Effect of coating on post-drying of freeze-dried strawberry pieces

Effect of freezing temperature on rehydration and water vapor adsorption characteristics of freeze-dried rice porridge

“…The rehydration ratio was calculated using weight of sample before and after rehydration as follows (Huang et al, 2009):…”

“…Values of coefficient of determination (R 2 ) for the Peleg model were higher than those of the Singh and Kulshrestha model, indicating that the Peleg model fitted the experimental water vapor adsorption data better than the Singh and Kulshrestha model. The Peleg model has been successfully used for evaluating water sorption or hydration kinetics for various food materials such as food grains (Turhan et al, 2002;Abu-Ghannam and McKenna, 1997;Hung et al, 1993;Sopade and Obekpa 1990), dried fruits (Marques et al, 2009;Huang et al, 2009;Bilbao-Sáinz et al, 2005) and vegetables (Singh et al, 2007;Planinić et al, 2005). The major advantage of the Peleg model is to save time by predicting water sorption kinetics of foods using short time experimental data (Peleg, 1988).…”

Effect of Convective and Vacuum–Microwave Drying on the Bioactive Compounds, Color, and Antioxidant Capacity of Sour Cherries

“…Freeze drying (FD) has been widely used to obtain highquality and high-value dehydrated fruit and vegetables (Huang et al 2009). However, it is an expensive and very slow dehydration process.…”

Influence of combination drying methods on composition, texture, aroma and microstructure of apple slices

“…Freeze-drying has been widely used to obtain high quality and high value dehydrated fruits and vegetables (Huang, Zhang, Yan, Mujumdar, & Sun, 2009). However, freeze-drying is an expensive and very slow dehydration process because of its inherently low drying rates, which lead to relatively small throughputs and high capital and energy costs due to the refrigeration and vacuum systems (Zhang, Tang, Mujumdar, & Wang, 2006).…”