Volatility of apples during air and freeze drying

Krokida, MK; Philippopoulos, C

dc.contributor.author	Krokida, MK	en
dc.contributor.author	Philippopoulos, C	en
dc.date.accessioned	2014-03-01T01:25:29Z
dc.date.available	2014-03-01T01:25:29Z
dc.date.issued	2006	en
dc.identifier.issn	0260-8774	en
dc.identifier.uri	https://dspace.lib.ntua.gr/xmlui/handle/123456789/17682
dc.subject	Apples	en
dc.subject	Ethyl acetate	en
dc.subject	Ethyl butyrate	en
dc.subject	GC-MS	en
dc.subject	Methyl anthranilate	en
dc.subject	Volatiles, drying kinetics	en
dc.subject.classification	Engineering, Chemical	en
dc.subject.classification	Food Science & Technology	en
dc.subject.other	Drying	en
dc.subject.other	Flavors	en
dc.subject.other	Freezing	en
dc.subject.other	Fruits	en
dc.subject.other	Gas chromatography	en
dc.subject.other	Moisture	en
dc.subject.other	Reaction kinetics	en
dc.subject.other	Vaporization	en
dc.subject.other	Aroma compounds	en
dc.subject.other	Ethyl butyrate	en
dc.subject.other	GC-MS	en
dc.subject.other	Methyl anthranilate	en
dc.subject.other	Volatiles, drying kinetics	en
dc.subject.other	Food processing	en
dc.subject.other	Apples	en
dc.subject.other	Drying	en
dc.subject.other	Ethyl Acetate	en
dc.subject.other	Flavor	en
dc.subject.other	Freezing	en
dc.subject.other	Moisture Content	en
dc.subject.other	Reaction Kinetics	en
dc.subject.other	Volatility	en
dc.subject.other	Malus x domestica	en
dc.title	Volatility of apples during air and freeze drying	en
heal.type	journalArticle	en
heal.identifier.primary	10.1016/j.jfoodeng.2005.01.012	en
heal.identifier.secondary	http://dx.doi.org/10.1016/j.jfoodeng.2005.01.012	en
heal.language	English	en
heal.publicationDate	2006	en
heal.abstract	The volatility of some representative aroma compounds during the freeze and convective drying of apples was analysed by gas chromatography/mass spectrometry (GC/MS). Among the 36 aroma compounds identified by GC/MS, three representative components of the apple flavor, ethyl acetate, ethyl butyrate and methyl anthranilate, were examined in detail. The retention of the above compounds and moisture content retention during freeze and conventional drying at three different temperatures was investigated. Drying kinetics of volatile compounds and moisture content were studied by introducing a first order kinetic model, involving a characteristic parameter (drying constant), as a function of the drying temperature. Most of the losses of the flavor compounds occurred during the early stages of drying. Retention of aroma was affected by the temperature of drying and the drying method used. Lower drying temperatures and freeze drying method are suggested for maximum retention of flavor in the dried product. (c) 2005 Elsevier Ltd. All rights reserved.	en
heal.publisher	ELSEVIER SCI LTD	en
heal.journalName	Journal of Food Engineering	en
dc.identifier.doi	10.1016/j.jfoodeng.2005.01.012	en
dc.identifier.isi	ISI:000233627300004	en
dc.identifier.volume	73	en
dc.identifier.issue	2	en
dc.identifier.spage	135	en
dc.identifier.epage	141	en