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
Autores principales:	GERSCHENSON, L.N., BARTHOLOMAI, G.B., CHIRIFE, J.
Formato:	JOUR
Acceso en línea:	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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