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STUDIES ON MECHANISMS OF RETENTION OF VOLATILE IN FREEZE‐DRIED FOOD MODELS: THE SYSTEM PVP‐n‐PROPANOL
Author(s) -
CHIRIFE JORGE,
KAREL MARCUS,
FLINK JAMES
Publication year - 1973
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.1365-2621.1973.tb02842.x
Subject(s) - polyvinylpyrrolidone , chemistry , propanol , chromatography , monolayer , sorption , freeze drying , chemical engineering , organic chemistry , adsorption , methanol , biochemistry , engineering
Retention of C 14 ‐labeled n‐propanol was studied in a freeze‐dried system containing polyvinylpyrrolidone (PVP). Variables affecting retention during freeze drying were: initial concentrations of PVP and n‐propanol, rate of freezing and sample thickness. Rehumidification above the BET monolayer value resulted in losses of propanol which increased with increasing water content. Behavior of the model system based on PVP is consistent with the “microregion volatile entrapment theory.” The PVP system (and perhaps polymeric carbohydrates) differ from low molecular weight carbohydrates: water sorption below the BET monolayer is reduced by entrapped volatile, and absolute level of retention is lower