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An Apparatus for the Isolation of Volatile Compounds from Foods
Author(s) -
HERZ KARL O.,
CHANG STEPHEN S.
Publication year - 1966
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1966.tb03272.x
Subject(s) - slurry , flavor , vaporization , flash evaporation , food science , evaporation , chemistry , condensation , flash (photography) , environmental science , chromatography , organic chemistry , environmental engineering , visual arts , art , physics , thermodynamics
SUMMARY Volatile compounds that may contribute flavor to a wide variety of foods can be isolated in an apparatus which is described. It utilizes the principle of flash evaporation and vaporization from a continuous thin heated film. Liquid foods, such as fruit juices or beer, need no preparation, but foods such as meat and potato chips are first made into a fine water slurry. Vaporized food constituents and water are recovered by condensation in a series of specially designed cold traps. Features and performance of the apparatus are discussed.