Influence of osmotic dehydration pre-treatment on oven drying and freeze drying performance
Influence of osmotic dehydration pre-treatment on oven drying and freeze drying performance
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DOI：
10.1016/j.lwt.2017.03.012
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发表时间：
2017-07-01
影响因子：
6
通讯作者：
Norton, Ian
中科院分区：
文献类型：
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作者：
Prosapio, Valentina;Norton, Ian
干燥在食品工业中被广泛使用，因为它可以通过抑制微生物的生长和酶的活性来延长产品的保质期。传统的干燥技术，如空气干燥和冷冻干燥，存在着几个缺点，主要是加工时间长，复水能力低，以及食品性质的变化。一些前处理，如渗透脱水，可以在常规技术之前应用，以产生中间水分产品，从而改进干燥过程。本文研究了渗透脱水对烘箱干燥和冷冻干燥性能的影响。首先，考察了主要渗透脱水参数对脱附效果的影响，找出了最佳脱附条件。其次，进行了烘箱干燥、冷冻干燥及其与渗透预处理相结合的试验。从最终含水率、水分活度、复水能力、质构特性和微观结构等方面对每种工艺的结果进行了比较和讨论。已经观察到，应用前处理可以显著减少加工时间并更好地保持食品的特性。(C)2017爱思唯尔有限公司。保留所有权利。
Drying is largely used in food industry, since it allows prolonging the product shelf life by inhibiting microorganisms' growth and enzyme activity. Traditional drying techniques, such as air drying and freeze drying, suffer from several drawbacks, mainly long processing time, low rehydration capacity and change in food properties. Some pre-treatments, such as osmotic dehydration, can be applied prior to conventional techniques in order to produce an intermediate moisture product and, therefore, to improve the drying process. In this work, the influence of osmotic dehydration on oven drying and freeze drying performance was evaluated. Firstly, the effects of the main osmotic dehydration parameters were investigated in order to find the best conditions for water desorption. Secondly, experiments with oven drying, freeze drying and their combination with osmotic pre-treatment were carried out. Results of each technique in terms of final moisture content, water activity, rehydration ability, textural properties and microstructure were compared and discussed. It has been observed that the application of the pre-treatment allows reducing considerably the processing time and better retaining the food properties. (C) 2017 Elsevier Ltd. All rights reserved.