Retention of volatiles during freeze drying of tomato juice

The present work studies some factors affecting volatile retention during freeze drying of tomato juice. 14C‐labelled butyl acetate was used as a model volatile. The variables studied were initial solids content, freezing rate, initial volatile concentration and sample thickness. The observed effect...

Descripción completa

Guardado en:
Detalles Bibliográficos
Autor principal: Gerschenson, Lía Noemí
Publicado: 1979
Acceso en línea:https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_09505423_v14_n4_p351_GERSCHENSON
http://hdl.handle.net/20.500.12110/paper_09505423_v14_n4_p351_GERSCHENSON
Aporte de:
Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) de Universidad de Buenos Aires
id paper:paper_09505423_v14_n4_p351_GERSCHENSON
record_format dspace
spelling paper:paper_09505423_v14_n4_p351_GERSCHENSON2023-06-08T15:54:30Z Retention of volatiles during freeze drying of tomato juice Gerschenson, Lía Noemí The present work studies some factors affecting volatile retention during freeze drying of tomato juice. 14C‐labelled butyl acetate was used as a model volatile. The variables studied were initial solids content, freezing rate, initial volatile concentration and sample thickness. The observed effects of initial solids content and freezing rate on volatile retention conformed to expectations. Thickness of samples was also a factor in volatile retention, but the results here obtained did not appear to be easily explained by current retention theories. The retention was found to be approximately constant for most of the range of initial volatile concentration studied. Adsorption – desorption experiments demonstrated that adsorption does not constitute a mechanism of butyl acetate retention in freeze dried tomato juice. Copyright © 1979, Wiley Blackwell. All rights reserved Fil:GERSCHENSON, L.N. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. 1979 https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_09505423_v14_n4_p351_GERSCHENSON http://hdl.handle.net/20.500.12110/paper_09505423_v14_n4_p351_GERSCHENSON
institution Universidad de Buenos Aires
institution_str I-28
repository_str R-134
collection Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA)
description The present work studies some factors affecting volatile retention during freeze drying of tomato juice. 14C‐labelled butyl acetate was used as a model volatile. The variables studied were initial solids content, freezing rate, initial volatile concentration and sample thickness. The observed effects of initial solids content and freezing rate on volatile retention conformed to expectations. Thickness of samples was also a factor in volatile retention, but the results here obtained did not appear to be easily explained by current retention theories. The retention was found to be approximately constant for most of the range of initial volatile concentration studied. Adsorption – desorption experiments demonstrated that adsorption does not constitute a mechanism of butyl acetate retention in freeze dried tomato juice. Copyright © 1979, Wiley Blackwell. All rights reserved
author Gerschenson, Lía Noemí
spellingShingle Gerschenson, Lía Noemí
Retention of volatiles during freeze drying of tomato juice
author_facet Gerschenson, Lía Noemí
author_sort Gerschenson, Lía Noemí
title Retention of volatiles during freeze drying of tomato juice
title_short Retention of volatiles during freeze drying of tomato juice
title_full Retention of volatiles during freeze drying of tomato juice
title_fullStr Retention of volatiles during freeze drying of tomato juice
title_full_unstemmed Retention of volatiles during freeze drying of tomato juice
title_sort retention of volatiles during freeze drying of tomato juice
publishDate 1979
url https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_09505423_v14_n4_p351_GERSCHENSON
http://hdl.handle.net/20.500.12110/paper_09505423_v14_n4_p351_GERSCHENSON
work_keys_str_mv AT gerschensonlianoemi retentionofvolatilesduringfreezedryingoftomatojuice
_version_ 1768544373112307712

Ejemplares similares