The impact of freeze-drying on microstructure and rehydration properties of carrot

Voda, A.; Homan, N.; Witek, Magdalena; Duijster, Arno; Dalen, G. van; Sman, R.G.M. van der; Nijsse, J.; Vliet, Lucas J. van; As, Henk Van; Duynhoven, John van

doi:10.1016/j.foodres.2012.08.019

Cited by 145 publications

(82 citation statements)

References 41 publications

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“…In addition, more numbers of pores were found in the FD-dried restructured chips with 50% carrot (Figure 4(d)), and the distribution of pores was much more regular in comparison to the restructured chips with the same amount of carrot but dried by FD-DIC (Figure 4(b)). During the freeze-drying process, the shrinkage of the sample was limited and the integrity of the microstructure of the raw material could be well maintained [35]. However, the homogenous porous microstructure found in FD-dried samples often pointed to a soft taste or mouth-feel.…”

Section: Effect Of the Amount Of Carrot On The Microstructure Of The mentioning

confidence: 99%

Novel Combined Freeze-Drying and Instant Controlled Pressure Drop Drying for Restructured Carrot-Potato Chips: Optimized by Response Surface Method

Hou

et al. 2018

Journal of Food Quality

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Combined freeze-drying and instant controlled pressure drop process (FD-DIC) for restructured carrot-potato chips was developed and its processing conditions were optimized using response surface methodology (RSM) with the purpose of improving the quality of products and reducing energy consumption. Three critical variables including the amount of carrot, the moisture content of the partially dried product before DIC treatment, and equilibrium temperature of DIC for the restructured chips were considered. Response parameters such as the final moisture content, color value (L, a, and b), and texture properties of restructured carrotpotato chips were investigated. The results showed that the graphical optimal ranges of FD-DIC drying process were as follows: the amount of carrot was 46-54% w/w, the moisture content of the partially dried product before DIC treatment was 0.20-0.35 g/g, and the equilibrium temperature of DIC was 85-95 ∘ C. Furthermore, the numerical optimization suggested that conditions were 47.43% w/w, 0.29 g/g, and 90.57 ∘ C, respectively. It could be concluded that the combined drying method of FD-DIC provided the restructured carrot-potato chips with higher quality, as compared to the freeze-dried chips. Considering the relatively high production cost of FD, this novel FD-DIC could be an alternative method for obtaining desirable restructured fruit and vegetable chips.

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Section: Effect Of the Amount Of Carrot On The Microstructure Of The mentioning

confidence: 99%

Novel Combined Freeze-Drying and Instant Controlled Pressure Drop Drying for Restructured Carrot-Potato Chips: Optimized by Response Surface Method

Hou

et al. 2018

Journal of Food Quality

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“…When compared to many other drying methods, highly porous materials with a higher capacity for rehydration are obtained via freeze drying (Krokida & Maroulis, 1997;Voda et al, 2012). The observed increase in the chlorogenic acid content of the freeze-dried grapes could be interpreted as being a result of extraction efficiency.…”

Section: Anthocyanins and Phenolic Compoundsmentioning

confidence: 99%

Effect of Sun, Oven and Freeze-Drying on Anthocyanins, Phenolic Compounds and Antioxidant Activity of Black Grape (Ekşikara) (Vitis vinifera L.)

Çoklar¹,

Akbulut²

2017

SAJEV

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The aim of this study was to determine whether a change occurs in the phenolic compounds and antioxidant activity of grapes after drying. Grapes pre-treated with potassium hydroxide solution were dried using three different drying methods, namely freeze drying, oven drying and sun drying. The effectiveness of the drying methods was evaluated in terms of total phenolic content, antioxidant activity (ABTS, FRAP and DPPH), individual phenolics and anthocyanins. Losses in total phenolic content of the grapes were found to be 1.89, 20.26 and 46.79% for freeze-, oven-and sun-dried grapes respectively. The DPPH and ABTS antioxidant activities of the grapes decreased after drying by all three methods, while an increase was observed in the FRAP value of freeze-dried grapes compared to the fresh sample. No significant effect of drying methods was observed on the gallic acid, 2,5-dihydroxybenzoic acid and (-)-epigallocatechin gallate contents of the grapes. The highest levels of procyanidin B1, (+)-catechin, (-)-epicatechin, (-)-epicatechin gallate, chlorogenic acid, trans-resveratrol and rutin were determined in freeze-dried grapes. Sun and oven drying caused drastic decreases in all anthocyanins, while no loss of anthocyanin was observed in freeze-dried grapes. Sun drying was found as the most detrimental drying method for grapes in terms of phenolic compounds and antioxidant activity when compared to the other drying methods.

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“…T2a was the sharpest peak followed by T2b while T2c is a broad peak while the peak heights increased in the order T2b<T2a<T2c. Previous studies on water mobility in rehydrated freeze-dried carrots also identified three transverse relaxation components at similar relaxation times in the rehydrated cortical tissue of carrots (Voda et al, 2012). Marigheto, Venturi et al (2008) reported four relaxation peaks between 67-1090 ms in apple parenchyma tissues which these authors interpreted as water located within different cell compartments while admitting that the assignment to particular subcellular compartments is somewhat problematic because of acknowledged biological diversity in cell sizes and shapes.…”

Section: Water Mobility By Td-nmr Relaxometry In Pef-treated Carrot Smentioning

confidence: 93%

“…According to Voda et al (2012) (Voda et al, 2012). Therefore a study of soluble sugars has been performed with a view to clarify the impact of PEFtreated in possible sugar exchange between sub-cellular compartments.…”

Section: Water Mobility By Td-nmr Relaxometry In Pef-treated Carrot Smentioning

confidence: 99%

“…To date, only Ersus et al (2010) have reported the use of NMR relaxometry to track changes in cell integrity in PEF-treated onion tissue. TD-NMR relaxometry has also been used to explore the effect of high pressure or freeze-drying treatments on the integrity of cells of strawberries, tomatoes and carrots (Hills & Remigereau, 1997;Marigheto et al, 2004;Voda et al, 2012). PEF has also been used in softening of the sugar beet tissues in order to enhance sugar extractability from the sugar beets (Bouzrara & Vorobiev, 2003;López et al, 2009;Eshtiaghi & Knorr, 2002).…”

Section: Introductionmentioning

confidence: 99%

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Observations on the water distribution and extractable sugar content in carrot slices after pulsed electric field treatment

Aguiló‐Aguayo

Downey

Keenan

et al. 2014

Food Research International

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The impact of pulsed electric field (PEF) processing conditions on the distribution of water in carrot tissue and extractability of soluble sugars from carrot slices was studied. Time domain NMR relaxometry was used to investigate the water proton mobility in PEF-treated carrot samples. Three distinct transverse relaxation peaks were observed in untreated carrots. After PEF treatment only two slightly-overlapping peaks were found; these were attributed to water present in the cytoplasm and vacuole of carrot xylem and phloem tissues. This post-treatment observation indicated an increase in water permeability of tissues and/or a loss of integrity in the tonoplast. In general, the stronger the electric field applied, the lower the area representing transverse relaxation (T2) values irrespective of treatment duration. Moreover an increase in sucrose, J3-and a-glucose and fructose concentrations of carrot slice extracts after PEF treatment suggested increased both cell wall and vacuole permeability as a result of exposure to pulsed electric fields.

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The impact of freeze-drying on microstructure and rehydration properties of carrot

Cited by 145 publications

References 41 publications

Novel Combined Freeze-Drying and Instant Controlled Pressure Drop Drying for Restructured Carrot-Potato Chips: Optimized by Response Surface Method

Novel Combined Freeze-Drying and Instant Controlled Pressure Drop Drying for Restructured Carrot-Potato Chips: Optimized by Response Surface Method

Effect of Sun, Oven and Freeze-Drying on Anthocyanins, Phenolic Compounds and Antioxidant Activity of Black Grape (Ekşikara) (Vitis vinifera L.)

Observations on the water distribution and extractable sugar content in carrot slices after pulsed electric field treatment

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