Tentative of Inducing Fruit Sugar Crystallization During Freezing to Reduce the Hygroscopicity of the Corresponding Freeze-Dried Powders

Kinetics of water uptake by citrus juices in powder form

“…This condition promotes a very hygroscopic material with a high susceptibility to the caking problem also found in other food powders (Flink, 1975). The possibility of reaching a highly organized structure during freezing and drying could reduce the hygroscopic phenomena, considering that crystalline sugars have a lower water sorption potential (De Melo et al, 1993). At high relative humidity the experimental data deviate more from the model, and this may be due to difficulty in reaching equilibrium at such high RH levels.…”

Effect of the carriers on the microstructure of mango powder obtained by spray drying and its functional characterization

“…Singh, Shah, Nielsen, and Chambers (1991) confirmed that adding alcohol to the system has induced the crystallization of the lactose. De Melo, Giarola, and Cal-Vidal (1993) checked that adding methanol to the levels of 4%, 8% and 12% has induced to the formation of crystals of fructose from solutions during the slow freezing. De Almeida (1995) has induced the crystallization of sugars during the freezing in modelsystems of sucrose and fructose, adding ethanol, isopropanol and their mixtures.…”