Research Background

The residual ash from coal burning in boiler (water wall slag) of pulverized coal fire power plant has a direct impact on the stability and efficiency of power production, especially lignite-based from Mae Moh coal mine with high percentage of CaO. The percentage of CaO continues to rise based on survey, resulting in even higher ash and wall slag built up. Therefore, the Electricity Generating Authority of Thailand is interested in developing high-pressure water soot system for water wall boiler cleaning, a system for online cleaning ash accumulation of furnace walls at Mae Moh Power Plant. Swallowing difficulty (often known as dysphagia) is a disorder in the passage of food from oral cavity to other organs in the digestive system resulting in swallowing abnormalities. Dysphagia usually occurs with aspiration or choking during swallowing and could cause dehydration and nutrient deficiency eventually leading to malnutrition. The most serious complication of dysphagia is aspiration pneumonia which is life-threatening. 

Siam Modified Starch Co., Ltd. (SMS) is a global leader of modified cassava starch industry. The company had recognized the importance of developing food and beverage products for people suffering from dysphagia in a form of thickening powder. This was intended to accommodate the demands of patients with dysphagia and the currently increasing elderly population in Thailand’s aged society.

SMS had contracted with the National Metal and Materials Technology Center (MTEC) to study and analyze the properties, especially rheological properties, of maltodextrin-based mixtures with the aim of developing thickening powders for dysphagia diets at three viscosity levels conforming to the National Dysphagia Diet standard (NDD): nectar-like, honey-like, and pudding-like consistencies. The goal of the research was to formulate and modify the thickening properties to match those of the benchmark commercial products.

Research objectives

Laboratory prototypes of maltodextrin-based thickening powder products

What did the research team do?

• Analysis of relevant properties of commercial thickening powder products
• Analysis of the fundamental properties of various hydrocolloids
• Formulation of the thickening powder prototypes and analysis of their properties, particularly rheological properties
• Investigation of the influences of pH, temperature, and amylase enzyme on the rheological properties of the prototype formulae
• Assistance on sensory evaluation tests