agriculture, Food Science and Technology. -
Online resource:	http://pqdd.sinica.edu.tw/twdaoapp/servlet/advanced?query=3153251
ISBN:	9780496137381

Development and validation of a dynamic vapor sorption-fast gas chromatography method for studying the effects of humidification and temperature on volatile release from amorphous carbohydrate glasses.
Bohn, Dawn Marie.

Development and validation of a dynamic vapor sorption-fast gas chromatography method for studying the effects of humidification and temperature on volatile release from amorphous carbohydrate glasses. - 372 p.

Adviser: Shelly Schmidt.

Thesis (Ph.D.)--University of Illinois at Urbana-Champaign, 2004.

The presence of unique flavors in foods and beverages is essential to ensuring consumer acceptance and demand. Unique flavors not only arise from the combination of the basic "tastes" that are perceived by the taste buds on our tongue, but also from the presence of volatile chemical compounds. Volatile compounds are often entrapped in amorphous glassy carbohydrate matrices due to the amorphous glass' ability to retain a high percentage of volatiles. The amorphous structure, however, can be disrupted due to exposure to an increase in relative humidity and/or temperature.

ISBN: 9780496137381Subjects--Topical Terms:

1017813
Agriculture, Food Science and Technology.

Development and validation of a dynamic vapor sorption-fast gas chromatography method for studying the effects of humidification and temperature on volatile release from amorphous carbohydrate glasses.
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020 $a 9780496137381
035 $a (UMI)AAI3153251
035 $a AAI3153251
040 $a UMI $c UMI
100 1 $a Bohn, Dawn Marie. $3 1057502
245 1 0 $a Development and validation of a dynamic vapor sorption-fast gas chromatography method for studying the effects of humidification and temperature on volatile release from amorphous carbohydrate glasses.
300 $a 372 p.
500 $a Adviser: Shelly Schmidt.
500 $a Source: Dissertation Abstracts International, Volume: 65-11, Section: B, page: 5474.
502 $a Thesis (Ph.D.)--University of Illinois at Urbana-Champaign, 2004.
520 $a The presence of unique flavors in foods and beverages is essential to ensuring consumer acceptance and demand. Unique flavors not only arise from the combination of the basic "tastes" that are perceived by the taste buds on our tongue, but also from the presence of volatile chemical compounds. Volatile compounds are often entrapped in amorphous glassy carbohydrate matrices due to the amorphous glass' ability to retain a high percentage of volatiles. The amorphous structure, however, can be disrupted due to exposure to an increase in relative humidity and/or temperature.
520 $a Evaluating the effects of humidification and temperature changes on volatile release from amorphous carbohydrate entrapping systems has traditionally been performed using saturated salt solutions in desiccators. A number of limitations exist with methods that employ saturated salt solutions in desiccators for humidification, including: (1) the lengthy period of time it takes the product to achieve equilibrium, resulting in discrete data points with large time intervals between them, (2) the difficulty of obtaining conclusive, accurate measurements due to the protocol of continuously removing the sample from the desiccator and exposing it to an environment which often possesses a different relative humidity, and (3) the complexity associated with obtaining volatile release data over time.
520 $a In 1997, Surface Management Systems (London, UK) developed a fully automated humidification system that can expose a food or other biopolymer systems to relative humidity and/or temperature changes according to the specifications determined by the researcher.
520 $a The overall objective of this study was to develop and validate a rapid volatile analysis method which coupled Dynamic Vapor Sorption technology with fast gas chromatography-flame ionization detection for studying the effects of humidification and temperature on volatile release from amorphous glasses. Uncertainty analysis was performed on the results obtained from the validation experiments. The method was also used to analyze the physicochemical and kinetic changes that occur at various relative humidities and temperatures that initiate the volatile release from amorphous glasses.
590 $a School code: 0090.
650 4 $a Agriculture, Food Science and Technology. $3 1017813
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710 2 0 $a University of Illinois at Urbana-Champaign. $3 626646
773 0 $t Dissertation Abstracts International $g 65-11B.
790 $a 0090
790 1 0 $a Schmidt, Shelly, $e advisor
791 $a Ph.D.
792 $a 2004
856 4 0 $u http://pqdd.sinica.edu.tw/twdaoapp/servlet/advanced?query=3153251