Foam-Mat Freeze Drying of Kiwiberry (Actinidia arguta) Pulp: Drying Kinetics, Main Properties and Microstructure
Source abstract
Abstract
The kiwiberry is an interesting source of bioactive compounds (micronutrients, polyphenols vitamins and pectins) and enzyme actinidine but has limited durability. The aim of this study was to determine the impact of shelf temperature (10 °C, 25 °C and 40 °C) during freeze drying on the foam-mat kiwiberry pulp drying process and the quality of the obtained material based on analyses such as moisture content, water activity, hygroscopicity, solubility, microstructure and spectral measurement using the FTIR method. The use of higher shelf temperatures during freeze drying positively influenced the drying process, reducing its duration by up to 40.7%. The shelf temperature caused changes in the dry matter content (97.2–99.6%), water activity (0.159–0.221), structure and hygroscopic properties (1.41–4.41 g water/100 g d.m.) of the kiwiberry foam mats. Foam-mat drying at 40 °C exhibited a significantly lower water activity, total porosity and hygroscopicity, providing properties favorable for good microbiological and functional stability during storage. Furthermore, this temperature applied during freeze drying resulted in an increase in the solubility of the obtained material, which indicates its possible use in the matrix of other food products.
Source: crossref · Quality: baseline
Research context
OpenAlex topics: Microencapsulation and Drying Processes · Food composition and properties · Polysaccharides Composition and Applications
SciVX discovery tags are terminology-based. OpenAlex topics are source-provided classifications.
Affiliations
Department of Food Engineering and Process Management, Institute of Food Sciences, Warsaw University of Life Sciences—SGGW, Nowoursynowska 159c, 02-776 Warsaw, Poland
Funding
European Union from the European Regional Development Fund
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