Combined Drying Technologies for High-Quality Kiwifruit Powder Production

Benlloch Tinoco, Maria, Moraga, Gemma, del Mar Camacho, María and Martínez-Navarrete, Nuria (2013) Combined Drying Technologies for High-Quality Kiwifruit Powder Production. Food and Bioprocess Technology, 6 (12). pp. 3544-3553. ISSN 1935-5130

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Official URL: http://dx.doi.org/10.1007/s11947-012-1030-3

Abstract

Freeze-drying is a dehydration technique which, from a sensory, nutritional and functional point of view, provides high-quality powder products. Nevertheless, both long processing times and high economic costs are required. In this study, pre-drying the samples using hot air or microwave has been considered in order to reduce the initial product's water content thereby shortening the freeze-drying time so as to obtain high value products at a reduced cost. The effect of dehydration pre-treatments on the kinetics, antioxidant activity and solubility of freeze-dried kiwifruit products was evaluated. Nine different thin-layer semi-theoretical models were used to fit the drying data. According to the obtained results, the pre-treated samples exhibited higher drying rates than the fresh sample. In turn, the dehydration pre-treatments used did not affect the solubility or the antioxidant activity of the samples.

Item Type: Article
Uncontrolled Keywords: Antioxidant capacity, Drying kinetics, Freeze-drying, Hot air, Microwave, Solubility
Subjects: D600 Food and Beverage studies
H800 Chemical, Process and Energy Engineering
Department: Faculties > Health and Life Sciences > Applied Sciences
Depositing User: Paul Burns
Date Deposited: 02 May 2019 11:37
Last Modified: 10 Oct 2019 19:18
URI: http://nrl.northumbria.ac.uk/id/eprint/39145

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