Effect of structure disrupting treatments on volatile release from freeze-dried maltose

Autor:	Jorge Chirife, Marcus Karel
Rok vydání:	2007
Předmět:	Chromatography integumentary system Maltose Carbohydrate medicine.disease Industrial and Manufacturing Engineering Propanol chemistry.chemical_compound Adsorption chemistry Molecular size medicine Vapours Food Science
Zdroj:	International Journal of Food Science & Technology. 9:13-20
ISSN:	1365-2621 0950-5423
DOI:	10.1111/j.1365-2621.1974.tb01740.x
Popis:	Summary Solutions of 1% 1-propanol and 20% maltose in water were freeze-dried under conditions resulting in retention of 69·5% of the propanol. The freezedried solutions were exposed to vapours of several organic compounds which varied in molecular size and polarity. Those vapours which were adsorbed in significant amounts caused a partial release of the entrapped propanol. Heating the freeze-dried solutions in vacuum at temperatures of 37°G, 50°C, 65°C, and 82°C had no effect, but at 100°C a partial release of the propanol was achieved. The results support the previously postulated microregion theory of volatile retention in freeze-dried carbohydrate solutions.
Databáze:	OpenAIRE
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