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Behavior of Low Molecular Weight Organic Acids During Freeze Drying
Author(s) -
GERO L.,
SMYRL T. G.
Publication year - 1982
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.1365-2621.1982.tb12753.x
Subject(s) - chemistry , isobutyric acid , butyric acid , formic acid , ethanol , acetic acid , dextran , lactic acid , organic acid , chromatography , freeze drying , food science , organic chemistry , bacteria , biology , genetics
The retentions of several low molecular weight organic acids (formic, acetic, propionic, lactic, n‐butyric and isobutyric) were measured during the freeze drying of model solutions in which dextran was employed as the dissolved solid. Acid retentions were found to increase with initial dextran content and with a decreasing rate of sample freezing. An increase in initial acid concentration was found to decrease the percent acid retained. Sample layer thickness and the presence of additional volatiles (ethanol and hexanol) were found to have very little influence on the degree of acid retentions.