ABSTRACT Drying kinetic, as well color and volume variation, of whole sliced strawberries were investigated after freeze-drying under various temperatures (30, 40, 50, 60 70°C). Dehydration time increased proportionally to the thickness product heating plate temperature markedly reduced it. Freeze-drying caused a pronunciation in red strawberries. A decrease hue angle by 22.5% (skin) 42.4% (pulp) was noted, with no significant effect up 70°C. The had reduction 8% (whole) 2% (sliced) due...

An overview is provided on hot air drying of foamed materials in a thin layer (foam-mat drying), foam-spray drying, microwave-assisted liquid foams, as well microwave frozen foams with and without dielectric solid inserts, used complementary heat sources. In particular, the mechanisms moisture transport during are identified. The effects foam characteristics (e.g., density stability) conditions (temperature, velocity) kinetics product quality examined, differences between non-foamed discussed.

Abstract Partially dehydrated cranberries (osmotically dehydrated) were dried to low water contents using one of following four methods: hot air drying; microwave-assisted convective freeze-drying; and vacuum drying. Quality evaluation was performed on all samples, including sensory (appearance taste), texture, color, activity, rehydration ratio. Hot drying produced with the best visual appearance while freeze-dried had highest The other methods presented similar ratios. There no significant...

ABSTRACT Glass transition temperature ( Tg ) has been identified as a critical factor to predict quality of foodstuffs during processing or storage. Differential Scanning Calorimetry (DSC) was used determine the 4 types berry powders function water content, and equilibrium moisture content measured over different saturated solutions uusing gravimetric method. The Guggenheim‐Anderson‐deBoer model activity w ). Four models were tested for their ability solid fraction. combined effects...

ABSTRACT Solution thermodynamics was used to derive a new semitheoretical expression represent sorptional equilibrium in food products having both temperature and water content as independent variables. A number of correlations have been studied compared with the proposed equation using different requirements, necessary for their application mathematical modeling engineering calculations. These criteria were capabilities fit experimental data, evaluate derivatives heat sorption, predict...

ABSTRACT Strawberries (var. Seascape ), cut in halves or 5‐mm slices, were freeze‐dried at a heating plate temperature of 55C for 28 h. Freeze‐dried products then rehydrated 0, 20, 40 and 80C distilled water. The progression the rehydration coefficient (RC) was followed as function time (up to 25 min). Less than 2 min necessary fully rehydrate slices less 5 half strawberries. results showed that halved sliced strawberries had higher RCs when near 0C. A simple diffusive‐type equation used...

The foam mat drying of Alphonso mango pulp using various food foaming agents, namely soy protein (0.25, 0.5, 1.0, and 1.5%) with methyl cellulose (0.5%), glycerol mono stearate (0.5, 2.0 3.0%), egg albumen (2.5, 5.0, 10 15%) was studied. Drying carried out in a batch type thin layer dryer at four temperatures (60, 65, 70, 75°C) on 1-, 2-, or 3-mm thickness foamed samples. optimum concentrations each agent were determined to be 1% protein, 2% stearate, 10% albumen. All obtained after 25 min...

ABSTRACT: Intrinsic stability and rheological properties of apple juice foams for foam mat drying were studied. Foams prepared from clarified by adding various concentrations 2 foaming agents different nature: a protein (egg white at 0.5%, 1%, 2%, 3% w/w) polysaccharide (methylcellulose 0.1%, 0.2%, 2% w/w), whipping times (3, 5, 7 min). In general, egg less stable but showed higher degree solidity (stronger structures), capacity, smaller bubble average diameter than methylcellulose foams....

Several freeze-drying and spray-drying methods were investigated in relation to the retention of immunoglobulins (Ig) A, IgG, IgM. Spray drying produced human milk powders with 2% humidity a good IgG (>88%) IgM (∼70%). However, only 38% IgA remained after spray drying. For freeze drying, highest heating plate temperature used this study (40°C) brought content down 55% powder 1.75% residual humidity, whereas samples undergoing lower temperatures had higher preservation rates (75% for 80% IgM)...

Black soldier fly larvae (BSFL) are good candidates for upcycling wet organic residuals. Like other unprocessed raw animal products, BSFL require processing to prevent spoilage and degradation during storage facilitate their use as feed ingredients. In this study, hot-air drying freeze-drying were examined means ensure long-term preservation. Pre-treatments of larvae, such puncturing, blanching (40 s) scalding (2, 4, 6 8 min) in boiling water reduced times, most likely by affecting the...

The impact of cryogenic pretreatments on drying performance was studied in blueberries, seabuckthorn fruits and green grapes. were immersed liquid nitrogen 2 min freezing/thawing cycles (one to five). Untreated samples used as the control. Drying experiments carried out treated non-treated berries at 50 °C 1 m/s (hot-air-drying), 25″ Hg vacuum (vacuum-drying), 30 mTorr total pressure 25 shelf temperature (freeze-drying). weight loss evolution foodstuffs measured a function time. Microscopic...