Ciurzyńska Agnieszka, Falacińska Julita, Kowalska Hanna, Kowalska Jolanta, Galus Sabina, Marzec Agata, Domian Ewa
Department of Food Engineering and Process Management, Institute of Food Sciences, Warsaw University of Life Sciences, SGGW, 159c Nowoursynowska St., 02-776 Warsaw, Poland.
Foods. 2021 Jan 10;10(1):132. doi: 10.3390/foods10010132.
This paper presents the influence of blanching, ultrasonic processing and freezing conditions on selected physical properties of freeze-dried red beet, i.e., water activity, structure, porosity and shrinkage. Red beets subjected to a selected pre-treatment using its various parameters were frozen by three methods and then freeze-dried. Ultrasound reduced the water activity of samples. Blanching in water reduced shrinkage and improved porosity. In addition to the type of pre-treatment applied, the quality was also affected by freezing conditions before drying. Combined freezing resulted in the highest shrinkage and the lowest porosity and water activity. Slowly frozen samples were characterized by the best porosity.
本文介绍了热烫、超声处理和冷冻条件对冻干红甜菜所选物理性质的影响，即水分活度、结构、孔隙率和收缩率。使用不同参数对红甜菜进行选定的预处理后，通过三种方法进行冷冻，然后进行冻干。超声降低了样品的水分活度。在水中热烫可减少收缩并改善孔隙率。除了所应用的预处理类型外，干燥前的冷冻条件也会影响品质。组合冷冻导致收缩率最高，孔隙率和水分活度最低。缓慢冷冻的样品孔隙率最佳。
