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Freeze‐drying concentration of R angpur lime juice
Author(s) -
Acevedo Belén A.,
Chaves María G.,
Avanza María V.,
Dellacassa Eduardo S.
Publication year - 2014
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/ijfs.12317
Subject(s) - lime , chemistry , organoleptic , food science , freeze drying , moisture , citric acid , sublimation (psychology) , chromatography , materials science , metallurgy , psychology , psychotherapist , organic chemistry
Summary The use of freeze‐drying for concentrating lime R angpur juice was investigated. This procedure allowed obtaining concentrated R angpur lime juices between 23 and 51.3 °Brix, without affecting their organoleptic and nutritional characteristics. The efficiency of the procedure was inversely related to the film thickness of the matrix to be lyophilised. The sublimation speed per unit area diminished with the reduction in the residual moisture content of the juice. The mathematical model that fitted to the concentration procedure allowed to predict the time required for concentrating R angpur lime by freeze‐drying starting from samples of different thickness. When compared with other citric juices evaluated, the R angpur lime juice was the most suitable for freeze‐drying concentration. The results could be used to devise optimal industrial freeze‐drying cycles for processing R angpur lime juices at different concentrations.