Intro -- Acknowledgements -- Abstract -- Zusammenfassung -- Symbols -- 1 Introduction -- 1.1 The structure of instant coffee -- 1.2 The process of soluble coffee production -- 1.3 Freezing of concentrated solutions -- 1.4 Foaming of concentrated solutions -- 1.5 Freeze-drying of bulk materials -- 1.6 Reconstitution of food powders -- 2 Methodology -- 2.1 Materials -- 2.2 Crystallization processes -- 2.3 Foaming processes -- 2.4 Freeze-drying -- 2.5 Reconstitution -- 2.6 Characterization and analysis methods -- 3 Results and Discussion -- 3.1 Crystallization process -- 3.2 Foaming process
3.3 Crystallization and foam formation in the SSHE -- 3.4 Drying Kinetics -- 3.5 Modeling of freeze-drying as a function of thestructure -- 3.6 Influence of internal structure on product quality -- 4 Conclusion -- 4.1 Structure building of highly concentrated coffeesolutions -- 4.2 Drying kinetics as a function of the internalporous structure -- 4.3 Modeling of freeze-drying kinetics -- 4.4 Reconstitution kinetics as a function of theinternal porous structure -- 4.5 Summary -- Bibliography -- Appendix A -- Appendix B -- Appendix C
