Polytechnic University of Valencia Congress, 21st International Drying Symposium

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Impact of shelf temperature on freeze-drying process and porosity development
L. A. Egas-Astudillo, A. Silva, M. Uscanga, N. Martínez-Navarrete, M. M. Camacho

Last modified: 26-12-2018

Abstract


The freeze-drying kinetics and the superficial porosity development of grapefruit puree. The impact of biopolymers addition (gum Arabic and bamboo fiber) and to apply (40 ºC) or not shelf temperature (room temperature) was considered. To increase the shelves temperature during freeze-drying allowed to an important drying time reduction and doesn’t supposed a lower porosity related to the collapse development of the structure. Biopolymers do not affect the drying kinetics. From this results, biopolymers addition and to heat at least up to 40 ºC during grapefruit freeze-drying should be recommended.

Keywords: freeze-drying; shelf temperature; drying kinetics; image analysis; pore size distribution.

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