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WATER SORPTION AND RETENTION OF VOLATILE COMPONENTS IN DEHYDRATED SOY SAUCE AND BETA-CYCLODEXTRIN.

Author(s) : HAMANO M., OKAYASU M.

Summary

IN ORDER TO DETERMINE THE QUALITATIVE STABILIZATION OF DEHYDRATED SOY SAUCE, THE RELATIONSHIPS BETWEEN THE LOSS OF VOLATILE COMPOUNDS AND WATER MIGRATION WERE STUDIED. DURING STORAGE AT 293 K (20 DEG C), A LOSS OF VOLATILES WITH A LOW BOILING POINT OCCURRED FOR A WATER ACTIVITY OF 0.25-0. 30 AND FOR THOSE WITH A HIGH BOILING POINT FOR A WATER ACTIVITY HIGHER THAN 0.55. VOLATILE RETENTION IN BETA-CYCLODEXTRIN WAS LOST, FIRST AT A WATER ACTIVITY OF 0.75 WITH WATER SORPTION.

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Pages: 1985-1

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Details

  • Original title: WATER SORPTION AND RETENTION OF VOLATILE COMPONENTS IN DEHYDRATED SOY SAUCE AND BETA-CYCLODEXTRIN.
  • Record ID : 1987-0790
  • Languages: English
  • Source: Fundamentals and Applications of Freeze-Drying to Biological Materials, Drugs and Foodstuffs.
  • Publication date: 1985/05/20
  • Document available for consultation in the library of the IIR headquarters only.

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