Presentation Information
[3Da06]Quality evaluation of dried fruit products using atmospheric freeze-drying in the drying process
*Toshiko Yasunobu1, Mai Matsuyama1, Koichi Nishimura1, Yasuki Matsumura2, Kyuya Nakagawa3 (1. Panasonic, 2. Kyoto University, 3. Kyushu University)
Keywords:
atmospheric freeze-drying,vacuum freeze-drying,dried fruit,aroma,texture
[Purpose]Amid global issues such as hunger and food loss, there is increasing interest in technologies for long-term, high-quality food preservation. Household refrigerators aim to achieve this through freezing and refrigeration, but a common issue is the reduction of relative humidity due to air circulation, which accelerates food drying. This study explores the potential of turning this problem into an advantage by creating dried foods through enhanced drying, a method referred to as atmospheric freeze-drying. Using a unique temperature control algorithm, we promoted drying by lowering the refrigerator’s internal humidity and evaluated the quality of the dried products.
[Methods]Pineapples were cut into 8 mm slices and dried under three conditions: atmospheric freeze-drying (-28℃), vacuum freeze-drying (-40℃), and hot air drying (70℃). Quality evaluations included sensory evaluation (aroma intensity rated on a 6-point scale), analysis of aroma compounds by GC/GC-MS, structural observation via X-ray CT, and assessment of residual water mobility using pulsed NMR.
[Results]Atmospheric freeze-drying samples had the strongest fruity aroma and a unique sticky texture. GC/GC-MS analysis showed a correlation between the aroma and increased levels of ester compounds specific to this drying method. X-ray CT revealed a distinct internal structure, while pulsed NMR showed a higher proportion of low-mobility water, indicating unique qualities of atmospheric freeze-drying products.
[Methods]Pineapples were cut into 8 mm slices and dried under three conditions: atmospheric freeze-drying (-28℃), vacuum freeze-drying (-40℃), and hot air drying (70℃). Quality evaluations included sensory evaluation (aroma intensity rated on a 6-point scale), analysis of aroma compounds by GC/GC-MS, structural observation via X-ray CT, and assessment of residual water mobility using pulsed NMR.
[Results]Atmospheric freeze-drying samples had the strongest fruity aroma and a unique sticky texture. GC/GC-MS analysis showed a correlation between the aroma and increased levels of ester compounds specific to this drying method. X-ray CT revealed a distinct internal structure, while pulsed NMR showed a higher proportion of low-mobility water, indicating unique qualities of atmospheric freeze-drying products.
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