An Apparatus for the Isolation of Volatile Compounds from Foods

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Abstract
SUMMARY: Volatile compounds that may contribute flavor to a wide variety of foods can be isolated in an apparatus which is described. It utilizes the principle of flash evaporation and vaporization from a continuous thin heated film. Liquid foods, such as fruit juices or beer, need no preparation, but foods such as meat and potato chips are first made into a fine water slurry. Vaporized food constituents and water are recovered by condensation in a series of specially designed cold traps. Features and performance of the apparatus are discussed.