COMBINED DEHYDRATION METHODS - From Fresh Fruit to High-quality Ingredients
(2002)- Abstract
- Numerous products from the food industry contain fruit and/or berries, in the form of fillings or ingredients, e. g. in yoghurt, some bread products/cereal products, ice cream, etc. In order to produce these ingredients and improve their characteristics, many processing techniques are available. This thesis focuses on dehydration methods that take into account the fragile and complex cellular tissues of fruit and facilitate the incorporation of fruit pieces into numerous industrial recipes. The target product should have an acceptable ability to rehydrate and to regain a texture that is as near to fresh as possible. The structural changes and the stabilisation in terms of water activity were particularly studied. Water and its... (More)
- Numerous products from the food industry contain fruit and/or berries, in the form of fillings or ingredients, e. g. in yoghurt, some bread products/cereal products, ice cream, etc. In order to produce these ingredients and improve their characteristics, many processing techniques are available. This thesis focuses on dehydration methods that take into account the fragile and complex cellular tissues of fruit and facilitate the incorporation of fruit pieces into numerous industrial recipes. The target product should have an acceptable ability to rehydrate and to regain a texture that is as near to fresh as possible. The structural changes and the stabilisation in terms of water activity were particularly studied. Water and its functionality at macro- and micro-levels of the cellular tissue were reviewed as well as its transfer during dehydration. In the context of dehydration, fruit and vegetables collapse as a result of water loss when water is transported from the cells to the surroundings via the cell walls and the intercellular spaces. Collapse can be partially prevented by reinforcing the cell walls and filling the intercellular spaces with carbohydrate solutions and other biopolymers before dehydration with methods such as osmotic treatment or vacuum impregnation. Microwave-assisted air-drying with controlled temperatures at 50, 60 and 70°C was applied to apple cubes after different pre-treatments. The use of microwaves shortened the time of drying compared with air-drying alone. The combination of osmotic treatment and microwave-assisted air-drying produced dehydrated samples of improved appearance and higher volume compared with the samples obtained without osmotic pre-treatment. Other pretreatments were also studied in combination with microwave-assisted air-drying, and the best results were obtained with calcium infusion at ambient temperature, particularly with the rehydrated texture. Pre-freezing was the most damaging process for the apple tissue. Important parameters of osmotic treatment of apple were also studied. When trehalose was used as the osmotic agent it was shown to be at least as efficient as sucrose in removing water except when applied in crystalline form. Vacuum application in combination with osmotic treatment had an immediate and significant effect on the composition of the samples. It enhanced the solid gain by filling most of the extracellular spaces. Modelling of the relation between water activity and moisture content during osmotic treatment was also successfully accomplished. In conclusion, this thesis showed that a combination of different techniques is a good way to achieve high-quality ingredients from fresh fruit, but more research is needed to better understand the complexity of the plant tissue and its behaviour during processing. (Less)
Please use this url to cite or link to this publication:
https://lup.lub.lu.se/record/465349
- author
- Prothon, Frédéric LU
- supervisor
- opponent
-
- Prof. Aguilera, José Miguel
- organization
- publishing date
- 2002
- type
- Thesis
- publication status
- published
- subject
- keywords
- Food and drink technology, Livsmedelsteknik, semi-finished products, agent, collapse, apple, microwave-assisted air-drying, dehydration, osmotic treatment
- pages
- 188 pages
- publisher
- Department of Food Technology, Lund University
- defense location
- Hall Enoch Thulin, beta huset, Ideon, Lund
- defense date
- 2003-01-17 13:15:00
- language
- English
- LU publication?
- yes
- additional info
- Article: Paper I: Mechanisms and prevention of plant tissue collapse during dehydration.Prothon, F., Ahrné, L. and Sjöholm, I.Critical Reviews in Food Science and Nutrition(Accepted 2002-02) Article: Paper II: Effects of combined osmotic and microwave dehydration of apple on texture,microstructure and rehydration characteristics.Prothon, F., Ahrné, L., Funebo, F., Kidman, S., Langton, M. and Sjöholm, I.Lebensmittel-Wissenshaft und –Technologi, 34, 95-101 (2001). Article: Paper III: Microwave and convective dehydration of ethanol treated and frozen apple – physicalproperties and drying kinetics.Funebo, T.Ahrné, L., Prothon, F., Kidman, S., Langton, M. and Skjöldebrand, C.International Journal of Food Science and Technology, 37, 603-614 (2002) Article: Paper IV: Effects of pre-treatment with calcium on texture and structure of microwave-assisteddehydrated and rehydrated apple and potato.Ahrné, L., Prothon, F. and Funebo, T.International Journal of Food Science and Technology(Accepted 2002, in Press) Article: Paper V: Comparison of sucrose and trehalose as osmotic agents. Study of the changes in wateractivity, water loss and product quality at different temperatures.Prothon, F., Teixeira, C., Sjöholm, I. and Ahrné, L.(Submitted) Article: Paper VI: Research Note - Application of the Guggenheim, Anderson and De Boer model tocorrelate water activity and moisture content during osmotic dehydration of apples.Prothon, F. and Ahrné, L.(Accepted 2002 for publication in Journal of Food Engineering) Article: Paper VII: Vacuum-assisted osmotic dehydration of apples: study of different methods.Prothon, F., Smärgel E., and Sjöholm, I.(Manuscript)
- id
- f75614a4-2477-4e31-9853-1751a7800dfe (old id 465349)
- date added to LUP
- 2016-04-04 11:01:07
- date last changed
- 2018-11-21 21:02:09
@phdthesis{f75614a4-2477-4e31-9853-1751a7800dfe,
abstract = {{Numerous products from the food industry contain fruit and/or berries, in the form of fillings or ingredients, e. g. in yoghurt, some bread products/cereal products, ice cream, etc. In order to produce these ingredients and improve their characteristics, many processing techniques are available. This thesis focuses on dehydration methods that take into account the fragile and complex cellular tissues of fruit and facilitate the incorporation of fruit pieces into numerous industrial recipes. The target product should have an acceptable ability to rehydrate and to regain a texture that is as near to fresh as possible. The structural changes and the stabilisation in terms of water activity were particularly studied. Water and its functionality at macro- and micro-levels of the cellular tissue were reviewed as well as its transfer during dehydration. In the context of dehydration, fruit and vegetables collapse as a result of water loss when water is transported from the cells to the surroundings via the cell walls and the intercellular spaces. Collapse can be partially prevented by reinforcing the cell walls and filling the intercellular spaces with carbohydrate solutions and other biopolymers before dehydration with methods such as osmotic treatment or vacuum impregnation. Microwave-assisted air-drying with controlled temperatures at 50, 60 and 70°C was applied to apple cubes after different pre-treatments. The use of microwaves shortened the time of drying compared with air-drying alone. The combination of osmotic treatment and microwave-assisted air-drying produced dehydrated samples of improved appearance and higher volume compared with the samples obtained without osmotic pre-treatment. Other pretreatments were also studied in combination with microwave-assisted air-drying, and the best results were obtained with calcium infusion at ambient temperature, particularly with the rehydrated texture. Pre-freezing was the most damaging process for the apple tissue. Important parameters of osmotic treatment of apple were also studied. When trehalose was used as the osmotic agent it was shown to be at least as efficient as sucrose in removing water except when applied in crystalline form. Vacuum application in combination with osmotic treatment had an immediate and significant effect on the composition of the samples. It enhanced the solid gain by filling most of the extracellular spaces. Modelling of the relation between water activity and moisture content during osmotic treatment was also successfully accomplished. In conclusion, this thesis showed that a combination of different techniques is a good way to achieve high-quality ingredients from fresh fruit, but more research is needed to better understand the complexity of the plant tissue and its behaviour during processing.}},
author = {{Prothon, Frédéric}},
keywords = {{Food and drink technology; Livsmedelsteknik; semi-finished products; agent; collapse; apple; microwave-assisted air-drying; dehydration; osmotic treatment}},
language = {{eng}},
publisher = {{Department of Food Technology, Lund University}},
school = {{Lund University}},
title = {{COMBINED DEHYDRATION METHODS - From Fresh Fruit to High-quality Ingredients}},
year = {{2002}},
}