The Effect of Pre-Treatment (Blanching, Ultrasound and Freezing) on Quality of Freeze-Dried Red Beets

This paper presents the influence of blanching, ultrasonic processing and freezing conditions on selected physical properties of freeze-dried red beet, i.e., water activity, structure, porosity and shrinkage. Red beets subjected to a selected pre-treatment using its various parameters were frozen by...

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Bibliographic Details
Published in:Foods 2021-01, Vol.10 (1), p.132
Main Authors: Ciurzyńska, Agnieszka, Falacińska, Julita, Kowalska, Hanna, Kowalska, Jolanta, Galus, Sabina, Marzec, Agata, Domian, Ewa
Format: Article
Language:English
Subjects:
Blanching
Enzymes
Food
Food quality
Food science
Freeze drying
Freezing
Heat
Humidity
Physical properties
Porosity
Pretreatment
red beet
Shrinkage
Ultrasonic processing
Ultrasound
ultrasounds
Water activity
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Summary:This paper presents the influence of blanching, ultrasonic processing and freezing conditions on selected physical properties of freeze-dried red beet, i.e., water activity, structure, porosity and shrinkage. Red beets subjected to a selected pre-treatment using its various parameters were frozen by three methods and then freeze-dried. Ultrasound reduced the water activity of samples. Blanching in water reduced shrinkage and improved porosity. In addition to the type of pre-treatment applied, the quality was also affected by freezing conditions before drying. Combined freezing resulted in the highest shrinkage and the lowest porosity and water activity. Slowly frozen samples were characterized by the best porosity.
ISSN:2304-8158
2304-8158
DOI:10.3390/foods10010132