Volatile retention in microwave freeze-dried model foods

S. D. Chen, R. Y. Ofoli, E. P. Scott, J. Asmussen

    Research output: Contribution to journalArticle

    • 9 Citations

    Abstract

    Pregelatinized corn starch solutions (8% solids) were mixed with 500 ppm each of 1-hexanol, l-decanol and D-limonene, and subjected to three treatments: control or null treatment, addition of 4% βcyclodextrin, and addition of 4% sucrose. Samples were frozen at - 15°C, -60°C or -198°C, and freeze-dried at a microwave power of 1OW 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.

    Original languageEnglish (US)
    Pages (from-to)1157-1161
    Number of pages5
    JournalJournal of Food Science
    Volume58
    Issue number5
    DOIs
    StatePublished - 1993

    Profile

    Preserved Food
    Microwaves
    sampling
    drying
    Hexanols
    Freeze Drying
    Cyclodextrins
    Starch
    Zea mays
    Sucrose
    beta-cyclodextrin
    freeze drying
    corn starch
    sucrose
    water content
    hexanols

    Keywords

    • D-limonene
    • Freeze-drying
    • Microwave
    • Model foods
    • Volatile retention

    ASJC Scopus subject areas

    • Food Science

    Cite this

    Volatile retention in microwave freeze-dried model foods. / Chen, S. D.; Ofoli, R. Y.; Scott, E. P.; Asmussen, J.

    In: Journal of Food Science, Vol. 58, No. 5, 1993, p. 1157-1161.

    Research output: Contribution to journalArticle

    Chen, S. D.; Ofoli, R. Y.; Scott, E. P.; Asmussen, J. / Volatile retention in microwave freeze-dried model foods.

    In: Journal of Food Science, Vol. 58, No. 5, 1993, p. 1157-1161.

    Research output: Contribution to journalArticle

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    abstract = "Pregelatinized corn starch solutions (8% solids) were mixed with 500 ppm each of 1-hexanol, l-decanol and D-limonene, and subjected to three treatments: control or null treatment, addition of 4% βcyclodextrin, and addition of 4% sucrose. Samples were frozen at - 15°C, -60°C or -198°C, and freeze-dried at a microwave power of 1OW 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.",
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    AU - Scott,E. P.

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    N2 - Pregelatinized corn starch solutions (8% solids) were mixed with 500 ppm each of 1-hexanol, l-decanol and D-limonene, and subjected to three treatments: control or null treatment, addition of 4% βcyclodextrin, and addition of 4% sucrose. Samples were frozen at - 15°C, -60°C or -198°C, and freeze-dried at a microwave power of 1OW 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.

    AB - Pregelatinized corn starch solutions (8% solids) were mixed with 500 ppm each of 1-hexanol, l-decanol and D-limonene, and subjected to three treatments: control or null treatment, addition of 4% βcyclodextrin, and addition of 4% sucrose. Samples were frozen at - 15°C, -60°C or -198°C, and freeze-dried at a microwave power of 1OW 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.

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