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Dernières avancées en matière d'hybridation de la technique de lyophilisation dans la déshydratation alimentaire : une synthèse des qualités chimiques et sensorielles.

Recent developments in the hybridization of the freeze-drying technique in food dehydration: a review on chemical and sensory qualities.

Auteurs : NWANKWO C. S., OKPOMOR E. O., DIBAGAR N., WODECKI M., ZWIERZ W., FIGIEL A.

Type d'article : Article de périodique, Synthèse

Résumé

Freeze-drying is an excellent method for dehydration due to its benefits, including increased shelf-life, unique texture, and, in particular, good nutritive quality. However, the applicability of traditional freeze-drying systems in the food industry is still challenging owing to their prolonged drying duration, extraordinary energy usage, and high process cost. Therefore, the need to upgrade or develop conventional freeze-dryers for common or sophisticated food structures is ever-increasing. Enhancements to the freeze-drying process can significantly speed up drying and reduce energy consumption while maintaining phytochemicals, physical quality, and sensory attributes in final products. To overcome the downsides of conventional freeze-drying, hybrid freeze-drying methods were introduced with a great potential to provide food products at shorter drying durations, lower costs, and environmental friendliness while resulting in the same nutritive and sensory qualities as that of conventional freeze-drying in special circumstances. An overview of the most current improvements, adaptations, and applications of hybrid freeze-drying in food dehydration is given here. In this review, comparative studies are offered to characterize the drying process from the standpoint of chemical quality and sensory attributes. All the reviewed studies confirmed that the nutritional and sensory qualities of the end product can be retained using hybrid freeze-drying almost to the same extent as using single freeze-drying. It was also inferred that hybrid freeze-drying can surpass conventional freeze-drying and allow for obtaining dried products with characteristics typical of raw material if operating parameters are optimized based on product quality and energy usage.

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Pages : 19 p.

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Détails

  • Titre original : Recent developments in the hybridization of the freeze-drying technique in food dehydration: a review on chemical and sensory qualities.
  • Identifiant de la fiche : 30032195
  • Langues : Anglais
  • Sujet : Technologie
  • Source : Foods - vol. 12 - n. 18
  • Éditeurs : MDPI
  • Date d'édition : 09/2023
  • DOI : http://dx.doi.org/https://doi.org/10.3390/foods12183437

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