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Nouvelles technologies physiques efficaces pour améliorer la lyophilisation des fruits et légumes : une synthèse.

Novel efficient physical technologies for enhancing freeze drying of fruits and vegetables: a review.

Auteurs : YAO J., CHEN W., FAN K.

Type d'article : Article de périodique, Synthèse

Résumé

Drying is the main technical means of fruit and vegetable processing and storage; freeze drying is one of the best dehydration processes for fruit and vegetables, and the quality of the final product obtained is the highest. The process is carried out under vacuum and at low temperatures, which inhibits enzymatic activity and the growth and multiplication of micro-organisms, and better preserves the nutrient content and flavor of the product. Despite its many advantages, freeze drying consumes approximately four to ten times more energy than hot-air drying, and is more costly, so freeze drying can be assisted by means of highly efficient physical fields. This paper reviews the definition, principles and steps of freeze drying, and introduces the application mechanisms of several efficient physical fields such as ultrasonic, microwave, infrared radiation and pulsed electric fields, as well as the application of efficient physical fields in the freeze drying of fruits and vegetables. The application of high efficiency physical fields with freeze drying can improve drying kinetics, increase drying rates and maintain maximum product quality, providing benefits in terms of energy, time and cost. Efficient physical field and freeze drying technologies can be well linked to sustainable deep processing of fruit and vegetables and have a wide range of development prospects.

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Pages : 27 p.

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Détails

  • Titre original : Novel efficient physical technologies for enhancing freeze drying of fruits and vegetables: a review.
  • Identifiant de la fiche : 30032197
  • Langues : Anglais
  • Sujet : Technologie
  • Source : Foods - vol. 12 - n. 23
  • Éditeurs : MDPI
  • Date d'édition : 12/2023
  • DOI : http://dx.doi.org/https://doi.org/10.3390/foods12234321

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