Recent Advances in the Freeze-Drying of Food Products

Burke, Robert F.; Decareau, Robert V.

doi:10.1016/s0065-2628(08)60099-3

Cited by 33 publications

(16 citation statements)

References 24 publications

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“…Once samples are freeze‐dried, they are biologically and chemically more stable than fresh samples, making handling for shipping and storage easier 1, 2. Therefore, FD is used in a variety of processes, such as preparation of pharmaceuticals 2–4, long‐term storage of liposomes as drug delivery systems 5, production of starter cultures of lactic acid bacterium 6, 7, tissue storage for surgical applications 8, and manufacture of dry foods 9, 10. Many reports showed that the levels of bioactive compounds, such as polyphenols in freeze‐dried fruits and crops, were higher than in fresh fruit or in fruit that had been dried by conventional methods 10–14.…”

Section: Introductionmentioning

confidence: 99%

Effects of freeze‐drying of samples on metabolite levels in metabolome analyses

Oikawa¹,

Otsuka²,

Yamaguchi

et al. 2011

J of Separation Science

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Freeze-drying (FD) is a useful technique for removing water from biological tissues, such as food samples. Cellular components freeze at once, and the ice sublimates under conditions of high vacuum and low temperatures. Because biological activity is restricted during FD, the degradation of cellular metabolites is often believed to be limited. However, the cellular structure is damaged by several factors, such as the increase in cell volume during freezing, and this has serious effects on the levels of some cellular metabolites. We studied these effects of FD on metabolite levels when using it as a sample preparation step in metabolome analysis. We observed significant decreases in the levels of some metabolites, such as succinate and choline, in Arabidopsis and pear, respectively. We also found that the effects of FD on certain metabolite levels differed between Arabidopsis plants and pear fruits. These results suggest that it is necessary to confirm the metabolite recovery in each sample species when FD is used for sample preparation.

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Section: Introductionmentioning

confidence: 99%

Effects of freeze‐drying of samples on metabolite levels in metabolome analyses

Oikawa¹,

Otsuka²,

Yamaguchi

et al. 2011

J of Separation Science

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“…The basic process of vapour removal is governed by the size, shape and tortuosity of the pores and in general the faster the freezing rate the smaller the voids and the slower freeze drying rate (Karel, 1963;Lusk, Karel & Goldblith, 1965;Carl & Stephenson, 1965;Haugh et al, 1968). showed that this was the case with turkey meat by using mercury porosimetry (see Holdsworth, 1963) and surface area measurements.…”

Section: Pretreatment and Freezing Of Foods Prior To Freeze Dryingmentioning

confidence: 99%

“…For general accounts of deteriorative reactions see Speiss (1966), Goldblith & Karel (1966), Pazola (1964), Gorling (1962), Cluistra & Meijer (1968b), King (1970), Burke & Decareau (1964), Hollingsworth (1963 and Goldblith (1969).…”

Section: Quality Characteristics and Deterioration During Storagementioning

confidence: 99%

Dehydration of food products A review

Holdsworth¹

1971

Int J of Food Sci Tech

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“…IT IS GENERALLY recognized that the highest quality dry food products are produced by freeze drying. Articles specifically dealing with freeze drying have been published by Harper and Tappel (1957), Burke and Decareau (1964) and King (197 1). The drying is usually carried out under vacuum.…”

Section: Introductionmentioning

confidence: 99%

Low Temperature Air Drying of Carrot Cubes

Schmidt¹,

Chen²,

Kirby-Smith

et al. 1977

Journal of Food Science

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Individual frozen carrot cubes were suspended on wires and dried in a stream of low temperature dry air. One of the cubes was suspended on a thermocouple. During drying the weight and temperature of the product and the specific humidity, velocity and temperature of the air were recorded. An analytical model, utilizing the concept of external and internal resistances to the transfer of heat and mass, was developed for the prediction of the drying rate. The experimental data were used to determine a functional relationship between the internal resistances and the fraction of the original moisture remaining in the product. The drying rates predicted were in good agreement with experimental results.

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Recent Advances in the Freeze-Drying of Food Products

Cited by 33 publications

References 24 publications

Effects of freeze‐drying of samples on metabolite levels in metabolome analyses

Effects of freeze‐drying of samples on metabolite levels in metabolome analyses

Dehydration of food products A review

Low Temperature Air Drying of Carrot Cubes

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