High efficient freeze-drying technology in food industry

Liu, Yang; Zhang, Zhengyu; Hu, Liandong

doi:10.1080/10408398.2020.1865261

Cited by 72 publications

(37 citation statements)

References 80 publications

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“…Our findings suggest that fermented chilies resemble the chromophore characteristics of the raw material (fresh chilies) with carotenoids being well preserved during processing. This issue can be correlated with the low drying temperatures, which prevent the degradation of heat-sensitive molecules, as confirmed in other studies [ 58 , 59 ].…”

Section: Resultssupporting

confidence: 68%

Freeze-Dried Powder of Fermented Chili Paste—New Approach to Cured Salami Production

Păucean

Kádár

Simon

et al. 2022

Foods

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Fermented chili powders were obtained through the freeze-drying of fermented chili pastes and used as a condiment, acidifier, antioxidant, colorant, and microbial starter carrier in fermented salami production. Fermented chili powders were examined regarding carbohydrates, organic acids, vitamin C, phenolic compounds, carotenoids, and aroma profile. High concentrations of lactic (10.57–12.20%) and acetic acids (3.39–4.10%) were recorded. Vitamin C content was identified in the range of 398–1107 mg/100 g, with maximum values for C. annuum cv. Cayenne chili powder. Phenolic compounds showed values between 302–771 mg/100 g. Total carotenoid content was identified between 544–2462 µg/g, with high concentrations of capsanthin esters. Aroma profile analysis evidenced specific compounds (1-hexanol, 2-hexanol, hexenal, E-2-hexenal) with sensory importance and a more complex spectrum for Capsicum chinense cultivar. Plant-specific lactic acid bacteria showed dominance both in fermented chili paste, chili powder, and salami. Lactic and acetic acids from the fermented chili powder reduced the pH of the filling immediately, having a stabilizing effect on the meat. Nor molds or pathogens were identified in outer limits. Based on these results, fermented chili powders could be used as starter carriers in the production of fermented meat products for exceptional sensory properties and food safety management.

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Section: Resultssupporting

confidence: 68%

Freeze-Dried Powder of Fermented Chili Paste—New Approach to Cured Salami Production

Păucean

Kádár

Simon

et al. 2022

Foods

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“…Spray-drying is a thermal method widely used in the food industry to produce a dry powder from a liquid [ 6 ]. On the other hand, freeze-drying is a nonthermal method that is commonly used for the dehydration of heat-sensitive food through combining freeze and vacuum drying [ 7 ]. Even though the shelf life of peas’ soaking and cooking water may be extended by drying because of the low water activity [ 8 ], its composition and functional properties might change with drying.…”

Section: Introductionmentioning

confidence: 99%

Effect of Spray-Drying and Freeze-Drying on the Composition, Physical Properties, and Sensory Quality of Pea Processing Water (Liluva)

Chen

Chiu

Feng

et al. 2021

Foods

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Spray-drying and freeze-drying can extend the shelf life and improve the transportability of high-nutritional foods such as Liluva (processing water of legumes). Nonetheless, the effects of these processes on nutrition, physiochemical properties, and sensory quality are unknown. In this study, particle sizes, protein profiles, colour, and preliminary sensory profile of pea powder samples were determined by Mastersizer 3000, protein gels, chroma meter, and 9-point hedonic scale, respectively. Results indicated that no significant difference was found in the molecular weight distribution of protein bands in pea water and sensory profile after drying. Fibre content in pea water after spray-drying was higher while soluble carbohydrates and minerals were lower than those after freeze-drying. Spray-drying decreased pea water’s lysine content, particle size, redness colour, and yellowness colour, while it increased its light colour; however, freeze-drying showed the opposite results. Overall, spray-drying could be a better drying technology that can be applied to dry pea water. Further experiments are required, however, to determine the influence of drying technologies on emulsifying activity.

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“…The freeze-drying principle was based on the three-state transition of water. The triple point temperature of the water is 0.0098°C, and the pressure is 4.579 mmHg ( 33 ). In this process, water in food was frozen at a low temperature and immediately sublimated from solid to gas in a vacuum.…”

Section: Dried Meat and Meat Productsmentioning

confidence: 99%

“…It preserves the dried meat’s original color, flavor, aroma, and appearance to the maximum degree possible while protecting its composition, making it particularly suitable for drying meat products ( 35 ). The product of freeze-dried methods has low moisture content and can be reconstituted with a high rehydration speed ( 33 ). Moreover, dried meat products with a porous structure and good rehydration capabilities were also attainable using freeze-drying approaches ( 36 ).…”

Section: Dried Meat and Meat Productsmentioning

confidence: 99%

A comprehensive review of drying meat products and the associated effects and changes

et al. 2022

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Preserving fresh food, such as meat, is significant in the effort of combating global food scarcity. Meat drying is a common way of preserving meat with a rich history in many cultures around the globe. In modern days, dried meat has become a well enjoyed food product in the market because of its long shelf-life, taste and health benefits. This review aims to compile information on how the types of meat, ingredients and the used drying technologies influence the characteristics of dried meat in physicochemical, microbial, biochemical and safety features along with technological future prospects in the dried meat industry. The quality of dried meat can be influenced by a variety of factors, including its production conditions and the major biochemical changes that occur throughout the drying process, which are also discussed in this review. Additionally, the sensory attributes of dried meat are also reviewed, whereby the texture of meat and the preference of the market are emphasized. There are other aspects and concerning issues that are suggested for future studies. It is well-known that reducing the water content in meat helps in preventing microbial growth, which in turn prevents the presence of harmful substances in meat. However, drying the meat can change the characteristics of the meat itself, making consumers concerned on whether dried meat is safe to be consumed on a regular basis. It is important to consider the role of microbial enzymes and microbes in the preservation of their flavor when discussing dried meats and dried meat products. The sensory, microbiological, and safety elements of dried meat are also affected by these distinctive changes, which revolve around customer preferences and health concerns, particularly how drying is efficient in eliminating/reducing hazardous bacteria from the fish. Interestingly, some studies have concentrated on increasing the efficiency of dried meat production to produce a safer range of dried meat products with less effort and time. This review compiled important information from all available online research databases. This review may help the food sector in improving the efficiency and safety of meat drying, reducing food waste, while maintaining the quality and nutritional content of dried meat.

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High efficient freeze-drying technology in food industry

Cited by 72 publications

References 80 publications

Freeze-Dried Powder of Fermented Chili Paste—New Approach to Cured Salami Production

Freeze-Dried Powder of Fermented Chili Paste—New Approach to Cured Salami Production

Effect of Spray-Drying and Freeze-Drying on the Composition, Physical Properties, and Sensory Quality of Pea Processing Water (Liluva)

A comprehensive review of drying meat products and the associated effects and changes

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