Abstract
SummaryMeasurements have been made of the retention of a series of volatile acetates during freeze drying of sucrose solutions containing emulsified vegetable oils. The acetates partition to different extents between the oil and aqueous phases. The observed retentions can be interpreted in terms of a simple model whereby acetate located in oil droplets initially present in regions ultimately occupied by ice crystals are lost completely, whereas acetate in oil droplets present within residual concentrate are fully retained, and acetate in the aqueous phase is lost according to observations for initially homogeneous systems. As a general rule, only a small fraction of the oil droplets are present within the residual concentrate, and extraction of volatiles into an emulsified oil phase reduces volatiles retention during freeze drying.The results and the model afford a rational interpretation of the results reported by Kayaert, Tobback & Maes (1974) for retention of individual aldehydes and mixtures of aldehydes during freeze drying of a model food system.
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