Structural Collapse and Volatile Retention During Heating and Rehumidification of Freeze-Dried Tomato Juice |
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| Authors: | L. N. GERSCHENSON G. B. BARTHOLOMAI J. CHIRIFE |
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| Affiliation: | Authors Gerschenson, Bartholomai, and Chirife are affiliated with Departamento de Industrias, Facultad de Ciencias Exactas y Naturales, Universidad de Buenos Aires, 1428 Buenos Aires, Argentina. |
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| Abstract: | 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. |
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