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Lyophilisation des framboises : variétés Vilamet et Miker.

Liofilizacija maline sorte Vilamet i Miker.

Auteurs : JANKOVIC M., STEVANOVIC S.

Résumé

Freeze-drying, as a relatively new method of vacuum drying at very low temperatures, enables the preservation of all heat labile compounds in the initial raw fruit, while the final low moisture contents enables microbiological stability and permanent preservation. This fruit is rich in polyphenols and vitamin C. Raspberry polyphenols form a large group of compounds which catch free radicals and have high antioxidant capacity. So far, red raspberry has not been preserved by conventional drying methods, due to relatively high water content of approximately 90%, specific structure of fruit and characteristic light colour and aroma. Considering the advantages of freeze-drying, the aim of this paper was to investigate quality changes in Vilamet and Miker varieties dried by freeze-drying. Freeze-drying was performed in Ehrist Alpha 1/5, at desublimator temperature of -55°C and material working temperature of -35°C. Vilamet was dried to the final water content of 18.86%, and Miker to 16.15%. The results given in the paper refer to the changes in volume, density, water activity, vitamin C loss, rehydration level and chemical composition of freeze-dried fruit.

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Format PDF

Pages : pp. 98-102

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  • Prix public

    20 €

  • Prix membre*

    15 €

* meilleur tarif applicable selon le type d'adhésion (voir le détail des avantages des adhésions individuelles et collectives)

Détails

  • Titre original : Liofilizacija maline sorte Vilamet i Miker.
  • Identifiant de la fiche : 2010-0283
  • Langues : Serbe
  • Source : Zbornik radova. 40. Medunarodni kongres o grejanju, hladenju i klimatizaciji./ Proceedings. 40th International congress on HVAC&R.
  • Date d'édition : 02/12/2009

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