Premium
SLUSH EVAPORATION: A NEW METHOD FOR CONCENTRATION OF LIQUID FOODS
Author(s) -
LOWE CLIFFORD M.,
KING C. JUDSON
Publication year - 1974
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.1365-2621.1974.tb02867.x
Subject(s) - slush , sublimation (psychology) , evaporation , chemistry , dehydration , aroma , chromatography , vaporization , analytical chemistry (journal) , thermodynamics , materials science , organic chemistry , food science , composite material , psychology , biochemistry , physics , psychotherapist
Slush evaporation involves removal of water by combined evaporation and sublimation from the partly frozen state. It provides dehydration rates considerably greater than those attainable with freeze drying, but at the same time gives very good retention of volatile flavors and aroma. Experiments are reported which quantitatively examine the retention of natural volatile compounds during slush evaporation, as a function of temperature, drying rate, mode of drying, sample thickness, initial concentration, the fraction of water removed and the presence or absence of foam. A second set of experiments investigated the effect of these variables upon dissolved‐solids loss, with losses of 0.1–0.5% being found under typical conditions for concentration.