Share

COLLAPSE AND AROMA RETENTION DURING STORAGE OF FREEZE-DRIED PRODUCTS.

Author(s) : RIFA M. F., VOILLEY A.

Type of article: Article

Summary

THE EFFECT OF HEATING, HUMIDITY AND COMPOSITION OF SOME SUGARS AND LACTOSERUM ON THE COLLAPSE AND THE RETENTION OF AROMA IS STUDIED. COLLAPSE FAVOURS THE LOSS OF AROMA. THE RETENTION OF AROMA DECREASES AFTER HEATING THE FREEZE-DRIED PRODUCTS AT TEMPERATURES HIGHER THAN THEIR COLLAPSE TEMPERATURES. THE DIFFUSION OF THE VOLATILE COMPOUNDS AND THE CHEMICAL COMPOSITION OF THE SUBSTRATE BOTH INFLUENCE THE RETENTION.

Details

  • Original title: COLLAPSE AND AROMA RETENTION DURING STORAGE OF FREEZE-DRIED PRODUCTS.
  • Record ID : 1992-1951
  • Languages: English
  • Source: Int. J. Food Sci. Technol. - vol. 28 - n. 3
  • Publication date: 1991
  • Document available for consultation in the library of the IIR headquarters only.

Links


See other articles in this issue (4)
See the source

Indexing