Effect of drying method on the sorption characteristics of model fruit powders

• Published in: Journal of food engineering 1998-12, Vol.38 (4), p.381-392
• Main Authors: Tsami, E., Krokida, M.K., Drouzas, A.E.
• Format: Article
• Language: English
• Subjects: Biological and medical sciences; bulk density; color; drying; equations; food composition; Food industries; food processing quality; freeze drying; Fruit and vegetable industries; fruit products; Fundamental and applied biological sciences. Psychology; gels; mathematical models; microwave treatment; pectins; porosity; powders; sorption; sorption isotherms; sugars; vacuum drying
• ISSN: 0260-8774; 1873-5770
• DOI: 10.1016/S0260-8774(98)00130-7

Pectin-sugar gels were dehydrated with four different drying methods: freeze, microwave, vacuum and conventional drying to a moisture content of about 5%. The effect of the drying method on the water sorption properties of dehydrated products was evaluated at 25 °C. Freeze-dried gel adsorbed more water vapour than microwave-dried gel, which had a higher sorption capacity than vacuum- and conventional-dried product. The sorption isotherms were in agreement with the reported shape for high sugar foodstuffs. Three different equations proposed in the literature (GAB, Oswin, Hasley) were used to fit the sorption data. The GAB equation gave the best fit to the experimental data. The porosity of the dehydrated products depended on the drying method, ranging between 0.2 and 0.5. Freeze- and vacuum-dried pectin developed the highest porosity, whereas the lowest porosity was obtained using conventional and microwave drying. Hunter colour parameters (L, a, b) also depended on the drying method. The colour of freeze- and vacuum-dried pectin was close to that of commercial pectin, while the colour of the conventional- and microwave-dried product changed significantly.