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The impact of freeze-drying on strawberry quality
Impacto del proceso de liofilización en la calidad de las fresas
DOI:
https://doi.org/10.15446/ing.investig.v27n2.14829Keywords:
modelling, freeze-drying, strawberry, impact, quality (en)modelado, liofilización, fresas, impacto, calidad (es)
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This work analyses and models the dehydration kinetics for whole and sliced strawberries during freeze-drying.
A Virtis 35L Gardiner lyophyliser was used. Freeze-drying was carried out at various hotplate temperatures and several product thicknesses. It was observed that increasing hotplate temperature from 30°C to 70°C during the course of freeze-drying led to reducing the process from 48h to 36h for whole strawberries and from 12h to 8h for the slices, stable dry products being obtained. Studying several strawberry freeze-drying parameters showed that temperature has an important effect on reducing the process’ duration. It lowers the process’ cost whilst preserving dry fruit quality, thereby opening up the field by applying this technology to treating new food products.
Este trabajo expone el análisis y la modelación cinética de la deshidratación de las fresas enteras y por secciones, durante el proceso de la liofilización. Fue utilizado un liofilizador Virtis 35L Gardiner. La liofilización se realizó a varias temperaturas de la plancha y para varios gruesos de producto, observándose que el aumento en la temperatura del plato de 30 a 70°C en el curso de la liofilización reduce la duración de este proceso en el caso de las fresas enteras de 48h a 36h y de 12h a 8h en el caso de las secciones, para obtener productos secos estables. El estudio del impacto de diferentes parámetros de la liofilización de las fresas demuestra que la temperatura tiene una incidencia importante en la reducción de la duración del proceso. Esto hace bajar los costos del proceso mientras se preserva la calidad de la fruta seca, abriendo así con el uso de esta tecnología el campo en el tratamiento de los productos alimenticios nuevos.
References
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Copyright (c) 2007 Mahacine Amrani, Jamal Brigui
This work is licensed under a Creative Commons Attribution 4.0 International License.
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