Version 1
: Received: 9 August 2024 / Approved: 9 August 2024 / Online: 12 August 2024 (15:56:52 CEST)
How to cite:
Jakubczyk, E.; Nowak, D. Process Parameters as Tools to Intensify the Freeze-Drying Process and Modify the Sorption Properties of the Obtained Freeze-Dried Products. Preprints2024, 2024080731. https://doi.org/10.20944/preprints202408.0731.v1
Jakubczyk, E.; Nowak, D. Process Parameters as Tools to Intensify the Freeze-Drying Process and Modify the Sorption Properties of the Obtained Freeze-Dried Products. Preprints 2024, 2024080731. https://doi.org/10.20944/preprints202408.0731.v1
Jakubczyk, E.; Nowak, D. Process Parameters as Tools to Intensify the Freeze-Drying Process and Modify the Sorption Properties of the Obtained Freeze-Dried Products. Preprints2024, 2024080731. https://doi.org/10.20944/preprints202408.0731.v1
APA Style
Jakubczyk, E., & Nowak, D. (2024). Process Parameters as Tools to Intensify the Freeze-Drying Process and Modify the Sorption Properties of the Obtained Freeze-Dried Products. Preprints. https://doi.org/10.20944/preprints202408.0731.v1
Chicago/Turabian Style
Jakubczyk, E. and Dorota Nowak. 2024 "Process Parameters as Tools to Intensify the Freeze-Drying Process and Modify the Sorption Properties of the Obtained Freeze-Dried Products" Preprints. https://doi.org/10.20944/preprints202408.0731.v1
Abstract
The aim of this study was to investigate and effect of application of different conditions of freeze-drying on the kinetics of process and the sorption properties of dried apples. Slices of apple were frozen and subjected to freezing-drying process with different combination of a shelf temperature (-20, 10, 20, 30°C) and pressure (37, 63, 103, 165 Pa). During the freeze-drying, the temperature in the centre of material was recorded. The moisture content in dried material and changes of water content dried apples stored at humidity of 75.3% were obtained. The Midilli et al. model was used to describe drying kinetics of the freeze-drying with good fit. Drying time decreased from 660 (variant with a constant shelf temperature of 30°C, pressure 63 Pa) to 1305 minutes (variant with temperatures −20: 10: 20: 30°C, pressure 63 Pa). For this reason, the most favourable experimental parameters were: temperature of 30°C and pressure of 63 Pa. However, application of these parameters caused higher absorption of water vapour during storage. Therefore, the selection of freeze-drying parameters should also be related to the expected properties of the final product
Keywords
lyophilization; freeze-drying; process conditions; drying rate; apple; temperature and pressure ramp
Subject
Biology and Life Sciences, Food Science and Technology
Copyright:
This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
