Isaac Scientific Publishing

Advances in Food Science and Engineering

Osmotic Dehydration Combined with Freeze-drying of Apple Cubes and Comparison with Microwave Drying and Hot Air Drying

Download PDF (479.3 KB) PP. 38 - 47 Pub. Date: March 8, 2018

DOI: 10.22606/afse.2018.21005

Author(s)

  • Fernanda Rosa Assis
    Universidade Católica Portuguesa, CBQF - Centro de Biotecnologia e Química Fina – Laboratório Associado, Escola Superior de Biotecnologia, Rua Arquiteto Lobão Vital, 172, 4200-374 Porto, Portugal
  • Rui Manuel Santos Costa de Morais
    Universidade Católica Portuguesa, CBQF - Centro de Biotecnologia e Química Fina – Laboratório Associado, Escola Superior de Biotecnologia, Rua Arquiteto Lobão Vital, 172, 4200-374 Porto, Portugal
  • Alcina Maria Miranda Bernardo de Morais*
    Universidade Católica Portuguesa, CBQF - Centro de Biotecnologia e Química Fina – Laboratório Associado, Escola Superior de Biotecnologia, Rua Arquiteto Lobão Vital, 172, 4200-374 Porto, Portugal

Abstract

The effects of the pre-osmotic treatment on the mass transfer kinetics of the freeze-drying (FD) and on the water activity (aw) and the quality – colour, total phenolic content, antioxidant activity – of apple cubes were studied. The fit of the moisture content was carried out using several mathematical models. The comparison among FD, microwave drying (MWD) and hot air drying (HAD) of osmotically treated apple cubes was also performed according to the drying rate and the aw. The apple cubes were osmotically treated with 60ºBrix sucrose or sorbitol solutions at 60ºC, then frozen and freeze-dried. The FD reduced significantly the moisture content from 6.259, 1.086 and 1.031 to 0.138, 0.099 and 0.074 kgwater.kgdry matter-1 for the control and the samples osmotically pre-treated with sucrose and sorbitol, respectively. The modified Page’s model presented the highest precision of parameter estimates. The FD of samples osmotically pre-treated with the sucrose solution resulted in a higher drying rate than the others samples. The highest reduction in aw was observed in the fresh samples. After FD, the total phenolic content and the antioxidant activity of the osmotically pre-treated samples decreased around 80%, in comparison with the fresh apple, this reduction being due to the osmotic pre-treatment. The freeze-dried control samples achieved a lower aw in comparison with HAD and MWD. However, FD presented a lower drying rate.

Keywords

Osmotic treatment, mathematical models, water activity, colour, total phenolic content, antioxidant activity

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