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vol. 8, nr. 4 (2006)
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Influence of osmotic pretreatmeat on the kinetics of water vapour adsorption by freeze-dried strawberries
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Monika Janowicz, Andrzej Lenart, Wioleta Idzikowska
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Department of Food Engineering and Process Management, Warsaw Agricultural University, ul. Nowoursynowska 159C, 02-776 Warszawa |
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vol. 8 (2006), nr. 4,
pp. 851-862
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abstract:
The aim of this work was to analyse the kinetics and to estimate the water content of freeze-dried strawberries after adsorption. Frozen strawberries of Senga-Sengana variety were defrosted and saturated simultaneously in carbohydrates solution during osmotic dehydration. Later the material was frozen and freeze-drying was done. Aside from the temperature and time of osmotic dehydration as well as the kind of carbohydrates, also a decrease in the adsorption rate and obtained water content were found. Saturated strawberries during osmotic dehydration did not obtain equilibrium water content after investigated time (20 h)
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keywords:
adsorption kinetics of water, freeze drying, strawberries, saturation
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original in:
Polish
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