Volatile retention in microwave freeze-dried model foods

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

Research output: Contribution to journalArticle

  • 10 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.

LanguageEnglish (US)
Pages1157-1161
Number of pages5
JournalJournal of Food Science
Volume58
Issue number5
DOIs
StatePublished - 1993

Profile

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

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. 1993 ; Vol. 58, No. 5. pp. 1157-1161
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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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