Volume 2, Issue 7 (2005)
FSCT 2005, 2(7): 53-59 |
Back to browse issues page
Download citation:
BibTeX | RIS | EndNote | Medlars | ProCite | Reference Manager | RefWorks
Send citation to:
BibTeX | RIS | EndNote | Medlars | ProCite | Reference Manager | RefWorks
Send citation to:
Study the effect of time and temperature on the adsorption of flavoring agents in orange soft drink model
systems by cans lacquer. FSCT 2005; 2 (7) :53-59
URL: http://fsct.modares.ac.ir/article-7-1125-en.html
URL: http://fsct.modares.ac.ir/article-7-1125-en.html
Abstract: (4623 Views)
Foodstuffs are packaged in desirable packaging after processing due to preventing environment harmful effects. Packaging also has undesirable effects on food materials. Absorption, migration and penetration are three undesirable effects of packaging on food. Absorption of flavor compounds by can’s lacquer was studied in a model system containing orange flavors. Samples were exposed to three different temperatures (4,25 and 40 ) during 50 days. Analysis of the samples in these 50 days was done by gas chromatography (GC). The results show that flavor absorption increased from time 0-30 days in samples which were held in 4 and 25 degrees and after 30 days desorption accord, but in samples which were kept in 40 degrees no desorption was seen. The influence of flavor absorption on the taste was also studied by taste panelists. There was significant difference (P<0.05) between samples stored in 4 and 25ºC and samples stored in 40ºC. Panelist also preferred sample stored in 4ºC.
Received: 2013/01/23 | Accepted: 2013/01/23 | Published: 2013/01/23
| Rights and permissions | |
 |
This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License. |