Drying characteristics and product quality of whole blueberry pulp in vacuum drying process

2021 ◽  
Vol 0 (0) ◽  
Author(s):  
Lijuan Zhao ◽  
Yonghuan Li ◽  
Hui Xie ◽  
Jianliang Zhang ◽  
Zhonghua Wu
Keyword(s):  
Freeze Drying ◽  
Heating Temperature ◽  
Convective Drying ◽  
Vacuum Drying ◽  
Operating Pressure ◽  
Drying Process ◽  
Drying Time ◽  
Drying Characteristics ◽  
Freeze Dried ◽  
Monomeric Anthocyanins

Abstract A pilot-scale vacuum dryer with visualization system was used to study the drying characteristics of the whole blueberry pulp. The heating temperature, operating pressure and initial material thickness had significant effects on the drying characteristics and the retentions of total monomeric anthocyanins and vitamin C in dried blueberry powder (P < 0.05). According the heat transfer mode inside the material, the whole drying process could be divided into three periods: the boiling drying period, the convective drying period, and the conductive drying period. Most of water in the material was evaporated in the boiling and convective drying period. Considering the drying characteristics and dried product quality comprehensively, an optimal drying condition for whole blueberry pulp were: heating temperature 70 °C, operating pressure 1 kPa, and the initial material thickness 5 mm. It further compared the drying time, nutrients retention, hygroscopicity and microstructure of the product obtained by vacuum and vacuum freeze drying. The drying time of vacuum drying (1.2 h) was much shorter than that of vacuum freeze drying (44 h); the retentions of the total monomeric anthocyanins and vitamin C in dried blueberry powder of vacuum drying (67.9, 46.7%) were lower than that of vacuum freeze drying (79.0, 85.8%); while the hygroscopicity of vacuum dried powder was less than that of the freeze-dried product. The SEM images displayed that the surface of the vacuum-dried blueberry powder was porous, and the vacuum freeze-dried product was lamellar.

scholarly journals Effect of Hot-Water Blanching Pretreatment on Drying Characteristics and Product Qualities for the Novel Integrated Freeze-Drying of Apple Slices

2018 ◽  
Vol 2018 ◽  
pp. 1-12 ◽  
Author(s):  
Hai-ou Wang ◽  
Qing-quan Fu ◽  
Shou-jiang Chen ◽  
Zhi-chao Hu ◽  
Huan-xiong Xie
Keyword(s):  
Electron Microscopy ◽  
Freeze Drying ◽  
Hot Water ◽  
The Novel ◽  
Rehydration Ratio ◽  
Drying Time ◽  
Drying Characteristics ◽  
Promising Alternative ◽  
Freeze Dried ◽  
Apple Slices

The effect of hot-water blanching (HWB) on drying characteristics and product qualities of dried apple slices with the novel integrated freeze-drying (NIFD) process was investigated by comparing with 3 different FD methods. Compared with the NIFD process without HWB pretreatment (VF-FD), the NIFD process with HWB pretreatment (HWB-VF-FD) resulted in a significantly higher mass loss and more sufficient freezing in vacuum-frozen samples, significantly higher rehydration ratio (RR), higher shrinkage ratio (SR), smaller Vitamin C (VC) content and lower hardness and better apparent shape in freeze-dried samples, and fewer change to the color of the dried or rehydrated samples (p<0.05). Compared with the conventional FD process with HWB pretreatment (HWB-PF-FD), HWB-VF-FD cost significantly less processing time and FD time and obtained significantly higher RR (p<0.05), almost the equivalent SR, VC content, and hardness, and similar appearance in dried samples. The microstructure of apple cell tissues was analyzed by transmission electron microscopy and scanning electron microscopy to interpret the above differences in drying characteristics and product qualities. The results suggested that the NIFD process of apple slices with HWB pretreatment was a promising alternative method to decrease drying time, achieve similar product quality, and simplify the process steps of the conventional FD technology.

scholarly journals Lyophilization biologicals products. Equipment. Technology. Validation.

2021 ◽  
Author(s):  
E.S. Serbis ◽  
I.N., Matveeva ◽  
V. I. Eremets
Keyword(s):  
Industrial Production ◽  
Freeze Drying ◽  
Heating Temperature ◽  
Liquid Product ◽  
Integrated Approach ◽  
Maximum Temperature ◽  
Drying Process ◽  
Entire Volume ◽  
Freeze Dried

Тhe aseptic process of industrial production of sterile lyophilized biological products is completed by one of the critical stages of the technological process, the freeze-drying. GOST R ISO 13408-3-2011 defines the term lyophilization as a synonym for the sublimation. Sublimation - the physical process on which the freeze-drying method is based. This paper discusses the issues of freeze drying that engineers and biologists, production technologist, designers of dry preparations, and quality specialists face with. Freeze-drying consists of three stages: freezing, freeze-drying and drying. Each stage has its own critical points, input and output parameters. The task of the developer of freeze-drying technology is to determine the need for each parameter and the sufficiency of their quantity. Equipment, technology and regulatory documents are considered as interdependent elements that make up freeze drying as a system. An integrated approach to the freeze-drying process includes the development of modes, equipment control, and internal documentation. The key parameters of the process are the qualitative and quantitative characteristics (reference values, measurement procedures, acceptable range of values) of the semi-finished liquid product and the finished freeze-dried product. Characteristics of the semi-finished liquid product are the temperature of complete crystallization; upper and lower eutectic temperatures; maximum permissible heating temperature (thermo-lability); density; specific (biological) activity. Freeze-drying process characteristics are: at the freezing stage - reaching the temperature of complete crystallization in the entire volume of the material received for drying; at the sublimation stage - maintaining the temperature in the dried material in the range between the lower and upper eutectic temperatures (without going beyond the upper); at the drying stage - reaching the maximum temperature in the material. The duration of each stage depends on the vial in which the dried material is packed, the volume of packaging, and the features of heat, mass, and energy exchange in the sublimation plant. Standard operating procedures (SOPs) should be designed with these features in mind. For example, for different packages (2ml or 10ml) in vials of the same volume, or for the same packaging in vials of different volumes, for example, 2ml in vial of 10-ml or 20-ml, separate SOPs are required in each case. In the current practice of industrial production, the quality of the lyophilized product is evaluated by humidity (GOST 24061-2012). In our work, to assess the quality of the process, we measured the decrease in the mass of liquid material during drying. We recommend measure both indicators, since they complement each other.

scholarly journals Effect of Freeze-Drying on Quality and Grinding Process of Food Produce: A Review

Processes ◽  
2020 ◽  
Vol 8 (3) ◽  
pp. 354 ◽  
Author(s):  
Timilehin Martins Oyinloye ◽  
Won Byong Yoon
Keyword(s):  
Glass Transition ◽  
Freeze Drying ◽  
Structural Changes ◽  
Morphological Changes ◽  
Energy Requirement ◽  
Quality Attributes ◽  
Processing Unit ◽  
Drying Process ◽  
Drying Time ◽  
Freeze Dried

Freeze-drying is an important processing unit operation in food powder production. It offers dehydrated products with extended shelf life and high quality. Unfortunately, food quality attributes and grinding characteristics are affected significantly during the drying process due to the glass transition temperature (during drying operation) and stress generated (during grinding operation) in the food structure. However, it has been successfully applied to several biological materials ranging from animal products to plants products owning to its specific advantages. Recently, the market demands for freeze-dried and ground food products such as spices, vegetables, and fruits are on the increase. In this study, the effect of the freeze-drying process on quality attributes, such as structural changes, the influence of glass transition during grinding, together with the effect on grinding efficiency in terms of energy requirement, grinding yield, and morphological changes in the powder as a result of temperature, drying time were discussed. An overview of models for drying kinetics for freeze-dried food sample, and grinding characteristics developed to optimize the drying processes, and a prediction of the grinding characteristics are also provided. Some limitations of the drying process during grinding are also discussed together with innovative methods to improve the drying and grinding processes.

scholarly journals Freeze-drying techniques for preserving aphids (Homoptera, Aphidodea)

1994 ◽  
Vol 5 (2) ◽  
pp. 105-113 ◽  
Author(s):  
Anders Albrecht
Keyword(s):  
Freeze Drying ◽  
Body Shape ◽  
Vacuum Drying ◽  
Drying Methods ◽  
Drying Time ◽  
Freeze Dried ◽  
Drying Techniques ◽  
Wax Coating ◽  
And Storage

Techniques for collection, preparation and storage of freeze-dried aphid samples, including galls, are described. Freeze-drying can be done with the aid of a home freezer, a drying agent, and suitable containers alone, but drying time can be reduced considerably with cheap and simple vacuum drying equipment. Freeze-drying methods have several advantages compared with traditional mounting techniques. Body shape, colours, wax coating and microsculpture are excellently preserved. The labour required per sample, for preparation as well as for identification, is reduced to a minimum, and complete colony samples can be stored as entities. Aspects of practical handling and study of freeze-dried aphid samples are discussed.

scholarly journals ASSESSMENT OF FREEZING PRE-TREATMENTS FOR THE FREEZE DRIED OF APPLE SLICES

2013 ◽  
Vol 17 (2) ◽  
pp. 3-14 ◽  
Author(s):  
Tamás Antal ◽  
László Sikolya ◽  
Benedek Kerekes
Keyword(s):  
Water Activity ◽  
Freeze Drying ◽  
Color Difference ◽  
Freezing Rate ◽  
Slow Freezing ◽  
Drying Process ◽  
Drying Time ◽  
Freeze Dried ◽  
Apple Slices

Abstract The effect of freezing rate on the quality of dried Jonagold and Idared was studied. Apple slices underwent various pre-treatments, i.e. freezing in household freezer (freezing rate: 0,5 °C/min), contact plate freezing (2 °C/min) and vacuum-freezing (3 °C/min). The quality of the freeze dried product was then evaluated in terms of water activity, hardness, color and rehydration. The freezing in household freezer (slow freezing rate) significantly reduces the duration of the freeze drying process and consequently the process costs. The slow freezing rate allows the growth of large ice crystals at the beginning of the freeze-drying process, this fact should consequently lead to larger pores and injured cell walls and thus to shorter freeze drying time. Quality of the freezing in household freezer product was assessed as higher than the quality of the other freezing pre-treated material. Slow freezing rate resulted softer texture and higher rehydration capacity, than that of other pre-treated samples. In all cases, slow freezing lead to lower final moisture content, total color difference and water activity.

scholarly journals Evaluation of freezing pre-treatments for the lyophilisation of apple

2013 ◽  
Vol 5 (1) ◽  
pp. 56-68
Author(s):  
Tamás Antal ◽  
László Sikolya ◽  
Benedek Kerekes
Keyword(s):  
Water Activity ◽  
Freeze Drying ◽  
Ice Crystals ◽  
Freezing Rate ◽  
Slow Freezing ◽  
Drying Process ◽  
Drying Time ◽  
Freeze Dried ◽  
Apple Slices

Abstract The effect of freezing rate on the quality of dried Jonagold and Idared (Malus domestica Borkh.) was studied. Apple slices underwent various pre-treatments, i.e. freezing in household freezer (freezing speed/rate: 0,5◦C/min), contact plate freezing (2◦C/min) and vacuumfreezing (3◦C/min). The quality of the freeze-dried product was then evaluated in terms of water activity (aw), hardness, color and rehydration. The texture and color experiments were carried out with texture analyser and colorimeter. The aw of apple slices was measured by aw apparatus. It was found that drying time was influenced by freezing rate. The freezing in household freezer (slow freezing rate) significantly reduces the duration of the freeze-drying process and consequently the process costs. The slow freezing rate allows the growth of large ice crystals at the beginning of the freeze-drying process; this fact should consequently lead to larger pores and injured cell walls and thus to shorter freeze-drying time. Quality of the freezing in household freezer product was assessed as higher than the quality of the other freezing pre-treated material. Slow freezing rate resulted softer texture and higher rehydration capacity than that of other pre-treated samples. In all cases, slow freezing speed lead to lower final moisture content, total color difference and water activity. Freeze-dried samples prepared with higher freezing rates (3◦C/min) were the most white in color because small pores, originated by sublimation of small ice crystals formed by fast freezing.

The Influence of Selected Drying Methods on the Physical Properties of Dried Apples cv. Jonagold Grown in Different Locations in Europe

2017 ◽  
Vol 13 (6) ◽  
Author(s):  
Anna Michalska ◽  
Krzysztof Lech ◽  
Adam Figiel ◽  
Grzegorz P. Łysiak
Keyword(s):  
Physical Properties ◽  
Freeze Drying ◽  
Geographical Origin ◽  
Raw Material ◽  
Convective Drying ◽  
Vacuum Drying ◽  
Drying Methods ◽  
Drying Time ◽  
Microwave Vacuum Drying ◽  
Apple Slices

Abstract The aim of the study was to determine the influence of four different growing locations of apples cv. ‘Jonagold’ in Europe on the drying kinetics and the physical properties of dried apple slices. The drying methods applied in the study (freeze-drying, convective drying, microwave-vacuum drying and combined drying) significantly affected the drying time, which was the shortest in the case of microwave vacuum drying. The geographical origin of the apples affected the chemical and physical properties of the raw material used for drying, and, consequently, the drying time. Water activity of dried samples was connected with the final dry matter, regardless of the geographical origin of the apples. Freeze-drying resulted in the lightest in colour products (L*), whereas microwave-vacuum dried products had the highest levels of yellow pigments (b*). The highest chroma and browning index values were noted for microwave-vacuum dried samples and were strongly influenced by the drying temperature. The mechanical properties of the apple slices were more dependent on the drying method and temperature of the process than on the geographical origin when the temperature exceeded 83 °C.

scholarly journals Evaluation of Microwave Vacuum Drying as an Alternative to Freeze-Drying of Biologics and Vaccines: the Power of Simple Modeling to Identify a Mechanism for Faster Drying Times Achieved with Microwave

2021 ◽  
Vol 22 (1) ◽  
Author(s):  
Akhilesh Bhambhani ◽  
Justin Stanbro ◽  
Daniel Roth ◽  
Elizabeth Sullivan ◽  
Morrisa Jones ◽  
...  
Keyword(s):  
Freeze Drying ◽  
Drug Product ◽  
Scale Up ◽  
Heat Transfer Process ◽  
Vacuum Drying ◽  
Drying Process ◽  
Drying Time ◽  
Capital Costs ◽  
Microwave Vacuum Drying ◽  
Fill Volume

AbstractVial-based lyophilization for biopharmaceuticals has been an indispensable cornerstone process for over 50 years. However, the process is not without significant challenges. Capital costs to realize a lyophilized drug product facility, for example, are very high. Similarly, heat and mass transfer limitations inherent in lyophilization result in drying cycle on the order of several days while putting practical constraints on available formulation space, such as solute mass percentage or fill volume in a vial. Through collaboration with an external partner, we are exploring microwave vacuum drying (MVD) as a faster drying process to vial lyophilization wherein the heat transfer process occurs by microwave radiation instead of pure conduction from the vial. Drying using this radiative process demonstrates greater than 80% reduction in drying time over traditional freeze-drying times while maintaining product activity and stability. Such reduction in freeze-drying process times from days to several hours is a welcome change as it enables flexible manufacturing by being able to better react to changes either in terms of product volume for on-demand manufacturing scenarios or facilities for production (e.g., scale-out over scale-up). Additionally, by utilizing first-principle modeling coupled with experimental verification, a mechanism for faster drying times associated with MVD is proposed in this article. This research, to the best of our knowledge, forms the very first report of utilizing microwave vacuum drying for vaccines while utilizing the power of simplified models to understand drying principles associated with MVD.

scholarly journals The Quality of Red Bell Pepper Subjected to Freeze-Drying Preceded by Traditional and Novel Pretreatment

Foods ◽  
2021 ◽  
Vol 10 (2) ◽  
pp. 226
Author(s):  
Katarzyna Rybak ◽  
Artur Wiktor ◽  
Dorota Witrowa-Rajchert ◽  
Oleksii Parniakov ◽  
Małgorzata Nowacka
Keyword(s):  
Freeze Drying ◽  
Bell Pepper ◽  
Total Phenolic ◽  
Thermal Methods ◽  
Drying Time ◽  
Freeze Dried ◽  
Dehydration Processes ◽  
Vacuum Freezing ◽  
Better Than

It has been demonstrated previously in the literature that utilization of PEF or a combination of a pulsed electric field (PEF) and ultrasounds (US) can facilitate dehydration processes and improve the quality of dried products even better than the application of thermal methods such as blanching. The aim of the study was to evaluate the quality of red bell pepper subjected to freeze-drying preceded by blanching or PEF or US treatment applied in a single and combined mode. Furthermore, the freeze-drying was preceded by shock freezing or vacuum freezing performed inside the freeze-dryer as a result of pressure drop during the first stage of freeze-drying. All of the analyzed technological variants enhanced the drying kinetics when compared to the intact material. Freeze-dried bell pepper subjected to non-thermal pretreatment exhibited higher vitamin C, total phenolic and carotenoids content than blanched material despite the fact that blanching reduced drying time the most compared to all other analyzed methods.

Study on Drying Characteristics of Microalgae under Different Conditions

2013 ◽  
Vol 724-725 ◽  
pp. 296-299
Author(s):  
Chun Xiang Chen ◽  
Xiao Qian Ma ◽  
Xiao Cong Li ◽  
Wei Ping Qin
Keyword(s):  
Moisture Content ◽  
Mass Loss ◽  
Fresh Water ◽  
Chlorella Vulgaris ◽  
Drying Process ◽  
Drying Time ◽  
Drying Characteristics ◽  
Second Stage ◽  
Drying System ◽  
Two Stages

To find out an alternative of coal saving, a kind of microalgae, Chlorella vulgaris (C. vulgaris) which is widespread in fresh water was studied by digital blast drying system. The effect of the moisture content, drying thickness and temperature on the drying process of C. vulgaris were investigated. The results indicated that when the drying temperature is high, the moisture content is low and the material thickness is small, the drying time is short. The drying process of C.vulgaris can be divided into two stages, and the mass loss is mainly occurred in the second stage . The results will provide guidance for design of drying process and dryer of microalgae.

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