Structural Collapse and Volatile Retention During Heating and Rehumidification of Freeze‐Dried Tomato Juice

The effects of temperature, moisture content, and pectin addition on the “collapse” of freeze‐dried tomato juice cake and retention of volatiles were investigated. High temperatures and high moisture contents induce collapse and the loss of volatiles, which was measured with 14C‐labelled butyl aceta...

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Autor principal: Gerschenson, Lía Noemí
Publicado: 1981
Acceso en línea:https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_00221147_v46_n5_p1552_GERSCHENSON
http://hdl.handle.net/20.500.12110/paper_00221147_v46_n5_p1552_GERSCHENSON
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Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) de Universidad de Buenos Aires
id paper:paper_00221147_v46_n5_p1552_GERSCHENSON
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spelling paper:paper_00221147_v46_n5_p1552_GERSCHENSON2023-06-08T14:46:02Z Structural Collapse and Volatile Retention During Heating and Rehumidification of Freeze‐Dried Tomato Juice Gerschenson, Lía Noemí The effects of temperature, moisture content, and pectin addition on the “collapse” of freeze‐dried tomato juice cake and retention of volatiles were investigated. High temperatures and high moisture contents induce collapse and the loss of volatiles, which was measured with 14C‐labelled butyl acetate. The addition of pectin, which enhances the viscosity of the tomato juice, increases its “collapse” temperature after freeze‐drying and the retention of volatiles. Copyright © 1981, Wiley Blackwell. All rights reserved Fil:GERSCHENSON, L.N. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. 1981 https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_00221147_v46_n5_p1552_GERSCHENSON http://hdl.handle.net/20.500.12110/paper_00221147_v46_n5_p1552_GERSCHENSON
institution Universidad de Buenos Aires
institution_str I-28
repository_str R-134
collection Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA)
description The effects of temperature, moisture content, and pectin addition on the “collapse” of freeze‐dried tomato juice cake and retention of volatiles were investigated. High temperatures and high moisture contents induce collapse and the loss of volatiles, which was measured with 14C‐labelled butyl acetate. The addition of pectin, which enhances the viscosity of the tomato juice, increases its “collapse” temperature after freeze‐drying and the retention of volatiles. Copyright © 1981, Wiley Blackwell. All rights reserved
author Gerschenson, Lía Noemí
spellingShingle Gerschenson, Lía Noemí
Structural Collapse and Volatile Retention During Heating and Rehumidification of Freeze‐Dried Tomato Juice
author_facet Gerschenson, Lía Noemí
author_sort Gerschenson, Lía Noemí
title Structural Collapse and Volatile Retention During Heating and Rehumidification of Freeze‐Dried Tomato Juice
title_short Structural Collapse and Volatile Retention During Heating and Rehumidification of Freeze‐Dried Tomato Juice
title_full Structural Collapse and Volatile Retention During Heating and Rehumidification of Freeze‐Dried Tomato Juice
title_fullStr Structural Collapse and Volatile Retention During Heating and Rehumidification of Freeze‐Dried Tomato Juice
title_full_unstemmed Structural Collapse and Volatile Retention During Heating and Rehumidification of Freeze‐Dried Tomato Juice
title_sort structural collapse and volatile retention during heating and rehumidification of freeze‐dried tomato juice
publishDate 1981
url https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_00221147_v46_n5_p1552_GERSCHENSON
http://hdl.handle.net/20.500.12110/paper_00221147_v46_n5_p1552_GERSCHENSON
work_keys_str_mv AT gerschensonlianoemi structuralcollapseandvolatileretentionduringheatingandrehumidificationoffreezedriedtomatojuice
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