The effect of different drying temperature profiles on the shrinkage and physical quality of the freeze‐dried strawberries
Makaleler > Tam Makale · 2024
Yazarlar: öykü kılıç, Berfu Azak, Seda ERSUS
Journal of Food Process Engineering, SCI Expanded İndekslerine Giren Dergi, Uluslararası, Wos, 2024, cilt 47, ss ...-..
DOI: 10.1111/jfpe.14523
Özet
Abstract This study aims to investigate the effects of different drying temperature profiles on freeze‐dried strawberries. The drying temperature profiles used in the trials were as follows: Trial I: 20°C–6 h, 30°C–6 h, 40°C–6 h, 50°C–3 h, Trial II: 30°C–6 h, 40°C–9 h, 50°C–6 h, Trial III: 50°C–6 h, 40°C–9 h, 30°C–6 h. The quality of the freeze‐dried strawberries was assessed by measuring various parameters, including shrinkage, total dry matter, color, water activity, and anthocyanin content. The shrinkage rate was resulted at least in the Trial I (3.61% height, 5.44% width). Among all trials, the highest total dry matter content was found in Trial II (95.41%). Color values of freeze‐dried strawberries, the redness value was the highest in Trial I (27.45). Trial III had the highest value of anthocyanin content (317.48 mg/100 g dry matter). Practical applications This study will contribute scientifically to the comparative analysis of freeze‐dried strawberries based on various freeze‐drying trials. This study will assist in determining the most suitable drying profile for freeze‐dried strawberries in terms of the desired quality, physical, and chemical properties.