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EFFECTS OF PROCESS VARIABLES ON RETENTION OF VOLATILES IN FREEZE‐DRYING
Author(s) -
FLINK J.,
KAREL M.
Publication year - 1970
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.1365-2621.1970.tb00953.x
Subject(s) - chemistry , process (computing) , polysaccharide , freeze drying , chromatography , chemical engineering , organic chemistry , computer science , operating system , engineering
SUMMARY— Retention of organic volatiles in freeze‐dried solutions of mono‐, di‐ end polysaccharides was studied as a function of different process conditions. Under the experimental conditions used, slow freezing and decreasing sample thickness promoted retention. The effects of platen temperature and of concentration of solution components were more complex. Effects of process variables were explained on the basis of a mechanism which postulates formation of microregions due to association of carbohydrate molecules. These microregions become impermeable to organic compounds when their water content decrease below a critical level.