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Volatiles Retention During the Drying of Aqueous Carbohydrate Solutions
Author(s) -
MENTING L. C.,
HOOGSTAD B.
Publication year - 1967
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.1365-2621.1967.tb01965.x
Subject(s) - acetone , aqueous solution , dextrin , chemistry , adsorption , chromatography , ethanol , ethyl acetate , benzene , carbohydrate , organic chemistry , starch
SUMMARY —A study has been made of volatiles retention during the drying of aqueous solutions, by putting droplets, fixed on a wire, in an air current. The droplets were of an aqueous solution of malto‐dextrin, to which small amounts of acetone had been added. Radioactive labeling permitted quick and accurate measurements of the acetone concentration in a drying droplet. During drying, a film forms on the surface of the droplet. The higher the initial carbohydrate concentration, the quicker the film forms. This film is permeable to water, but impermeable to acetone and to other volatile compounds, such as benzene, ethanol, and ethyl acetate. No satisfactory explanation for the retention can be given. In any case, adsorption is not involved.