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Impact of hydrocolloid addition and microwave processing condition on drying behavior of foamed raspberry puree
- Ozcelik, M., Ambros, S., Heigl, A., Dachmann, E., Kulozik, U.
- Journal of food engineering 2019 v.240 pp. 83-91
- bubbles, foams, freeze drying, fruit growing, fruit puree, hydrocolloids, maltodextrins, mass transfer, microwave radiation, microwave treatment, odors, potato protein, protein content, raspberries, stabilizers, temperature, water vapor
- In this study, foamed raspberry puree was dried by microwave-assisted freeze drying (MWFD). The combined use of microwaves and a foamed structure was intended to accelerate the drying process, while creating an innovative product structure with intense aroma impact for consumption as a snack. The influence of potato protein as foaming agent, maltodextrin as foam stabilizer and microwave (MW) power on the drying characteristics of raspberry foams during MWFD was investigated. Conventional freeze drying (FD) experiments were performed as a reference. MD concentration was shown to significantly influence product temperature. As higher MD concentrations yielded smaller bubbles and a more uniform bubble size distribution, lower drying temperatures were needed to reach the same final moisture content.Varying MW power did not significantly influence the drying time. MWFD at 1.0 W g−1 yielded a 3–4-fold decrease in total drying time as compared to FD. The addition of 10% protein led to the most gentle drying at high MW power input due to structural changes enabling a lower resistance against water vapor mass transfer. There was a high correlation between the foam characteristics and the drying behavior. An overrun above 450% led to gentle drying at all tested microwave power input levels. Foam bubble size and bubble size distribution correlated well with drying velocity. Overall, MWFD was shown to be a much faster and more gentle alternative to FD for the production of fruit foams.