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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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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