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Volatile retention in microwave freeze-dried model foods.

Author(s) : CHEN S. D., OFOLI R. Y., SCOTT E. P., ASMUSSEN J.

Type of article: Article

Summary

Pregelatinized corn starch solutions (8% solids) were mixed with 500 ppm each of 1-hexanol, 1-decanol and D-limonene, and subjected to three treatments: control or null treatment, addition of 4% beta-cyclodextrin, and addition of 4% sucrose. Samples were frozen at -15, -60 or -198 deg C, and freeze-dried at a microwave power of 10 watts and a cavity pressure of 1 or 2 torr. Results showed that sample composition was significant in both drying rate and volatile retention.

Details

  • Original title: Volatile retention in microwave freeze-dried model foods.
  • Record ID : 1994-2565
  • Languages: English
  • Source: Ital. J. Food Sci. - vol. 58 - n. 5
  • Publication date: 1993/09
  • Document available for consultation in the library of the IIR headquarters only.

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