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...

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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

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