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- Title
ASSESSMENT OF FREEZING PRE-TREATMENTS FOR THE FREEZE DRIED OF APPLE SLICES.
- Authors
ANTAL, Tamás; SIKOLYA, László; KEREKES, Benedek
- Abstract
The effect of freezing rate on the quality of dried Jonagold and Idared was studied. Apple slices underwent various pre-treatments, i.e. freezing in household freezer (freezing rate: 0,5 °C/min), contact plate freezing (2 °C/min) and vacuum-freezing (3 °C/min). The quality of the freeze dried product was then evaluated in terms of water activity, hardness, color and rehydration. The freezing in household freezer (slow freezing rate) significantly reduces the duration of the freeze drying process and consequently the process costs. The slow freezing rate allows the growth of large ice crystals at the beginning of the freeze-drying process, this fact should consequently lead to larger pores and injured cell walls and thus to shorter freeze drying time. Quality of the freezing in household freezer product was assessed as higher than the quality of the other freezing pre-treated material. Slow freezing rate resulted softer texture and higher rehydration capacity, than that of other pre-treated samples. In all cases, slow freezing lead to lower final moisture content, total color difference and water activity.
- Subjects
APPLES; FREEZE-dried foods; FRUIT quality; COLOR of fruit; HOME freezers; FRUIT texture; ICE crystals
- Publication
Acta Universitatis Cinbinesis, Series E : Food Technology, 2013, Vol 17, Issue 2, p3
- ISSN
2344-1496
- Publication type
Article
- DOI
10.2478/aucft-2013-0006