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DIFFUSIONAL BEHAVIOUR OF TRIPALMITIN IN A FREEZE-DRIED MODEL SYSTEM AT DIFFERENT WATER ACTIVITIES.

Author(s) : NAESENS W., BRESSELEERS G., TOBBACK P.

Type of article: Article

Summary

THE DIFFUSIONAL BEHAVIOUR OF TRIPALMITIN (TP) IN A LOW MOISTURE MODEL SYSTEM COMPOSED OF MICROCRYSTALLINE CELLULOSE AND GUM ARABIC WAS FOUND TO BE VERY DEPENDENT ON THE WATER ACTIVITY, THE TEMPERATURE AND THE PRESENCE OF PARAFFIN OIL. THE COMPLEX MECHANISM OF MOBILIZATION OF FOOD COMPONENTS IN DRY SYSTEMS, PARTICULARLY THAT OF TP, HAS BEEN DISCUSSED IN DETAIL. SUCH KNOWLEDGE IS ESPECIALLY IMPORTANT IN RELATION TO THE REACTIONS THAT OCCUR IN FOODSTUFFS DURING DEHYDRATION AND SUBSEQUENT STORAGE.

Details

  • Original title: DIFFUSIONAL BEHAVIOUR OF TRIPALMITIN IN A FREEZE-DRIED MODEL SYSTEM AT DIFFERENT WATER ACTIVITIES.
  • Record ID : 1983-1610
  • Languages: English
  • Publication date: 1982
  • Source: Source: J. Food Sci.
    vol. 47; n. 4; 1982.07-08; 1245-1249; 7 fig.; 1 tabl.; 26 ref.
  • Document available for consultation in the library of the IIR headquarters only.

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