Structural Collapse and Volatile Retention During Heating and Rehumidification of Freeze‐Dried Tomato Juice
The effects of temperature, moisture content, and pectin addition on the “collapse” of freeze‐dried tomato juice cake and retention of volatiles were investigated. High temperatures and high moisture contents induce collapse and the loss of volatiles, which was measured with 14C‐labelled butyl aceta...
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| Acceso en línea: | http://hdl.handle.net/20.500.12110/paper_00221147_v46_n5_p1552_GERSCHENSON |
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todo:paper_00221147_v46_n5_p1552_GERSCHENSON2023-10-03T14:26:42Z Structural Collapse and Volatile Retention During Heating and Rehumidification of Freeze‐Dried Tomato Juice GERSCHENSON, L.N. BARTHOLOMAI, G.B. CHIRIFE, J. The effects of temperature, moisture content, and pectin addition on the “collapse” of freeze‐dried tomato juice cake and retention of volatiles were investigated. High temperatures and high moisture contents induce collapse and the loss of volatiles, which was measured with 14C‐labelled butyl acetate. The addition of pectin, which enhances the viscosity of the tomato juice, increases its “collapse” temperature after freeze‐drying and the retention of volatiles. Copyright © 1981, Wiley Blackwell. All rights reserved Fil:GERSCHENSON, L.N. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. JOUR info:eu-repo/semantics/openAccess http://creativecommons.org/licenses/by/2.5/ar http://hdl.handle.net/20.500.12110/paper_00221147_v46_n5_p1552_GERSCHENSON |
| institution |
Universidad de Buenos Aires |
| institution_str |
I-28 |
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R-134 |
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Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) |
| description |
The effects of temperature, moisture content, and pectin addition on the “collapse” of freeze‐dried tomato juice cake and retention of volatiles were investigated. High temperatures and high moisture contents induce collapse and the loss of volatiles, which was measured with 14C‐labelled butyl acetate. The addition of pectin, which enhances the viscosity of the tomato juice, increases its “collapse” temperature after freeze‐drying and the retention of volatiles. Copyright © 1981, Wiley Blackwell. All rights reserved |
| format |
JOUR |
| author |
GERSCHENSON, L.N. BARTHOLOMAI, G.B. CHIRIFE, J. |
| spellingShingle |
GERSCHENSON, L.N. BARTHOLOMAI, G.B. CHIRIFE, J. Structural Collapse and Volatile Retention During Heating and Rehumidification of Freeze‐Dried Tomato Juice |
| author_facet |
GERSCHENSON, L.N. BARTHOLOMAI, G.B. CHIRIFE, J. |
| author_sort |
GERSCHENSON, L.N. |
| title |
Structural Collapse and Volatile Retention During Heating and Rehumidification of Freeze‐Dried Tomato Juice |
| title_short |
Structural Collapse and Volatile Retention During Heating and Rehumidification of Freeze‐Dried Tomato Juice |
| title_full |
Structural Collapse and Volatile Retention During Heating and Rehumidification of Freeze‐Dried Tomato Juice |
| title_fullStr |
Structural Collapse and Volatile Retention During Heating and Rehumidification of Freeze‐Dried Tomato Juice |
| title_full_unstemmed |
Structural Collapse and Volatile Retention During Heating and Rehumidification of Freeze‐Dried Tomato Juice |
| title_sort |
structural collapse and volatile retention during heating and rehumidification of freeze‐dried tomato juice |
| url |
http://hdl.handle.net/20.500.12110/paper_00221147_v46_n5_p1552_GERSCHENSON |
| work_keys_str_mv |
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1782026252275679232 |