MICROCALORIMETRIC STUDY OF THE FREEZE-DRYING OF FRUIT JUICES.

ETUDE MICROCALORIMETRIQUE DE LA LYOPHILISATION DES JUS DE FRUITS.

Type of article: Periodical article

Summary

MICROCALORIMETRIC CELLS AND FREEZE-DRYING UNDER MICROSCOPY WERE USED FOR ANALYSING THE CONDITIONS OF STRUCTURAL COLLAPSE DURING FREEZE-DRYING IN SUCROSE SOLUTIONS. A SIGNIFICANT CHANGE IN THE FREEZE-DRYING SUITABILITY OF DIFFERENT LOTS OF RASPBERRY JUICE WAS SHOWN. THE RESISTANCE TO COLLAPSE OF A MODEL SOLUTION INCREASES WITH THE RELATIVE CONCENTRATIONS OF COMPONENTS IN THE FOLLOWING ORDER: CITRIC ACID, FRUCTOSE, GLUCOSE, SUCROSE; RESISTANCE TO COLLAPSE IS INCREASED BY LOW POLYMER CONCENTRATIONS (PECTINS, PROTEINS). THE PHYSICAL AND CHEMICAL PROPERTIES OF THESE POLYMERS PLAY AN IMPORTANT ROLE.

Details

Original title: ETUDE MICROCALORIMETRIQUE DE LA LYOPHILISATION DES JUS DE FRUITS.
Record ID : 1982-1786
Languages: French
Source: DGRST - 76.7.0077; 19 p.
Publication date: 1980
Document available for consultation in the library of the IIR headquarters only.

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Indexing

Themes: Freeze-drying of foodstuffs and other products
Keywords: Raspberry; Freeze-drying; Measurement; Protein; Solution; Sucrose; Physico-chemical property; Pectin; Fruit juice; Fruit