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vol. 2, nr. 2 (2003)
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Selected aspects of freeze-drying in the production of instantly reconstitutable foodstuffs
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Ryszard Kramkowski, Bogdan Stępień, Stanisław Peroń
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Institute of Agricultural Engineering, University of Agriculture, ul. Norwida 25, 53-375 Wrocław |
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vol. 2 (2003), nr. 2,
pp. 339-346
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abstract:
The rehydration, compression, and cutting of garlic, mushrooms and celery from dried material prepared by the 'freeze-dry' method were analysed. The freeze-drying process was carried out at a pressure of 25 Pa and the temperature of heating plate ranging between 0-40oC. The rehydration of the dried material was carried out at a temperature of 95oC for between 3 minutes to 120 minutes. It was stated that the rehydration could be described by the Peleg�s equation. It was found that freeze-drying caused a strong increase in compression but the time required for storage stabilises this parameter. It was also found that the effort required to cut the material increases as a result of the freeze-drying process and during storage.
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keywords:
freeze-drying, rehydration, mechanical properties
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original in:
English
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