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RETENTION OF VOLATILE COMPONENTS DURING DRYING OF SUBSTANCES CONTAINING EMULSIFIED OILS.

Author(s) : ETZEL M. R., JUDSON-KING C.

Type of article: Article

Summary

MEASUREMENTS HAVE BEEN MADE OF THE RETENTION OF A SERIES OF VOLATILE ACETATES DURING FREEZE DRYING OF SUCROSE SOLUTIONS CONTAINING EMULSIFIED VEGETABLE OILS. THE ACETATES PARTITION TO DIFFERENT EXTENTS BETWEEN THE OIL AND AQUEOUS PHASES. THE OBSERVED RETENTIONS CAN BE INTERPRETED IN TERMS OF A SIMPLE MODEL WHEREBY ACETATES LOCATED IN OIL DROPLETS INITIALLY PRESENT IN REGIONS ULTIMATELY OCCUPIED BY ICE CRISTALS ARE LOST COMPLETELY, WHEREAS ACETATE IN OIL DROPLETS PRESENT WITHIN RESIDUAL CONCENTRATE ARE FULLY RETAINED, AND ACETATE IN THE AQUEOUS PHASE IS LOST ACCORDING TO OBSERVATIONS FOR INITIALLY HOMOGENEOUS SYSTEMS. AS A GENERAL RULE, ONLY A SMALL FRACTION OF THE OIL DROPLETS ARE PRESENT WITHIN THE RESIDUAL CONCENTRATE, AND EXTRACTION OF VOLATILES INTO AN EMULSIFIED OIL PHASE REDUCES VOLATILES RETENTION DURING FREEZE DRYING.

Details

  • Original title: RETENTION OF VOLATILE COMPONENTS DURING DRYING OF SUBSTANCES CONTAINING EMULSIFIED OILS.
  • Record ID : 1981-1383
  • Languages: English
  • Source: J. Food Technol. - vol. 15 - n. 6
  • Publication date: 1980/12
  • Document available for consultation in the library of the IIR headquarters only.

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