Freeze-Drying Characteristics of Tropical Fruits

Marques, Luanda Gimeno; Silveira, Ana M.; Freire, José Teixeira

doi:10.1080/07373930600611919

Cited by 136 publications

(93 citation statements)

References 18 publications

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“…The apparent density (ρ ap ) and the real density (ρ r ) obtained for the products from convective drying and lyophilization are shown in Table 7. The apparent density (ρ ap ) of the in natura sample was 969.0 kg/m 3 , which is close to the values of some food products in the literature, like pineapple (961.0 kg/m 3 ), guava (1064.0 kg/m 3 ) and mango (983.0 kg/m 3 ) (Marques et al, 2006). The lyophilized sample had a smaller apparent density (120 kg/m 3 ).…”

Section: Resultssupporting

confidence: 55%

Drying kinetics, structural characteristics and vitamin C retention of dedo-de-moça pepper (Capsicum baccatum) during convective and freeze drying

Véras

Béttega

Freire

et al. 2012

Braz. J. Chem. Eng.

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-The main objective of this study was to evaluate the effect of the drying process on the vitamin C levels and physical properties of dedo-de-moça pepper. The drying kinetics and the structural properties were determined as a function of moisture content. Convective drying was compared with freeze-drying in terms of product quality, structural properties, retention of vitamin C and rehydration characteristics. Empirical and semi-empirical equations were used to describe the drying and rehydration kinetics. Nonlinear analysis applied to results of convective drying, based on curvature measures and bias measures, showed that the only equation that gives good inference results based on least squares estimators is the Overhults equation. The characterization of the rehydration process was done by determining the indexes that take into account the water absorption capacity and solutes losses. The material dried by lyophilization show greater potential to rehydrate.

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Section: Resultssupporting

confidence: 55%

Drying kinetics, structural characteristics and vitamin C retention of dedo-de-moça pepper (Capsicum baccatum) during convective and freeze drying

Véras

Béttega

Freire

et al. 2012

Braz. J. Chem. Eng.

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“…This difference can be explained by cropping differences, such as soil, climate and maturity (LEE; KADER, 2000). The use of vacuum and low temperature minimizes the loss of vitamin C during the freeze-drying process (MARQUES et al, 2006). In conventional drying processes, the loss of ascorbic acid is especially affected by high temperatures (MARFIL et al, 2008).…”

Section: Physicochemical Characterizationmentioning

confidence: 99%

“…Powders were characterized by the following analyses in triplicate: pH, total titratable acidity and moisture content according to the methodology from Adolfo Lutz Institute (BRASIL, 2005a); total soluble solids according to AOAC method # 932.12 (AOAC, 1997); reducing/non reducing sugars and soluble sugars according to Miller (1959); and ascorbic acid according to Strohecker and Henning (1967). Therefore, these characteristics were evaluated using descriptive statistical analysis, running the analysis of variance (ANOVA) and Tukey's test (p < 0.05).…”

Section: Physico-chemical Characterizationmentioning

confidence: 99%

<b>Hygroscopic behavior of freeze-dried papaya pulp powder with maltodextrin</b> - doi: 10.4025/actascitechnol.v36i1.17499

2013

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ABSTRACT. The sorption isotherms describe the relationship between water activity and equilibrium moisture content of foods at a certain temperature. This work was carried out to study the hygroscopicity of freeze-dried papaya pulp powder with maltodextrin at different concentrations using sorption isotherms constructed at 25°C. Three formulations of freeze-dried powders were prepared, papaya pulp powder, papaya pulp powder with maltodextrin 5% (w w ). In order to adjust the adsorption isotherms data, mathematical models of GAB, BET, Henderson and Oswin were used. The GAB model showed the best fit for all samples. The addition of maltodextrin increased the amount of water in the monolayer and reduced the hygroscopicity of the powders.Keywords: Carica papaya L., adsorption isotherms, stability.Comportamento higroscópico do pó da polpa de mamão liofilizada contendo maltodextrina RESUMO. As isotermas de sorção descrevem a relação entre a atividade de água e conteúdo de umidade de equilíbrio de um alimento em determinada temperatura. Neste trabalho foi realizado o estudo da higroscopicidade de pós de polpa de mamão liofilizada contendo maltodextrina, em duas concentrações, através da determinação das isotermas de sorção à 25ºC. Foram elaboradas três formulações antes da secagem por liofilização e obtenção dos pós: uma contendo apenas polpa de mamão, outras duas contendo 5 e 15% (p p -1 ) de maltodextrina. Para ajuste dos dados de adsorção dos pós foram utilizados os modelos matemáticos de GAB, BET, Henderson e Oswin. O modelo de GAB proporcionou o melhor ajuste para todas as formulações estudadas. A adição da maltodextrina aumentou a quantidade de água na monocamada e reduziu a higroscopicidade dos pós.Palavras-chave: Carica papaya L., isotermas de adsorção, estabilidade.

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“…However, its high cost and long process time undermine its commercial applicability (MARQUES et al, 2006). CALVO et al (2012) microencapsulated extra-virgin olive oil in the presence of maltodextrin, carboxymethylcellulose and lecithin by lyophilization, demonstrating that the oil was unaltered for 9 to 11 months, which increased the shelf life.…”

Section: Lyophilizationmentioning

confidence: 99%

Microencapsulation: concepts, mechanisms, methods and some applications in food technology

et al. 2014

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Freeze-Drying Characteristics of Tropical Fruits

Cited by 136 publications

References 18 publications

Drying kinetics, structural characteristics and vitamin C retention of dedo-de-moça pepper (Capsicum baccatum) during convective and freeze drying

Drying kinetics, structural characteristics and vitamin C retention of dedo-de-moça pepper (Capsicum baccatum) during convective and freeze drying

<b>Hygroscopic behavior of freeze-dried papaya pulp powder with maltodextrin</b> - doi: 10.4025/actascitechnol.v36i1.17499

Microencapsulation: concepts, mechanisms, methods and some applications in food technology

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