Freeze Drying Well Known And Controlled Freeze Dried Samples And See The Effects On Those Samples

892 Words Nov 15th, 2016 4 Pages
Freeze-drying well known and developed technology for preserving food and retaining its properties such as flavor, and taste. In this study, the objectives to investigate the difference between fresh, treated, and controlled freeze-dried samples and see the effects on those samples. Browning of the samples was one of the concerns to monitor and observe. The outcomes of this study suggested that the freeze-drying is great technique in preserving the food with its properties remain intact. This was obtained by the water activity reduction from 0.96 to 0.22. Also, the structure remain undamaged that was observed from the water activity sorption isotherm where similar results were obtained in tray drying. The color change in frozen apple samples and fresh ones was seen through the colorimeter measurements. Slight yellowness increase in control sample untreated with anti-browning agent was noticed. Freshness decrease can also be monitored by the green intensity in the color measurements. Introduction
Freeze-drying is another aspect of water removal (dehydration) from food, and it is intended to retain the aroma, flavor, and taste. In freeze-drying processes two essential steps are required; one is freezing, and the other is evaporation of the frozen ice crystal. From solid phase to vapor phase, freeze-drying is taking place which is due to sublimation process. The idea of freeze-drying coming from the obvious loss of aroma and accelerated reaction kinetics in other dehydration…

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