STUDIES ON MECHANISMS OF RETENTION OF VOLATILE IN FREEZE-DRIED FOOD MODELS: THE SYSTEM PVP-n-PROPANOL |
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| Authors: | JORGE CHIRIFE MARCUS KAREL JAMES FLINK |
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| Affiliation: | Dept. of Nutrition &Food Science, Massachusetts Institute of Technology, Cambridge, MA 02139 |
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| Abstract: | Retention of C14-labeled n-propanol was studied in a freeze-dried system containing polyvinylpyrrolidone (PVP). Variables affecting retention during freeze drying were: initial concentrations of PVP and n-propanol, rate of freezing and sample thickness. Rehumidification above the BET monolayer value resulted in losses of propanol which increased with increasing water content. Behavior of the model system based on PVP is consistent with the "microregion volatile entrapment theory." The PVP system (and perhaps polymeric carbohydrates) differ from low molecular weight carbohydrates: water sorption below the BET monolayer is reduced by entrapped volatile, and absolute level of retention is lower |
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