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S TA NU

Title:		[Retention of volatile organic compounds in a freeze-dried model food gel (author's transl)]
Author(s):		Lerici CR;
Address:
Journal Title:		S TA NU
Year:		1976
Volume:		6
Issue:		1
Page Number:		27 - 32
DOI:
ISSN/ISBN:
Abstract:		"In this work the results obtained during freeze-drying of a food model gel are reported. The model system was constituted by 12,5% sucrose, 2,5% pectin and five organic volatile substances: acetone, ethyl acetate, methanol, ethanol and n-propanol. In particular, it was studied the effect of granulation and the effect of frozen material thickness on retention of volatiles. Other experiments were made to study volatiles distribution inside the freeze-dried materials; the stripping action of warm air and of water vapor flux through the freeze-dried layers, and eventually the holding capacity of dried layers to 'capture' the volatiles. All the data suggested a theory about the different mechanisms which influence the retention and the remotion of volatiles during freeze-drying of foods"
Keywords:		*Food Preservation *Freeze Drying Fruit Gelatin Pectins;
Notes:		"MedlineLerici, C R ita Italy 1976/01/01 S TA NU. 1976 Jan-Feb; 6(1):27-32"