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Acta Universitatis Cibiniensis. Series E: Food Technology

The Journal of „Lucian Blaga“ University of Sibiu

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2344-150X
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ASSESSMENT OF FREEZING PRE-TREATMENTS FOR THE FREEZE DRIED OF APPLE SLICES

Tamás Antal
  • Corresponding author
  • Department of Vehicle and Agricultural Engineering, College of Nyíregyháza, Kótaji str. 9-11., Nyíregyháza, H-4400, HUNGARY
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/ László Sikolya
  • Department of Transportation and Infotechnology, College of Nyíregyháza, Kótaji str. 9-11., Nyíregyháza, H-4400, HUNGARY
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/ Benedek Kerekes
  • Department of Vehicle and Agricultural Engineering, College of Nyíregyháza, Kótaji str. 9-11., Nyíregyháza, H-4400, HUNGARY
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Published Online: 2013-12-31 | DOI: https://doi.org/10.2478/aucft-2013-0006

Abstract

The effect of freezing rate on the quality of dried Jonagold and Idared was studied. Apple slices underwent various pre-treatments, i.e. freezing in household freezer (freezing rate: 0,5 °C/min), contact plate freezing (2 °C/min) and vacuum-freezing (3 °C/min). The quality of the freeze dried product was then evaluated in terms of water activity, hardness, color and rehydration. The freezing in household freezer (slow freezing rate) significantly reduces the duration of the freeze drying process and consequently the process costs. The slow freezing rate allows the growth of large ice crystals at the beginning of the freeze-drying process, this fact should consequently lead to larger pores and injured cell walls and thus to shorter freeze drying time. Quality of the freezing in household freezer product was assessed as higher than the quality of the other freezing pre-treated material. Slow freezing rate resulted softer texture and higher rehydration capacity, than that of other pre-treated samples. In all cases, slow freezing lead to lower final moisture content, total color difference and water activity.

Keywords: Apple; Freezing; Freeze drying; Drying time; Quality assessment

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About the article

Published Online: 2013-12-31

Published in Print: 2013-12-01


Citation Information: Acta Universitatis Cibiniensis. Series E: Food Technology, Volume 17, Issue 2, Pages 3–14, ISSN (Print) 2344-150X, DOI: https://doi.org/10.2478/aucft-2013-0006.

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