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Effect of structure disrupting treatments on volatile release from freeze‐dried maltose
Author(s) -
CHIRIFE JORGE,
KAREL MARCUS
Publication year - 1974
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.1974.tb01740.x
Subject(s) - vapours , maltose , chemistry , propanol , chromatography , adsorption , carbohydrate , food science , organic chemistry , methanol , sucrose , biology , neuroscience
Summary Solutions of 1% 1‐propanol and 20% maltose in water were freeze‐dried under conditions resulting in retention of 69·5% of the propanol. The freezedried solutions were exposed to vapours of several organic compounds which varied in molecular size and polarity. Those vapours which were adsorbed in significant amounts caused a partial release of the entrapped propanol. Heating the freeze‐dried solutions in vacuum at temperatures of 37°G, 50°C, 65°C, and 82°C had no effect, but at 100°C a partial release of the propanol was achieved. The results support the previously postulated microregion theory of volatile retention in freeze‐dried carbohydrate solutions.