Influence of the Freeze-drying Conditions on the Physicochemical Properties and Grinding Characteristics of Kiwi
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Marek Domin
, Sybilla Kłapsia
Abstract
The aim of this work was to study the influence of freeze-drying conditions of kiwi (Actinidia deliciosa) on physicochemical properties and grinding characteristics of dried fruits. Whole kiwi fruits were freeze-dried with the different pressure: 12, 20, 42, 63, 85, and 103 Pa. Dried fruit properties that underwent evaluation included color, texture, rehydration, total phenolics content, antioxidant properties and sensory analysis. Moreover, the grinding energy indices of dried kiwi were determined. The results showed that an increase in the pressure caused decreased lightness, but increased yellowness and greenness of freeze-dried kiwi. The force of kiwi penetration increased and the rehydration ability decreased with the increase in the pressure. The specific grinding energy of dried kiwi ranged from 10.1 to 13.6 kJ⋅kg−1, whereas the average particle size of kiwi powder changed from 0.331 to 0.337 mm. The highest values of these parameters were obtained for kiwi freeze-dried with the highest pressure.
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Articles in the same Issue
- Articles
- Discrimination of Volatiles of Shiitakes (Lentinula edodes) Produced during Drying Process by Electronic Nose
- Influence of Potato Flour on Dough and Steamed Bread Quality and Correlation Analysis
- Microwave-Assisted Extraction and Ultrasound-Assisted Extraction of Bioactive Compounds from Grape Pomace
- Analysis of the Heat Transfer of Ginkgo Biloba Seeds during Radio-Frequency Heating
- The Impact of an Inert Gas Atmosphere on the Kinetics of Changes in the Physical and Chemical Properties of Carrot Lyophilisate
- Special section for selected papers from VI Food Enginering Symposium (Warsaw, Poland)
- The Use of a Hybrid Drying Method with Pre-Osmotic Treatment in Strawberry Bio-Snack Technology
- The Influence of the Agglomeration Process on Stability of Microencapsulated β-Carotene
- The Impact of the Pre-Treatment in Ethanol Solution on the Drying Kinetics and Selected Properties of Convective Dried Apples
- Influence of the Freeze-drying Conditions on the Physicochemical Properties and Grinding Characteristics of Kiwi
- The Influence of Osmotic Dehydration Conditions on Drying Kinetics and Total Carotenoid Content of Kiwiberry (Actinidia Arguta)