Lyophilisation of truffles
Truffles are products with limited shelf life and their sensory properties are rapidly lost. Hence, the expensive fungi become less valuable within a few days. Losses of volatile compounds, oxidation and enzymatic reactions are a considerable problem during their storage. Furthermore, the aroma profile is commonly modified as a result of elevated temperature processes or enzymatic reactions. Freeze drying the fungi avoids loss and degradation of volatile compounds due to the low temperatures applied during drying. The aromatic profile of truffles are maintained. Freeze dried truffles can either be rehydrated or directly used in dry form.
Truffles are products with limited shelf life and their sensory properties are rapidly lost. Hence, the expensive fungi become less valuable within a few days. Losses of volatile compounds, oxidation and enzymatic reactions are a considerable problem during their storage. Furthermore, the aroma profile is commonly modified as a result of elevated temperature processes or enzymatic reactions. Freeze drying the fungi avoids loss and degradation of volatile compounds due to the low temperatures applied during drying. The aromatic profile of truffles are maintained. Freeze dried truffles can either be rehydrated or directly used in dry form.
Daftar untuk mengunduh
Instrumen Terkait
Lyovapor L-200
Sebagai pengering beku pertama dengan Infinite-Control™, Lyovapor L-200 yang ringkas ini menawarkan automasi yang tidak ada bandingannya dalam hal sublimasi. Buat dan jalankan dengan mudah berbagai metode, pencatatan data, perekaman data bagan dalam waktu nyata, dan berinteraksi dari mana saja dan kapan saja dengan perangkat seluler.
Lyovapor L-300
Dengan Infinite-Technology™, Lyovapor™ L-300 merupakan pengering beku skala laboratorium pertama untuk sublimasi berkelanjutan berkat adanya dua kondensor yang bekerja secara bergantian yang dibersihkan secara otomatis. Selain itu, kontrol keseluruhan proses dari jarak jauh melalui perangkat seluler.
