Modeling of vacuum desorption of multicomponent moisture in freeze drying

Nastaj, J.; Ambrożek, B.

doi:10.1007/978-1-4020-5480-8_16

Cited by 3 publications

(3 citation statements)

References 16 publications

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“…This drying process is conventionally divided into three stages: pre-freezing of wet material, primary drying stage (sublimation of frozen solvent under vacuum), and secondary drying stage (desorption of residual bound water from material matrix) (Nastaj and Ambrożek, 2006;Nastaj and Witkiewicz, 2009). To improve storage stability of dried products, residual water after the primary drying stage may further be removed by desorption in the secondary drying stage (Nam and Song, 2007).…”

Section: Freeze Drying (Fd)mentioning

confidence: 99%

Recent developments in high-quality drying of vegetables, fruits, and aquatic products

Zhang

Chen

Mujumdar

et al. 2015

Critical Reviews in Food Science and Nutrition

267

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Fresh foods like vegetables, fruits, and aquatic products have high water activity and they are highly heat-sensitive and easily degradable. Dehydration is one of the most common methods used to improve food shelf-life. However, drying methods used for food dehydration must not only be efficient and economic but also yield high-quality products based on flavor, nutrients, color, rehydration, uniformity, appearance, and texture. This paper reviews some new drying technologies developed for dehydration of vegetables, fruits, and aquatic products. These include: infrared drying, microwave drying, radio frequency drying, electrohydrodynamic drying, etc., as well as hybrid drying methods combining two or more different drying techniques. A comprehensive review of recent developments in high-quality drying of vegetables, fruits and aquatic products is presented and recommendations are made for future research.

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Section: Freeze Drying (Fd)mentioning

confidence: 99%

Recent developments in high-quality drying of vegetables, fruits, and aquatic products

Zhang

Chen

Mujumdar

et al. 2015

Critical Reviews in Food Science and Nutrition

267

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“…1. Microwave-assisted freeze drying is a multiple-stage operation usually performed at three stages: prefreezing of the wet material, the primary drying stage when direct sublimation of the frozen water takes place under vacuum and secondary drying stage when residual bound water is desorbed from the material matrix (Nastaj & Ambrozek, 2007;Nastaj & Witkiewicz, 2009). The time that secondary drying stage takes to remove the sorbed water can be as long as or longer than the time that is required for the removal of the free water (Jiang et al, 2010c).…”

Section: Resultsmentioning

confidence: 99%

Changes of microwave structure/dielectric properties during microwave freeze‐drying process banana chips

Jiang

Zhang

Mujumdar

et al. 2014

Int J of Food Sci Tech

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Summary This experimental study investigated the trend of structure and dielectric properties during microwave freeze‐drying process banana chips. The mass of banana samples was 160 g, the microwave power set as 2 W g−1 and the highest drying temperature set as 55 °C. The whole drying process can be finished within 6 h. A network analyser and light microscope were used to determine the dielectric properties and structure. The dielectric properties, ε′ (from 20.80 to 1.20) and ε′′ (from 7.74 to 0.15), and the size of cell get smaller as the drying process continues, especially during the 3–4 h drying, which is the end of primary drying stage and the beginning of secondary drying stage. The trend of dielectric properties and microstructure of samples during drying can be an exact indication of drying stage of MFD.

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“…This is one of the major reasons why this technique has been developed in laboratory in the past several decades but not applied in practice at present. Like FD, MFD is a multiple-stage operation usually performed at three stages: pre-freezing of the wet material, the primary drying stage when direct sublimation of the frozen water takes place under vacuum, and secondary drying stage when residual bound water is desorbed from the material matrix (Nastaj and Witkiewicz, 2009;Nastaj and Ambrozek, 2007). At each stage some changes occur in starch content, reducing sugar content, the porosity of internal structure and color, some of which can cause quality deterioration during MFD.…”

Section: Introductionmentioning

confidence: 99%