Relationship of Product Structure, Sorption Characteristics, and Freezing Point of Atmospheric Freeze-Dried Foods

Abstract

Drying is an important unit operation in processing of foods with a long shelf life. The drying process influences product properties and quality; the products may shrink, break, or undergo rheological, physical, and biochemical changes. Important parameters responsible for product quality changes during drying are temperature, relative humidity, and residence time. Studies of thermal and mass transfer properties during drying are essential for understanding the changes in product quality and for designing and dimensionalizing the drying process.

Drying kinetics, sorption properties, shrinkage, and freezing point depression were determined during atmospheric freeze drying (AFD) of pieces of apple, turnip cabbage, and cod. Adsorption rate and sorption isotherms were determined in the end product. The drying temperature affected the physical properties. Drying at −5°C resulted in a larger shrinkage than drying at −11°C. GAB modeling was used to characterize the sorption properties of the products. No typical sigmoidal shape was found of the moisture sorption isotherms of the products, which is in accordance with the Guggenheim constant found from the same results. Experimental data on freezing point depression were used to find product constants E and b in the Schwartzberg equation for the freezing point depression. Freezing point depression, as a function of the dry matter content, was determined using Schwartzberg's equation and a component composition model (CCM). The result indicates an influence of structural effects on freezing point depression.

Keywords:

• Adsorption kinetics
• AFD
• Apple
• Fish
• GAB
• Schwartzberg'
• s equation
• Turnip cabbage

ACKNOWLEDGEMENT

Per Egil Gullsvåg and Marit R⊘dsten are thanked for their assistance with different measurements. The work was supported by the Norwegian Research Council.

Notes

∗Branden and Tooze; ^[30]

∗∗Stryer. ^[29]