Effect of Carboxylmethyl Cellulose Coating and Osmotic Dehydration on Freeze Drying Kinetics of Apple Slices
Abstract
:1. Introduction
2. Experimental Section
2.1. Materials
2.2. Carboxylmethyl Cellulose Coating
2.3. Osmotic Dehydration Pre-Treatment
2.4. Freeze Drying Procedure
2.5. Drying Kinetic Models
2.6. Sugar Gain
2.7. Shrinkage
2.8. Textural Properties
2.9. Water Activity
2.10. Color Measurements
2.11. Statistical Analysis
3. Results and Discussion
3.1. Drying Behavior
Model | ||||||
---|---|---|---|---|---|---|
Treatment | Newton | Page | ||||
K | R-Square | RMSE | K | R-Square | RMSE | |
0C | 0.1579 | 0.9312 | 0.0977 | 0.0216 | 0.9993 | 0.0101 |
1C | 0.1560 | 0.9400 | 0.0902 | 0.0214 | 0.9987 | 0.0135 |
2C | 0.1489 | 0.8990 | 0.1240 | 0.0197 | 0.9918 | 0.0354 |
30S | 0.1313 | 0.9037 | 0.1214 | 0.0150 | 0.9966 | 0.0229 |
45S | 0.1681 | 0.9135 | 0.0112 | 0.0249 | 0.9951 | 0.0266 |
60S | 0.1725 | 0.9367 | 0.0918 | 0.0262 | 0.9986 | 0.0138 |
Average | 0.9207 | 0.0894 | 0.9967 | 0.0204 |
3.2. Sugar Gain
3.3. Shrinkage Thickness
3.4. Textural Properties
3.5. Water Activity
3.6. Color Properties
4. Conclusions
Acknowledgments
Conflicts of Interest
References
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Rahimi, J.; Singh, A.; Adewale, P.O.; Adedeji, A.A.; Ngadi, M.O.; Raghavan, V. Effect of Carboxylmethyl Cellulose Coating and Osmotic Dehydration on Freeze Drying Kinetics of Apple Slices. Foods 2013, 2, 170-182. https://doi.org/10.3390/foods2020170
Rahimi J, Singh A, Adewale PO, Adedeji AA, Ngadi MO, Raghavan V. Effect of Carboxylmethyl Cellulose Coating and Osmotic Dehydration on Freeze Drying Kinetics of Apple Slices. Foods. 2013; 2(2):170-182. https://doi.org/10.3390/foods2020170
Chicago/Turabian StyleRahimi, Jamshid, Ashutosh Singh, Peter Olusola Adewale, Akinbode A. Adedeji, Michael O. Ngadi, and Vijaya Raghavan. 2013. "Effect of Carboxylmethyl Cellulose Coating and Osmotic Dehydration on Freeze Drying Kinetics of Apple Slices" Foods 2, no. 2: 170-182. https://doi.org/10.3390/foods2020170