Share

Quality deterioration of freeze-dried foods as explained by their glass transition temperature and internal structure.

Author(s) : KHALLOUFI S., RATTI C.

Type of article: Article

Summary

Quality parameters, such as volumetric shrinkage, internal structure, colour changes, and glass transition temperature (Tg) of dry solids were investigated during freeze-drying of strawberry, apple and pear, at various combinations of freezing and freeze-drying temperatures. Process conditions had different impacts on the quality parameters. Both mercury intrusion and electron microscopy methods revealed a smaller pore radius and a denser internal structure for pear as compared to the other fruits. The shrinkage phenomena observed in freeze-dried products could be interpreted from the Tg and the internal structure of the materials. The determination of Tg of dry products could be used as an indicator for the best choice of products to be freeze-dried.

Details

  • Original title: Quality deterioration of freeze-dried foods as explained by their glass transition temperature and internal structure.
  • Record ID : 2004-0191
  • Languages: English
  • Source: Ital. J. Food Sci. - vol. 68 - n. 3
  • Publication date: 2003/04
  • Document available for consultation in the library of the IIR headquarters only.

Links


See other articles in this issue (5)
See the source

Indexing