Volatility of apples during air and freeze drying

Effects of Different Drying Methods on the Antioxidant Activities of Leaves and Berries of Cayratia trifolia

“…Hossain et al (2010) reported that relatively low antioxidant estimation in fresh samples had a very strong correlation with high moisture content, which caused dilution effect toward the total antioxidant content in fresh Previous investigations (Chan et al 2009;Di Cesare et al 2003;Hsu et al 2003) reported that freeze-dried samples have high result in antioxidant estimation. Freeze drying has high efficiency in moisture removal and maintains bioactive components, including the antioxidant compounds in plant (Krokida & Philippopoulos 2006). During the freeze-drying process, ice crystals develop within the tissue matrix and removal of moisture content causes the tissue to become more brittle (Chan et al 2009).…”

Evaluation of dehydrated marolo (Annona crassiflora) flour and carpels by freeze-drying and convective hot-air drying

“…The FCM had, however, a higher specific volume and a lower specific density than the rest of the products, either fresh or dehydrated. This discrepancy may be due to little or no shrinkage in the freeze-dried products (Krokida & Philippopoulos, 2006), which could have caused them to have a large volume and lower specific density. This does not occur with the FFM because there was reduction in the size of granules during the process of grinding.…”

Chemical composition, functional properties and processing of carrot—a review

“…Freeze drying provides dried product with porous structure and little or no shrinkage, better taste retention and on rehydration the food resembling the original (Mellor and Bell 1993). The flavour of freeze dried carrot is better than the air dehydrated products (Kalra et al 1987), however, main disadvantage of freeze drying is its high cost (Krokida and Philippopoulos 2006). Excellent retention (96-98%) of carotenoids in freeze dried carrots has been noticed (Rodriguez-Amaya 1997).…”