Food Science of Animal Resources (한국축산식품학회지)
- Volume 18 Issue 2
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- Pages.176-184
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- 1998
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- 2636-0772(pISSN)
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- 2636-0780(eISSN)
Influence of Freezing Rate on the Aroma Retention in a Freeze Drying System
동결건조 시스템에서 동결속도가 향미물질 보존에 미치는 영향
- Byun, Myung-Hee (Department of Animal Products Science, Kon-Kuk University) ;
- Choi, Mi-Jung (Department of Animal Products Science, Kon-Kuk University) ;
- Lee, Sung (Department of Food and Biotechnology, Han Seo University) ;
- Min, Sang-Gi (Animal Resources Research Center, Kon-Kuk University)
- Published : 1998.06.01
Abstract
The objective of this study was to investigate the effects of freezing rate on aroma retention and to examine the mechanism of aroma retention during freeze drying process. Our experiments were carried out with self-manufactured freeze-dryer. Gelatin gels (2% w / w, 80