Impact of the Freeze-Drying Conditions Applied to Obtain an Orange Snack on Energy Consumption

Nowadays, the consumer is looking for healthier, more attractive, ready-to-eat, and safer foodstuffs than fresh products. Despite freeze drying being known for providing high added value products, it is a slow process which is conducted at low pressures, so, in terms of energy consumption, it turns...

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Autores principales:	Marilú Andrea Silva-Espinoza, María del Mar Camacho, Javier Martínez-Monzó, Nuria Martínez-Navarrete
Formato:	article
Lenguaje:	EN
Publicado:	MDPI AG 2021
Materias:	orange puree snack shelf temperature chamber pressure primary drying secondary drying energy consumption Chemical technology TP1-1185
Acceso en línea:	https://doaj.org/article/a9659751752f478ca1d3d9a3de2e8fd4
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id	oai:doaj.org-article:a9659751752f478ca1d3d9a3de2e8fd4
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spelling	oai:doaj.org-article:a9659751752f478ca1d3d9a3de2e8fd42021-11-25T17:35:17ZImpact of the Freeze-Drying Conditions Applied to Obtain an Orange Snack on Energy Consumption10.3390/foods101127562304-8158https://doaj.org/article/a9659751752f478ca1d3d9a3de2e8fd42021-11-01T00:00:00Zhttps://www.mdpi.com/2304-8158/10/11/2756https://doaj.org/toc/2304-8158Nowadays, the consumer is looking for healthier, more attractive, ready-to-eat, and safer foodstuffs than fresh products. Despite freeze drying being known for providing high added value products, it is a slow process which is conducted at low pressures, so, in terms of energy consumption, it turns out to be quite costly for the food industry. With the purpose of obtaining a freeze-dried orange puree, previously formulated with gum Arabic and bamboo fiber, which can be offered to consumers as a snack at a low economic cost, the impact of the process conditions on energy consumption has been considered. The product temperature evolution and the energy consumption were registered during the drying of frozen samples at different combinations of chamber pressures (5 and 100 Pa) and shelf temperatures (30, 40 and 50 °C). In each case, the time processing was adapted in order to obtain a product with a water content under 5 g water/100 g product. In this study, the secondary drying stage was considered to start when the product reached the shelf temperature and both the pressure and the temperature affected the duration of primary and secondary drying stages. The results obtained led to the conclusion that the shorter duration of the process when working at 50 °C results in significant energy saving. Working at a lower pressure also contributes to a shortening of the drying time, thus reducing the energy consumption: the lower the temperature, the more marked the effect of the pressure.Marilú Andrea Silva-EspinozaMaría del Mar CamachoJavier Martínez-MonzóNuria Martínez-NavarreteMDPI AGarticleorange puree snackshelf temperaturechamber pressureprimary dryingsecondary dryingenergy consumptionChemical technologyTP1-1185ENFoods, Vol 10, Iss 2756, p 2756 (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	orange puree snack shelf temperature chamber pressure primary drying secondary drying energy consumption Chemical technology TP1-1185
spellingShingle	orange puree snack shelf temperature chamber pressure primary drying secondary drying energy consumption Chemical technology TP1-1185 Marilú Andrea Silva-Espinoza María del Mar Camacho Javier Martínez-Monzó Nuria Martínez-Navarrete Impact of the Freeze-Drying Conditions Applied to Obtain an Orange Snack on Energy Consumption
description	Nowadays, the consumer is looking for healthier, more attractive, ready-to-eat, and safer foodstuffs than fresh products. Despite freeze drying being known for providing high added value products, it is a slow process which is conducted at low pressures, so, in terms of energy consumption, it turns out to be quite costly for the food industry. With the purpose of obtaining a freeze-dried orange puree, previously formulated with gum Arabic and bamboo fiber, which can be offered to consumers as a snack at a low economic cost, the impact of the process conditions on energy consumption has been considered. The product temperature evolution and the energy consumption were registered during the drying of frozen samples at different combinations of chamber pressures (5 and 100 Pa) and shelf temperatures (30, 40 and 50 °C). In each case, the time processing was adapted in order to obtain a product with a water content under 5 g water/100 g product. In this study, the secondary drying stage was considered to start when the product reached the shelf temperature and both the pressure and the temperature affected the duration of primary and secondary drying stages. The results obtained led to the conclusion that the shorter duration of the process when working at 50 °C results in significant energy saving. Working at a lower pressure also contributes to a shortening of the drying time, thus reducing the energy consumption: the lower the temperature, the more marked the effect of the pressure.
format	article
author	Marilú Andrea Silva-Espinoza María del Mar Camacho Javier Martínez-Monzó Nuria Martínez-Navarrete
author_facet	Marilú Andrea Silva-Espinoza María del Mar Camacho Javier Martínez-Monzó Nuria Martínez-Navarrete
author_sort	Marilú Andrea Silva-Espinoza
title	Impact of the Freeze-Drying Conditions Applied to Obtain an Orange Snack on Energy Consumption
title_short	Impact of the Freeze-Drying Conditions Applied to Obtain an Orange Snack on Energy Consumption
title_full	Impact of the Freeze-Drying Conditions Applied to Obtain an Orange Snack on Energy Consumption
title_fullStr	Impact of the Freeze-Drying Conditions Applied to Obtain an Orange Snack on Energy Consumption
title_full_unstemmed	Impact of the Freeze-Drying Conditions Applied to Obtain an Orange Snack on Energy Consumption
title_sort	impact of the freeze-drying conditions applied to obtain an orange snack on energy consumption
publisher	MDPI AG
publishDate	2021
url	https://doaj.org/article/a9659751752f478ca1d3d9a3de2e8fd4
work_keys_str_mv	AT mariluandreasilvaespinoza impactofthefreezedryingconditionsappliedtoobtainanorangesnackonenergyconsumption AT mariadelmarcamacho impactofthefreezedryingconditionsappliedtoobtainanorangesnackonenergyconsumption AT javiermartinezmonzo impactofthefreezedryingconditionsappliedtoobtainanorangesnackonenergyconsumption AT nuriamartineznavarrete impactofthefreezedryingconditionsappliedtoobtainanorangesnackonenergyconsumption
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Impact of the Freeze-Drying Conditions Applied to Obtain an Orange Snack on Energy Consumption

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