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Characterization of some physicochemical properties of spray‐dried and freeze‐dried sour cherry powders
Author(s) -
Can Karaca Asli,
Baskaya Hakan,
Guzel Onder,
Ak Muhammet Mehmet
Publication year - 2020
Publication title -
journal of food processing and preservation
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.511
H-Index - 48
eISSN - 1745-4549
pISSN - 0145-8892
DOI - 10.1111/jfpp.14975
Subject(s) - freeze drying , spray drying , sour cherry , water activity , water content , dried fruit , chemistry , scanning electron microscope , moisture , materials science , prunus cerasus , glass transition , food science , chromatography , botany , organic chemistry , composite material , cultivar , biology , polymer , geotechnical engineering , engineering
The main goal of this study was to compare glass transition temperature ( Tg ) – a w relations, critical water activity ( a wc ) values, particle morphology, moisture sorption behavior, total phenolic content, and stability of freeze‐dried (FD) and spray‐dried ( SD ) sour cherry powders. The Tg of the SD and FD powders decreased from 57°C to 14°C and from 47°C to 15°C, respectively, as the a w increased from 0.03 to 0.35. Higher Tg values were observed for SD powder compared to FD powder in the a w range (0.03–0.35) covered in this work. The a wc was 0.29 for SD powder and 0.26 for FD powder. Scanning electron microscopy images showed that FD sour cherry powder exhibited a more porous morphology compared to SD powder. Total phenolic content of SD and FD powders was found to be similar (16.1 ± 0.3 mg GAE/g sour cherry dry matter). The results of this study suggest that physicochemical properties of spray‐dried sour cherry powders are comparable to those obtained by freeze drying. Practical applications Stability of fruit‐based powders is mostly determined by their Tg and a wc values. Such data are scarce for sour cherry powders. The present study provides useful information on Tg and a wc of sour‐cherry powders produced with two drying methods. The results of this study clearly demonstrated that properties of spray‐dried sour cherry powders compare favorably with those obtained by freeze drying. The findings of this study can be useful in determination of storage conditions for commercial sour cherry powders based on the a wc values.