Journal of Food Science
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Behavior of Low Molecular Weight Organic Acids During Freeze Drying
The authors are grateful to Agriculture Canada for financial support of this work.
ABSTRACT
The retentions of several low molecular weight organic acids (formic, acetic, propionic, lactic, n-butyric and isobutyric) were measured during the freeze drying of model solutions in which dextran was employed as the dissolved solid. Acid retentions were found to increase with initial dextran content and with a decreasing rate of sample freezing. An increase in initial acid concentration was found to decrease the percent acid retained. Sample layer thickness and the presence of additional volatiles (ethanol and hexanol) were found to have very little influence on the degree of acid retentions.