Effect of Freeze Drying Method on Drying Characteristics, Colour and Rehydration Ratio of Some Apple Varieties

Year 2024, Volume: 18 Issue: 52, 1 - 7, 26.03.2025

Muhammet Candas Nazmi İzli

Abstract

This study investigated the effect of the freeze-drying method on drying characteristics, color, and rehydration ratio of Gala, Granny Smith and Starking apple samples. Experimental results showed that the drying rate decreased with increasing drying time and decreasing moisture content of the samples. All color parameters of fresh Gala, Granny Smith and Starking apple samples were affected by freeze-drying. Freeze drying caused a decrease in L* and α° values, while a*, b* and C values increased. The highest rehydration rate value of 4.673 was obtained from Gala apple samples.

Keywords

Freeze drying , Colour changes , Rehydration ratio , Gala , Granny Smith , Starking

References

• Acar B, Sadikoglu H, Doymaz, I (2015). Freeze‐drying kinetics and diffusion modeling of saffron (Crocus sativus L.). Journal of Food Processing and Preservation, 39(2),142-149.
• Aschkenasy H (1989). Applications of Freeze Dried Fruits in Confectionary Products.
• Fan K, Chen C, Zhang J (2005). Research on energy saving in drying process. Renewable Energy, 30(14), 2131-2142.
• Fellows P (2009). Food Processing Technology: Principles and Practice, 3rd ed.; CRC Press: Cambridge, UK; Woodhead Pub.: Boca Raton, FL, USA.
• Işık H, Alibaş K (2000). Tarım ürünlerindeki hasat sonrası kayıplar. Tarım Bilimleri Dergisi, 6(2),85-92.
• İzli N (2007). Mısırın sıcak hava akımıyla kurutulmasında kurutma parametrelerinin belirlenmesi (Master's thesis, Bursa Uludag University, Turkey).
• İzli N, Polat A (2016). Effect of freeze drying method on drying characteristics, colour, microstructure and rehydration properties of ginger. Journal of Agricultural Faculty of Gaziosmanpasa University, 33,126-136
• Izli N, Polat A (2019). Freeze and convective drying of quince (Cydonia oblonga Miller.): Effects on drying kinetics and quality attributes. Heat Mass Transfer, 55,1317-1326.
• Kader AA (2002). Postharvest technology of horticultural crops (Vol. 3311). University of California Agriculture and Natural Resources.
• Leibowitz W (2006). Freeze Dried Fruit vs. Fresh Fruit: Which is Better for You?. A Guide to the UPS and Downs of Fresh and Dried Fruit, San Francisco, Ca.
• Mundada M, Hathan BS, Maske S (2010). Convective dehydration kinetics of osmotically pretreated pomegranate arils. Biosystems Engineering, 107,307–316.
• Sacilik K. (2007). Effect of drying methods on thin layer drying characteristics of hull-less seed pumpkin (Cucurbita pepo L.). Journal of Food Engineering, 79,23-30.
• Thorat ID, Mohapatra D, Sutar, RF (2012). Mathematical Modeling and Experimental Study on Thin-Layer Vacuum Drying of Ginger (Zingiber Officinale R.) Slices. Food Bioprocess Technol 5,1379–1383.
• Vadivambal R, Jayas DS (2007). Changes in quality of microwave-treated agricultural products—A review. Biosystems Engineering, 98(1), 1-16.
• Xie L, Mujumdar AS, Zhang Q, Wang J, Liu S, Deng L, ... & Gao ZJ (2017). Pulsed vacuum drying of wolfberry: Effects of infrared radiation heating and electronic panel contact heating methods on drying kinetics, color profile, and volatile compounds. Drying Technology, 35(11),1312-1326.
• Yöney T (2005). Gıdaları dondurarak kurutup saklamak nasıl çalışır. Bilim teknik dergisi, 12, 101.
• Zielinska M, Sadowski P, Błaszczak W (2015). Freezing/thawing and microwave-assisted drying of blueberries (Vaccinium corymbosum L.). Lebensmittel-Wissenschaft + Technologie, 62(1),555-563.