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FREEZING AND DRYING OF FERMENTED FOODS.

[In Japanese. / En japonais.]

Author(s) : HAMANO M.

Type of article: Article

Summary

SOY SAUCE AND MISO (BOTH FERMENTED FOODS) ARE USED IN NEW FOOD ITEMS IN DEHYDRATED AND FROZEN FORMS. THE AUTHOR DISCUSSES THE RELATIONSHIPBETWEEN THE STATE OF THE WATER AND THE STABILITY OF COMPONENTS DURING THE DRYING AND FREEZING PROCESS OF THESE FOODS. A DECREASE IN VOLATILE COMPOUNDS IN THE INITIAL STAGE OF DRYING WAS NOTED. BUT THE FREEZING OF BOTH FERMENTED FOODS AT 238 K (-35 DEG C) DID NOT RESULT IN ANY FURTHER LOSS OF AROMA COMPOUNDS. IMPROVEMENTS IN ANTICAKING AND RETENTION OF AROMA COMPOUNDS ARE ALSO DISCUSSED.

Details

  • Original title: [In Japanese. / En japonais.]
  • Record ID : 1991-2662
  • Languages: Japanese
  • Source: Refrigeration - vol. 65 - n. 757
  • Publication date: 1990
  • Document available for consultation in the library of the IIR headquarters only.

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