FREEZE-DRYING IN YELLOW PITAHAYA (<i>Selenicereus megalanthus</i>)

Freeze-drying is an interesting alternative as a food preservation method allowing to extend the shelf life and significantly preserving physical and physicochemical properties related to quality. The objective of this study was to evaluate the effect of freeze-drying and osmo-freeze-drying on the k...

Descripción completa

Guardado en:

Detalles Bibliográficos
Autores principales:	Alfredo A. AYALA A., Liliana SERNA C., Esmeralda S. MOSQUERA V.
Formato:	article
Lenguaje:	EN
Publicado:	Universidad de Antioquia 2010
Materias:	Cactaceae freeze drying dehydration osmosis food preservation Food processing and manufacture TP368-456 Pharmaceutical industry HD9665-9675
Acceso en línea:	https://doaj.org/article/d7ef912f348b4adc9db19caf644d2352
Etiquetas:	Agregar Etiqueta Sin Etiquetas, Sea el primero en etiquetar este registro!

id	oai:doaj.org-article:d7ef912f348b4adc9db19caf644d2352
record_format	dspace
spelling	oai:doaj.org-article:d7ef912f348b4adc9db19caf644d23522021-11-19T04:14:33ZFREEZE-DRYING IN YELLOW PITAHAYA (<i>Selenicereus megalanthus</i>)0121-40042145-2660https://doaj.org/article/d7ef912f348b4adc9db19caf644d23522010-07-01T00:00:00Zhttps://revistas.udea.edu.co/index.php/vitae/article/view/6272https://doaj.org/toc/0121-4004https://doaj.org/toc/2145-2660Freeze-drying is an interesting alternative as a food preservation method allowing to extend the shelf life and significantly preserving physical and physicochemical properties related to quality. The objective of this study was to evaluate the effect of freeze-drying and osmo-freeze-drying on the kinetics of freezing and drying, water activity, volume, porosity and rehydration capacity of sliced yellow pitahaya (Selenicereus megalanthus). As osmotic pretreatment to freeze-drying (osmo-freeze-drying), slices were immersed in a sucrose solution at 55 §Brix. The slices were frozen at -35§C. The sublimation was carried at vacuum pressure of 8 Pa and drying was carried out from -35 to 35§C. The results of these treatments at the end of the process showed significant differences in porosity, volume and rehydration capacity (being higher for freeze-drying treatment), while the kinetics of drying and water activity were not significant. The freeze drying treatment was suitable for the preservation of sliced yellow pitahaya, because it helped to decrease water activity below 0.4, preserved and showed significant volumes of high rehydration capacity.Alfredo A. AYALA A.Liliana SERNA C.Esmeralda S. MOSQUERA V.Universidad de AntioquiaarticleCactaceaefreeze dryingdehydrationosmosisfood preservationFood processing and manufactureTP368-456Pharmaceutical industryHD9665-9675ENVitae, Vol 17, Iss 2 (2010)
institution	DOAJ
collection	DOAJ
language	EN
topic	Cactaceae freeze drying dehydration osmosis food preservation Food processing and manufacture TP368-456 Pharmaceutical industry HD9665-9675
spellingShingle	Cactaceae freeze drying dehydration osmosis food preservation Food processing and manufacture TP368-456 Pharmaceutical industry HD9665-9675 Alfredo A. AYALA A. Liliana SERNA C. Esmeralda S. MOSQUERA V. FREEZE-DRYING IN YELLOW PITAHAYA (<i>Selenicereus megalanthus</i>)
description	Freeze-drying is an interesting alternative as a food preservation method allowing to extend the shelf life and significantly preserving physical and physicochemical properties related to quality. The objective of this study was to evaluate the effect of freeze-drying and osmo-freeze-drying on the kinetics of freezing and drying, water activity, volume, porosity and rehydration capacity of sliced yellow pitahaya (Selenicereus megalanthus). As osmotic pretreatment to freeze-drying (osmo-freeze-drying), slices were immersed in a sucrose solution at 55 §Brix. The slices were frozen at -35§C. The sublimation was carried at vacuum pressure of 8 Pa and drying was carried out from -35 to 35§C. The results of these treatments at the end of the process showed significant differences in porosity, volume and rehydration capacity (being higher for freeze-drying treatment), while the kinetics of drying and water activity were not significant. The freeze drying treatment was suitable for the preservation of sliced yellow pitahaya, because it helped to decrease water activity below 0.4, preserved and showed significant volumes of high rehydration capacity.
format	article
author	Alfredo A. AYALA A. Liliana SERNA C. Esmeralda S. MOSQUERA V.
author_facet	Alfredo A. AYALA A. Liliana SERNA C. Esmeralda S. MOSQUERA V.
author_sort	Alfredo A. AYALA A.
title	FREEZE-DRYING IN YELLOW PITAHAYA (<i>Selenicereus megalanthus</i>)
title_short	FREEZE-DRYING IN YELLOW PITAHAYA (<i>Selenicereus megalanthus</i>)
title_full	FREEZE-DRYING IN YELLOW PITAHAYA (<i>Selenicereus megalanthus</i>)
title_fullStr	FREEZE-DRYING IN YELLOW PITAHAYA (<i>Selenicereus megalanthus</i>)
title_full_unstemmed	FREEZE-DRYING IN YELLOW PITAHAYA (<i>Selenicereus megalanthus</i>)
title_sort	freeze-drying in yellow pitahaya (<i>selenicereus megalanthus</i>)
publisher	Universidad de Antioquia
publishDate	2010
url	https://doaj.org/article/d7ef912f348b4adc9db19caf644d2352
work_keys_str_mv	AT alfredoaayalaa freezedryinginyellowpitahayaiselenicereusmegalanthusi AT lilianasernac freezedryinginyellowpitahayaiselenicereusmegalanthusi AT esmeraldasmosquerav freezedryinginyellowpitahayaiselenicereusmegalanthusi
_version_	1718420468733575168

FREEZE-DRYING IN YELLOW PITAHAYA (<i>Selenicereus megalanthus</i>)

Ejemplares similares