<abstract xmlns="http://www.w3.org/1999/xhtml">

<p>The objective of the paper was to describe the impact of freeze-drying conditions on hardness of lyophilizates obtained based on soft fruit pomace. Raspberry, cherry, and grape pomace from the pressing process carried out with a low-speed rotary press constituted a research material. Immediately after the pressing process, pomaces were placed in forms, frozen, and after freezing they were freeze-dried in the pressure of 20, 42, 63, 85 and 110 Pa. The obtained lyophilizates were subjected to the measurement of hardness with the use of texture meter equipped with a penetrometer in the form of a cone with a vertical angle of 30°. The increase of pressure during freeze-drying of samples was accompanied by the increase of hardness of the obtained lyophilizates, which may affect the energy consumption of the grinding process and the nature of rehydration of the final product. Moreover, the water content of raw material, pomaces, and lyophilizates was determined. The obtained results of measurements were subjected to a statistical analysis which showed that the pressure of freeze-drying significantly diversifies the hardness of the obtained lyophilizates.</p>
</abstract>

The objective of the paper was to describe the impact of freeze-drying conditions on hardness of lyophilizates obtained based on soft fruit pomace. Raspberry, cherry, and grape pomace from the pressing process carried out with a low-speed rotary press constituted a research material. Immediately after the pressing process, pomaces were placed in forms, frozen, and after freezing they were freeze-dried in the pressure of 20, 42, 63, 85 and 110 Pa. The obtained lyophilizates were subjected to the measurement of hardness with the use of texture meter equipped with a penetrometer in the form of a cone with a vertical angle of 30°. The increase of pressure during freeze-drying of samples was accompanied by the increase of hardness of the obtained lyophilizates, which may affect the energy consumption of the grinding process and the nature of rehydration of the final product. Moreover, the water content of raw material, pomaces, and lyophilizates was determined. The obtained results of measurements were subjected to a statistical analysis which showed that the pressure of freeze-drying significantly diversifies the hardness of the obtained lyophilizates.

Reeze-Drying Impact on Hardness of Selected Soft Fruit Liophilisates

Department of Biological Bases of Food and Feed Technology

Department of Mathematics and Informatics

Department of Agricultural, Forestry and Transport Machines

Agricultural Engineering

This work is licensed under the Creative Commons Attribution 4.0 International License.

{"article-title":"Reeze-Drying Impact on Hardness of Selected Soft Fruit Liophilisates"}

The objective of the paper was to describe the impact of freeze-drying conditions on hardness of lyophilizates obtained based on soft fruit pomace. Raspberry,...

Reeze-Drying Impact on Hardness of Selected Soft Fruit Liophilisates

Online veröffentlicht: 02. Dez. 2021

Seitenbereich: 135 - 146

Eingereicht: 01. Aug. 2021

Akzeptiert: 01. Okt. 2021

DOI: https://doi.org/10.2478/agriceng-2021-0011

Schlüsselwörter
pomaces, lyophilization, hardness, water content

© 2021 Marek Domin et al., published by Sciendo

This work is licensed under the Creative Commons Attribution 4.0 International License.

Reeze-Drying Impact on Hardness of Selected Soft Fruit Liophilisates

Online veröffentlicht: 02. Dez. 2021

Seitenbereich: 135 - 146

Eingereicht: 01. Aug. 2021

Akzeptiert: 01. Okt. 2021

DOI: https://doi.org/10.2478/agriceng-2021-0011

Schlüsselwörterpomaces, lyophilization, hardness, water content

© 2021 Marek Domin et al., published by Sciendo

This work is licensed under the Creative Commons Attribution 4.0 International License.

Schlüsselwörter
pomaces, lyophilization, hardness, water content