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Chemical reactions in freeze-dried foods during storage: polar lipids as reactants.

Author(s) : DUDEN R.

Type of article: Article, IJR article

Summary

In this paper, the function of polar lipids as possible spoilage factors of freeze-dried vegetable products is discussed. In particular, the influence is outlined of water activity on the enzymatic-hydrolytic cleavage of the acyl ester bonds of the lipid molecules as well
as on the enzymatic and non-enzymatic oxidation of the double bonds of their unsaturated fatty acid residues. The following conclusions are drawn. Enzymatic reactions of dehydrated material are not especially linked to a liquid phase. The monolayer value of water (BET point) is unrelated to enzymatic reactions. Enzymatic-hydrolytic processes can be suppressed by lowering water activity; at very low water contents, however, danger arises of lipid autoxidation, which may be accompanied by the appearance of a hay-like smell. From the point of view of freeze-dried vegetables (and thus probably also for conventionally dried vegetables) nonenzymatic processes are more important than those of an enzymatic type.

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Pages: 233-237

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Details

  • Original title: Chemical reactions in freeze-dried foods during storage: polar lipids as reactants.
  • Record ID : 30000731
  • Languages: English
  • Source: International Journal of Refrigeration - Revue Internationale du Froid - vol. 1 - n. 4
  • Publication date: 1978/11

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