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Combined Drying Technologies for High-Quality Kiwifruit Powder Production
- Benlloch-Tinoco, María, Moraga, Gemma, del Mar Camacho, María, Martínez-Navarrete, Nuria
- Food and bioprocess technology 2013 v.6 no.12 pp. 3544-3553
- air, antioxidant activity, economic costs, freeze drying, high-value products, kiwifruit, models, sampling, solubility, water content
- Freeze-drying is a dehydration technique which, from a sensory, nutritional and functional point of view, provides high-quality powder products. Nevertheless, both long processing times and high economic costs are required. In this study, pre-drying the samples using hot air or microwave has been considered in order to reduce the initial product’s water content thereby shortening the freeze-drying time so as to obtain high value products at a reduced cost. The effect of dehydration pre-treatments on the kinetics, antioxidant activity and solubility of freeze-dried kiwifruit products was evaluated. Nine different thin-layer semi-theoretical models were used to fit the drying data. According to the obtained results, the pre-treated samples exhibited higher drying rates than the fresh sample. In turn, the dehydration pre-treatments used did not affect the solubility or the antioxidant activity of the samples.