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

ASSESSMENT OF FREEZING PRE-TREATMENTS FOR THE FREEZE DRIED OF APPLE SLICES

Department of Vehicle and Agricultural Engineering, College of Nyíregyháza, Kótaji str. 9-11., Nyíregyháza, H-4400, HUNGARY

Department of Transportation and Infotechnology, College of Nyíregyháza, Kótaji str. 9-11., Nyíregyháza, H-4400, HUNGARY

Acta Universitatis Cibiniensis. Series E: Food Technology

{"article-title":"ASSESSMENT OF FREEZING PRE-TREATMENTS FOR THE FREEZE DRIED OF APPLE SLICES"}

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...

ASSESSMENT OF FREEZING PRE-TREATMENTS FOR THE FREEZE DRIED OF APPLE SLICES

Online veröffentlicht: 31. Dez. 2013

Seitenbereich: 3 - 14

DOI: https://doi.org/10.2478/aucft-2013-0006

Schlüsselwörter
Apple, Freezing, Freeze drying, Drying time, Quality assessment

This content is open access.

ASSESSMENT OF FREEZING PRE-TREATMENTS FOR THE FREEZE DRIED OF APPLE SLICES

Online veröffentlicht: 31. Dez. 2013

Seitenbereich: 3 - 14

DOI: https://doi.org/10.2478/aucft-2013-0006

SchlüsselwörterApple, Freezing, Freeze drying, Drying time, Quality assessment

This content is open access.

Schlüsselwörter
Apple, Freezing, Freeze drying, Drying time, Quality assessment