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Volatile Retention in Microwave Freeze‐Dried Model Foods
Author(s) -
CHEN S.D.,
OFOLI R.Y.,
SCOTT E.P.,
ASMUSSEN J.
Publication year - 1993
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.1365-2621.1993.tb06137.x
Subject(s) - chemistry , freeze drying , cyclodextrin , sucrose , chromatography , aroma , moisture , starch , microwave , water content , food science , organic chemistry , physics , geotechnical engineering , quantum mechanics , engineering
Pregelatinized corn starch solutions (8% solids) were mixed with 500 ppm each of 1‐hexanol, 1‐decanol and D‐limonene, and subjected to three treatments: control or null treatment, addition of 4%β‐cyclodextrin, and addition of 4% sucrose. Samples were frozen at −15°C, −60°C or −198°C, and freeze‐dried at a microwave power of 10W and a cavity pressure of 1 or 2 torr. Results showed that sample composition was significant in both drying rate and volatile retention. Samples containing β‐cyclodextrin had higher levels of volatile retention than other treatments, probably due to inclusion complex formation and shorter drying times. In general, samples frozen at −15°C had higher levels of volatile retention. Freeze‐drying of samples at 1 torr resulted in higher final moisture contents than at 2 torr, but no appreciable differences in volatiles.