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Processing Conditions Affecting the Hygroscopic Behavior of Freeze‐Dried Passion Fruit Juice
Author(s) -
CALVIDAL J.,
FALCONE M.
Publication year - 1985
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1985.tb10451.x
Subject(s) - passion fruit , chemistry , freeze drying , sucrose , liquid nitrogen , relative humidity , congelation , chromatography , humidity , water activity , kinetics , food science , water content , thermodynamics , organic chemistry , physics , geotechnical engineering , quantum mechanics , engineering
ABSTRACT The effect of freezing rate, freeze drying temperature, added sucrose and anticaking agents, on the water sorption kinetics and hygroscopic equilibrium of freeze‐dried passion fruit juice was investigated. Slow frozen samples (‐45°C) were prepared in a Harris freezer and fast frozen ones were prepared in liquid nitrogen (‐ 195.8°C) and a dropping technique. A freeze‐drier 12F Pilot Stokes was used to freeze‐dry the samples, and the studies of hygroscopicity were conducted in an automatically controlled temperature and relative humidity chamber. The results show the significant influence of the rate of freezing and added sucrose on reducing product hygroscopicity.