Structural Collapse and Volatile Retention During Heating and Rehumidification of Freeze‐Dried Tomato Juice
作者： L. N. GERSCHENSON , G. B. BARTHOLOMAI , J. CHIRIFE
DOI: 10.1111/J.1365-2621.1981.TB04218.X
关键词:
摘要: The effects of temperature, moisture content, and pectin addition on the “collapse” freeze-dried tomato juice cake retention volatiles were investigated. High temperatures high contents induce collapse loss volatiles, which was measured with 14C-labelled butyl acetate. pectin, enhances viscosity juice, increases its temperature after freeze-drying volatiles.
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