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Retention of volatiles during freeze drying of tomato juice
Author(s) -
GERSCHENSON L. N.,
BARTHOLOMAI G. B.,
CHIRIFE J.
Publication year - 1979
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.1365-2621.1979.tb00880.x
Subject(s) - chemistry , adsorption , retention time , chromatography , desorption , food science , organic chemistry
Summary The present work studies some factors affecting volatile retention during freeze drying of tomato juice. 14 C‐labelled butyl acetate was used as a model volatile. The variables studied were initial solids content, freezing rate, initial volatile concentration and sample thickness. The observed effects of initial solids content and freezing rate on volatile retention conformed to expectations. Thickness of samples was also a factor in volatile retention, but the results here obtained did not appear to be easily explained by current retention theories. The retention was found to be approximately constant for most of the range of initial volatile concentration studied. Adsorption – desorption experiments demonstrated that adsorption does not constitute a mechanism of butyl acetate retention in freeze dried tomato juice.