Apricots freeze-dried

It is well known that the Maillard reaction in foods is initiated by the formation of colorless and tasteless intermediates, which preferentially are formed in low-moisture systems ( ,5.). In this way by reaction of glucose with amino acids fructose-amino acids are formed via Amadori rearrangement of the primary glucosyl-ami-no acids (1 ). Fructose-amino acids e.g. have been isolated from freeze-dried apricots and peaches ( 6,7,8j. Amadori compounds arising from aldoses and amino acids are formed during drying of foods of plant origin and can be easily detected by amino acid analysis (j>). 

Grinberg, N. Kh. Popovskii, V. G. Kolesnichenko, A. I. Investigation into the retention of aromatic components of freeze-dried apricot puree during granulation. Konservnaya i Ovoshchesu-shil naya Promyshlennost No. 2i 38-40 (1977)... 

The monolayer moisture content (Xm) for freeze-dried natural camu-camu pulp can be compared with the values found for other freeze-dried fruits, such as persimmon (X = 0.131) (Telis and Sobral, 2001), pineapple (X = 0.072) (Sobral et al., 2001), grape, fig, and apricot (X = 0.125, 0.117, and 0.151) (Maroulis et al., 1988) at 25°C. The monolayer moisture content obtained for freeze-dried camu-camu pulp with 30% maltodextrin DE 20 was close to the value found by Roos (1993) for pure maltodextrin DE 20. 

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