The effect of different drying temperature profiles on the shrinkage and physical quality of the freeze-dried strawberries
Küçük Resim Yok
Tarih
2024
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Wiley
Erişim Hakkı
info:eu-repo/semantics/closedAccess
Özet
This study aims to investigate the effects of different drying temperature profiles on freeze-dried strawberries. The drying temperature profiles used in the trials were as follows: Trial I: 20 degrees C-6 h, 30 degrees C-6 h, 40 degrees C-6 h, 50 degrees C-3 h, Trial II: 30 degrees C-6 h, 40 degrees C-9 h, 50 degrees C-6 h, Trial III: 50 degrees C-6 h, 40 degrees C-9 h, 30 degrees C-6 h. The quality of the freeze-dried strawberries was assessed by measuring various parameters, including shrinkage, total dry matter, color, water activity, and anthocyanin content. The shrinkage rate was resulted at least in the Trial I (3.61% height, 5.44% width). Among all trials, the highest total dry matter content was found in Trial II (95.41%). Color values of freeze-dried strawberries, the redness value was the highest in Trial I (27.45). Trial III had the highest value of anthocyanin content (317.48 mg/100 g dry matter).Practical applicationsThis study will contribute scientifically to the comparative analysis of freeze-dried strawberries based on various freeze-drying trials. This study will assist in determining the most suitable drying profile for freeze-dried strawberries in terms of the desired quality, physical, and chemical properties. The physicochemical properties of freeze-dried strawberries, which are industrially produced at high rates, were investigated at different drying profiles. It was observed that strawberries dried with increasing temperature profiles exhibited minimum shrinkage. The highest anthocyanin content was found in the profile started at high temperature. Overall, this study highlights the complex relationship between drying conditions and the properties of freeze-dried strawberries.image
Açıklama
Anahtar Kelimeler
Anthocyanin, Color, Freeze-Drying, Shrinkage
Kaynak
Journal of Food Process Engineering
WoS Q Değeri
N/A
Scopus Q Değeri
Q2
Cilt
47
Sayı
1
