Process Parameters as Tools to Intensify the Freeze-Drying Process and Modify the Sorption Properties of the Obtained Freeze-Dried Products
Year: 2024
Type: article
Abstract: The aim of this study was to investigate and effect of application of different conditions of freeze-drying on the kinetics of process and the sorption properties of dried apples. Slices of apple were frozen and subjected to freezing-drying process with different combination of a shelf temperature (-20, 10, 20, 30°C) and pressure (37, 63, 103, 165 Pa). During the freeze-drying, the temperature in the centre of material was recorded. The moisture content in dried material and changes of water content dried apples stored at humidity of 75.3% were obtained. The Midilli et al. model was used to describe drying kinetics of the freeze-drying with good fit. Drying time decreased from 660 (variant with a constant shelf temperature of 30°C, pressure 63 Pa) to 1305 minutes (variant with temperatures −20: 10: 20: 30°C, pressure 63 Pa). For this reason, the most favourable experimental parameters were: temperature of 30°C and pressure of 63 Pa. However, application of these parameters caused higher absorption of water vapour during storage. Therefore, the selection of freeze-drying parameters should also be related to the expected properties of the final product.
Source: Processes
DOI: 10.3390/pr12091932
Authors: Ewa Jakubczyk, Dorota Nowak
Institution: Warsaw University of Life Sciences
Language: English
Topic: Food Drying and Modeling
Subfield: Food Science
Domain: Life Sciences
Open Access status: gold
Estimated APC paid: $2,728
OpenAlex ID: W4402372251