IIR document
Relation between interstitial fluid stability and volatiles retention in freeze-dried model systems (sugar-salt solutions).
Author(s) : TOBBACK P. P., SWINNEN J., MAES E.
Type of article: Article, IJR article
Summary
The stability of interstitial fluids during the process of freeze-drying of model systems containing 27.7% glucose and 18.5% NaCl, on the retention of an organic volatile (acetaldehyde, 500 ppm) was studied. The compositions of interstitial fluids showing no
crystallisation on freezing but devitrification on thawing were calculated from data obtained by differential-scanning-calorimetry. It was shown by rotative viscosity measurements in a temperature range between 200 K and 231 K that devitrification of the interstitial fluid is always accompanied by pronounced viscosity changes. From the results it appears that the critical viscosity zone for devitrification is situated between 10^5 and 10^7 cP. These values are in close relation with the viscosity values necessary to prevent collapse of 10^7 and 10^10 cP, as described in the literature. Our data also show that whenever devitrification occurs during the freeze-drying process, a pronounced loss of volatiles (from 75% to about 35%) was observed.
Available documents
Format PDF
Pages: 206-210
Available
Public price
20 €
Member price*
Free
* Best rate depending on membership category (see the detailed benefits of individual and corporate memberships).
Details
- Original title: Relation between interstitial fluid stability and volatiles retention in freeze-dried model systems (sugar-salt solutions).
- Record ID : 30000831
- Languages: English
- Source: International Journal of Refrigeration - Revue Internationale du Froid - vol. 2 - n.4
- Publication date: 1979/07
Links
See other articles in this issue (6)
See the source
Indexing
- Themes: Freeze-drying of foodstuffs and other products
- Keywords: Freeze-drying; Fluid; Stability; Glucose; Volatile compound; Sodium chloride
-
THE EFFECT OF FREEZING RATE ON THE RETENTION OF...
- Author(s) : MCPEAK D. W., IDZIAK E., SMYRL T. G.
- Date : 1987
- Languages : English
- Source: Can. Inst. Food Sci. Technol. J. - vol. 20 - n. 3
View record
-
WATER SORPTION AND RETENTION OF VOLATILE COMPON...
- Author(s) : HAMANO M., OKAYASU M.
- Date : 1985/05/20
- Languages : English
- Source: Fundamentals and Applications of Freeze-Drying to Biological Materials, Drugs and Foodstuffs.
- Formats : PDF
View record
-
THERMOSTABLE FIXATION OF FLAVOUR COMPOUNDS ON S...
- Author(s) : MAIER H. G., MORITZ K., RUMMLER U.
- Date : 1987
- Languages : German
- Source: Stärke - vol. 39 - n. 4
View record
-
BIOTECHNOLOGICAL PRODUCTION OF FLAVOUR COMPONEN...
- Author(s) : BERGER R. G., DRAWERT F., KOLLMANNSBERGER H.
- Date : 1986
- Languages : German
- Source: Z. Lebensm.-Unters. -Forsch. - n. 183
View record
-
Retention of volatiles in spray drying and free...
- Author(s) : TSENG K. S., BRENNAN J. G., LEWIS M. J.
- Date : 2000/10
- Languages : English
- Source: Food Aust. - vol. 52 - n. 10
View record