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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1981
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| 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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| Sumario: | 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 |
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