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Journal of Dairy Science Vol. 61 No. 1 121-123
© 1978 by American Dairy Science Association ®
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All-Glass Lyophilizer for Comparative Flavor Research1

J. D. White2 and A. H. Duthie

Department of Animal Sciences, Agricultural Experiment Station, University of Vermont, Burlington 05401

ABSTRACT

An all-glass lyophilization system was designed and constructed that permitted two samples to be freeze-dried separately and simultaneously. Both the powders and condensates can be recovered for flavor analysis. Sample volumes up to 650 ml can be dried, and the system can be dismantled easily for thorough cleaning. This lyophilization system worked well for recovery of pure condensate from milk samples and should be applicable to other dilute, aqueous food products.

FOOTNOTES

1 Vermont Agricultural Experiment Station Journal Article No. 366. This study was supported by Vermont Agricultural Experiment Station project Hatch 248 and the Walker Research Fund.

2 Kraft, Inc., Research and Development, 801 Waukegan Road, Glenview, IL 60025.






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Copyright © 1978 by the American Dairy Science Association ®.