Technical aspects in freeze-drying of foods

Duan, Xu; Yang, Xiaotong; Ren, Guangxin; Pang, Yuqi; Liu, Lili; Liu, Yunhong

doi:10.1080/07373937.2015.1099545

Cited by 118 publications

(56 citation statements)

References 96 publications

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“…Among different drying methods, freeze‐drying always provides the highest quality dried items, with sensory and nutritional properties similar to those of the fresh products (Litvin, Mannheim, & Miltz, ; Ratti, ). However, FD is a very expensive method due to the high‐energy consumption and high‐investment cost (Duan et al, ; Huang et al, ). Production cost is very high which a major fault of FD.…”

Section: Introductionmentioning

confidence: 99%

Comparison of quality aspects and energy consumption of restructured taro and potato chips under three drying methods

Hnin

Zhang

et al. 2019

J Food Process Engineering

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Due to a high variety of health effects, nutritive snacks based on carbohydrate and dietary fibers are receiving growing attention in snack food production. The restructured chips were prepared by mixing of rose powder and other ingredients into restructured taro (TR) and potato (PR). Restructured (TR) and (PR) chips were dried using freeze‐drying (FD), infrared radiation drying (IRD), and hybrid infrared‐assisted freeze‐drying (IRFD) in this study. Investigation of three drying methods in terms of the main quality parameters, namely color, odor, texture, water activity, expansion ratio (ER), and bulk density as well as other quality aspects and energy consumption of two kinds of chips were compared. FD took the highest energy consumption and longest processing time together with the lowest drying rate among them. IRFD chips had the lowest water activity (aw), the total color difference (ΔE), and the highest overall acceptability score of sensory evaluation among them. IRFD had higher crispness and lower energy consumption than FD alone. Moreover, there were no significant differences in crispness between IRFD and commercial chips. IRFD chips contributed better product quality over IRD chips. Results of this work showed that IRFD method has the potential to keep high‐quality aspects for dried restructured chips with saving energy consumption. Practical applications Infrared‐assisted freeze‐drying (IRFD) can save 25–29% of drying time and 43–46% of the total energy consumption in comparison of FD with keeping high‐quality aspects and better product quality than IRD. IRFD method is a novel method for making food products with better color, maintains high‐quality, and less drying time. The research found that hybrid IRFD can produce high‐quality aspects as well as save time and energy consumption for large‐scale industrial production of restructured chips and various food products.

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Section: Introductionmentioning

confidence: 99%

Comparison of quality aspects and energy consumption of restructured taro and potato chips under three drying methods

Hnin

Zhang

et al. 2019

J Food Process Engineering

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“…In addition, though the moisture content of all the samples decreased quickly in the first 10 h, a plateau was observed in further drying process, indicating that the samples entered secondary drying stage in which the desorbed water vapor was transported through the pores of the material. Generally, the basic energy used to remove one kilogram of water is almost double for freeze-drying than for conventional drying [27]. In this study, considering the relatively long drying time and high energy cost, DIC drying was applied combined with FD process instead of single FD process in order to improve the efficiency of dehydration for the restructured carrot-potato chips.…”

Section: Effect Of Amount Of Carrot On the Freeze-drying Characteristmentioning

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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“…Therefore, higher total sugar content and high Invertose content were the main reason for low eutectic point temperature of Feizixiao juice. In general, freezing temperature is 5 ∘ C-10 ∘ C below eutectic point temperature at least [27,28]. However, the prefreezing temperature of three cultivar lychees was −30 ∘ C before this study.…”

Section: Effect Of Prefreezing Temperature On Fd Feizixiao Lycheementioning

confidence: 99%

Analysis for Difficulty during Freeze-Drying Feizixiao Lychees

Huang

Qiao

Peng

et al. 2017

Journal of Food Quality

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Compared to other cultivar lychees, volume density of Feizixiao lychee was higher due to serious shrinkage during freeze-drying (FD). Guiwei lychee and Nuomici lychee were used for comparison in order to illuminate the reason of the aforementioned phenomenon. Lower prefreezing temperature could not improve the volume density of Feizixiao lychee. Microstructure results show that pulp cell of Feizixiao lychee (tail) was smaller and more compact than Guiwei and Nuomici lychee pulp cell. In addition, there is a membrane around the surface of Feizixiao lychee pulp. And the microstructure of Feizixiao lychee tip pulp cell is different from tail pulp cell. Membrane and tip pulp cell are both smaller and more compact than tail pulp cell. These structure differences hinder the moisture removing of Feizixiao lychee during FD. Removing the membrane and tip pulp could not improve the volume density of Feizixiao lychee. Ultrasound treatment for 30 min could significantly enhance the volume density of Feizixiao lychee.

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Technical aspects in freeze-drying of foods

Cited by 118 publications

References 96 publications

Comparison of quality aspects and energy consumption of restructured taro and potato chips under three drying methods

Comparison of quality aspects and energy consumption of restructured taro and potato chips under three drying methods

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

Analysis for Difficulty during Freeze-Drying Feizixiao Lychees

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