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One-way Degassing Valve Behavior & Function in The Acceptability of Stored Coffee

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dc.contributor.advisor Lim, Loong-Tak
dc.contributor.author Cowell, Jessey
dc.date.accessioned 2018-09-25T15:00:16Z
dc.date.available 2019-09-01T05:00:49Z
dc.date.copyright 2018-09-19
dc.date.created 2018-09-19
dc.date.issued 2018-09-25
dc.identifier.uri http://hdl.handle.net/10214/14340
dc.description.abstract In this research, the opening/closing behavior of low-profile and button one-way degassing valves were examined with varying silicone oil viscosities (20, 70, 160 and 1100 mPa·s), valves were exposed to darkly roasted fine and coarse grind coffee degas. Furthermore, the degassing rates of fine and coarse coffees were approximated with two-component empirical models, enabling the simulation of CO2 degas behavior via a programmable infusion pump. Oxygen ingress was measured in real-time while the valve was exposed to fine and coarse coffee degas to evaluate the effect of opening/closing behavior on the ingress of air. In addition, consumer acceptability and discrimination testing between reference and treated samples stored in fraction pouches with oiled low-profile and button valves, as well as un-oiled low profile and no valve samples, were conducted in 7 sensory evaluations over a 12-week duration. Headspace analysis of key volatile concentrations was also performed on the brewed coffee. en_US
dc.description.sponsorship This work was supported by Mitacs through the Mitacs Accelerate program in conjunction with O2i Ltd. en_US
dc.language.iso en en_US
dc.title One-way Degassing Valve Behavior & Function in The Acceptability of Stored Coffee en_US
dc.type Thesis en_US
dc.degree.programme Food Science en_US
dc.degree.name Master of Science en_US
dc.degree.department Department of Food Science en_US
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