Rehydration properties of hybrid method dried fruit enriched by natural components
More details
Hide details
Department of Food Engineering and Process Management, Faculty of Food Science, SGGW – Warsaw University of Life Sciences ul. Nowoursynowska 159C, 02-776 Warszawa
Department of Biotechnology, Microbiology and Food Evaluation, Division of Food Quality Evaluation; Faculty of Food Sciences, Warsaw University of Life Sciences, Nowoursynowska 159c, 02-776 Warsaw, Poland
Publication date: 2018-04-20
Int. Agrophys. 2018, 32(2): 175-182
The aim of the study was to determine the impact of osmotic pre-dehydration and drying of fruit on the rehydration properties of dried fruit. Herein, the effect of fruit juice, applied as a natural enriching substance was very important. In addition, the properties of dried fruits obtained through combined air-drying and subsequent microwave-vacuum drying with ‘puffing’ effect were similar to the freeze-dried fruits, but showed other rehydration properties. As raw material, frozen strawberry (Honeoye variety) and fresh apples (Idared variety) were used in the study. The apples and partially defrosted strawberries were prior dehydrated in solutions of sucrose and a mixture of sucrose with chokeberry juice concentrate at 50°C for 2 h. Next, the fruit samples were dried by one of two ways: air-drying (50°C, 5h) and microwave-vacuum drying for about 360 s; and freeze-drying (30°C, 63 Pa, 24 h). The rehydration was carried out in distilled water (20°C, 5 h). The osmotic pre-dehydration hindered fruit drying process. The impact of drying method became particularly evident while examining the kinetics of rehydration. During the rehydration of the pre-dehydrated dried fruit a slower hydration could be observed. Freeze-dried strawberries absorbed 2-3 times more water than those dried by the ‘puffing’ effect.
Journals System - logo
Scroll to top