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|Type:||Artigo de periódico|
|Title:||Aroma Retention In Drying With Normal And Modified Atmosphere: Development Of A Study System [retenção De Aroma Na Secagem Em Atmosferas Normal E Modificada: Desenvolvimento Do Sistema De Estudo]|
|Abstract:||In the drying of some foods such as fruits, besides water there is also the evaporation of other volatile substances present in lesser amounts. Therefore, it is interesting to consider the evaporation of volatile components other than water in drying studies. The modification of atmosphere has been used for storage only, especially for vegetables, but it can be extended to drying since it can influence the loss of volatile components responsible for the sensorial characteristics of the final product. In the present study, a drying system previously developed, in which the drying atmosphere can be modified by the addition of gases or liquids, was presented. A model-system was developed from the basic chemical composition of pineapple and the addition of other compounds containing one of the main aroma components (ethyl hexanoate). An analytical methodology for determing the aroma components present in the model-system and in the pineapple was developed from the studies of aroma extraction and gas chromatography. The aroma present in the model-system was extracted with hexane, and the volatile aroma components of the pineapple were extracted with ethylic ether.|
|Appears in Collections:||Unicamp - Artigos e Outros Documentos|
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