Analysis of Freeze-Drying of Tropical Fruits

Marques, Luanda Gimeno; Freire, José Teixeira

doi:10.1080/07373930500212438

Cited by 41 publications

(32 citation statements)

References 11 publications

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“…Programmed cooling pattern can be used in raising drying velocity. But until now, constant temperature pattern, instead of temperature programmed pattern and programmed cooling pattern, was applied to the most of researches of FD in fruits (Marques and Freire 2005). There is no comparison of several heating patterns.…”

Section: Resultsmentioning

confidence: 99%

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The Effect of Different Heating Patterns on Vacuum Freeze‐Drying of Litchi Pulp

Qiao

Fang

Huang

et al. 2012

J Food Process Engineering

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Three heating patterns, constant temperature, temperature programmed and programmed cooling process were applied to freeze‐drying (FD) the litchi pulp in order to obtain the optimal FD heating technology. The results show that the three patterns all could be used to FD litchi pulp while the appearance was maintained well. The drying time of FD litchi pulp using programmed cooling process was the shortest among the three optimal heating patterns and the drying time was reduced by 15.8 and 11.6% comparing that of FD using constant temperature and temperature programmed. Higher temperature can be applied at the early primary drying stage when the temperature of litchi pulp is under the eutectic temperature and at secondary drying stage but should not be used at the later primary drying stage. PRACTICAL APPLICATIONS Vacuum FD is widely used in food, protein and drug drying. It is still the best drying method to obtain high‐quality biological products. The objective of this paper was to optimize the FD process of litchi pulp. The significance of this research can improve the efficiency of FD in litchi pulp drying. Throughout the trial, the production‐scale vacuum freeze‐dryer was used, which means that the FD process can provide technological support to produce freeze‐dried litchi pulp. In addition, it can also provide a reference for other fruits and vegetables' FD process optimization.

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Section: Resultsmentioning

confidence: 99%

“…2007), drugs (Chacon et al . 1999), fruits (Marques and Freire 2005) and so on. The shape, color, flavor and rehydration capacity of FD products are all better than other dried products.…”

Section: Introductionmentioning

confidence: 99%

The Effect of Different Heating Patterns on Vacuum Freeze‐Drying of Litchi Pulp

Qiao

Fang

Huang

et al. 2012

J Food Process Engineering

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“…For the conservation of fruits and their original components, special attention has been given to drying techniques [1,2] Unlike conventional drying technologies that use the evaporation of water in the liquid state, freeze-drying promotes the sublimation of ice as the main drying mechanism [3][4][5] . Freezedrying results in products with a higher flavor quality compared to those dried by conventional methods [6,7] .…”

Section: Introductionmentioning

confidence: 99%

Effect of carrier agents on the physical and thermal stability of freeze-dried passion fruit (Passiflora edulis f. flavicarpa) pulp

et al. 2015

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In this study, the physical and thermal stability of freeze-dried passion fruit (Passiflora edulis f. flavicarpa) pulp produced with different carrier agents was evaluated. Powders were produced using sucrose, fructose, ethanol and maltodextrin as carrier agents and characterized by differential scanning calorimetry, morphology, moisture sorption curves and sorption kinetics. GAB (Guggenheim-Anderson-de Boer) model was suitable to mathematically describe the adsorption isotherms. The treatments that had maltodextrin as the additive exhibited reduced adsorption at both in low and in high water activities, promoting the reduction of the moisture content in the monolayer (X m ) and enhancing the stability of the powder product. The combination of sucrose and ethanol increased the glass transition temperature of the system compared to the in natura pulp. Treatments with fructose did not improve the sorption characteristics of the powders, featuring an amorphous structure. The kinetic curves, ratio of the increase of the water content against the storage time, of the passion fruit pulp treated with 10 g of maltodextrin/100 g of pulp and with 5 g of sucrose and 10 g of maltodextrin/100 g of pulp showed reduced Downloaded by [Nanyang Technological University] at 09:03 23 August 2015 2 adsorption and similar behaviors for water activity values of 0.113, 0.529, 0.753 and 0.903.

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“…Drying of heat-sensitive biomaterials such as fruits, vegetables, and so-called wellness or functional foods requires special techniques to avoid product degradation due to thermal decomposition, oxidation, or enzymatic browning. [4,5] Drying is a process in which moisture from a solid or nearly solid material is removed by evaporation, which is a method of preservation commonly used for fruits and vegetables. [6,7] Drying technology has been developing from a technology mainly used for preservation of foods for the purpose of extending the shelf life to a technology used in product development, satisfying convenience and quality demands.…”

Section: Introductionmentioning

confidence: 99%

A Novel Data Preprocessing Method for the Modeling and Prediction of Freeze-Drying Behavior of Apples: Multiple Output–Dependent Data Scaling (MODDS)

Polat

Kırmacı

2011

Drying Technology

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In the present study, the freeze drying behavior of apples have been modeled and predicted. Because freeze-drying is a very expensive and complex process, modeling of the freeze-drying process is a challenging task. In this study, a novel data scaling method called multiple output-dependent data scaling (MODDS) has been proposed and combined with an adaptive neuro-fuzzy inference system (ANFIS) to forecast the moisture content (MC), moisture ratio (MR), and drying rate (DR) values, which are outputs of freeze-drying behavior of apples. The input parameters of the freeze drying system are the sample thicknesses, drying time, pressure, relative humidity, chamber temperature, and sample temperature. Using the input parameters, the outputs of the freeze-drying process of apples were predicted using a hybrid system based on MODDS and ANFIS. In the first stage, only input parameters were scaled using MODDS. In the second stage, the outputs of freeze drying of apples were predicted with the scaled input parameters using ANFIS algorithm. Ninety-two samples were included in the data set, including 10-, 7-, and 5-mm samples. In order to evaluate the performance of the proposed model, the mean absolute error (MAE), mean square error (MSE), root mean square error (RMSE), coefficient of determination (R 2 ), index of agreement (IA), and mean absolute percentage error (MAPE) were used. Though MSE values of 2.48, 0.035, and 0.011 and IA values of 0.887, 0.887, and 0.466 were obtained for MC, MR, and DR, respectively, using the ANFIS prediction algorithm the hybrid MODDS-ANFIS model achieved MSE values of 0.003, 0.00005, and 0.00007 and IA values of 0.999, 0.999, and 0.993 for the prediction of MC, MR, and DR, respectively. The results obtained demonstrate that the proposed hybrid system is a robust and efficient method for the modeling and prediction of freeze-drying behavior of apples.

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Analysis of Freeze-Drying of Tropical Fruits

Cited by 41 publications

References 11 publications

The Effect of Different Heating Patterns on Vacuum Freeze‐Drying of Litchi Pulp

The Effect of Different Heating Patterns on Vacuum Freeze‐Drying of Litchi Pulp

Effect of carrier agents on the physical and thermal stability of freeze-dried passion fruit (Passiflora edulis f. flavicarpa) pulp

A Novel Data Preprocessing Method for the Modeling and Prediction of Freeze-Drying Behavior of Apples: Multiple Output–Dependent Data Scaling (MODDS)

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