Progressive Freeze-concentration of Aroma Components of Peach Fruits
نویسندگان
چکیده
منابع مشابه
Prevention of Initial Supercooling in Progressive Freeze-concentration.
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Freeze concentration freezes or crystallises the water molecules out as ice crystals and leaves behind a highly concentrated solution. In conventional suspension freeze concentration where ice crystals formed as a suspension in the mother liquor, separation of ice is difficult. The size of the ice crystals is still very limited which will require usage of scraped surface heat exchangers, which ...
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Galbanum oil is composed of monoterpenes in large amounts and pyrazines in small amounts. Although the monoterpenes are the main components of galbanum oil, they hardly contribute to the distinct galbanum aroma. The scanty amounts of pyrazines, in contrast, contribute significantly to the aroma. Considering the complexity and potency of the odor, the essential oil was assumed to contain so far ...
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ژورنال
عنوان ژورنال: Japan Journal of Food Engineering
سال: 2010
ISSN: 1345-7942,1884-5924
DOI: 10.11301/jsfe.11.141