FREEZE-DRYING IN YELLOW PITAHAYA (Selenicereus megalanthus)

Authors

  • Alfredo A. AYALA A. Escuela de Ingeniería de Alimentos. Facultad de Ingeniería. Universidad del Valle.
  • Liliana SERNA C. Departamento de Ingeniería. Facultad de Ingeniería y Administración. Universidad Nacional de Colombia.
  • Esmeralda S. MOSQUERA V. Escuela de Ingeniería de Alimentos. Facultad de Ingeniería. Universidad del Valle.

DOI:

https://doi.org/10.17533/udea.vitae.6272

Keywords:

Cactaceae, freeze drying, dehydration, osmosis, food preservation

Abstract

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.
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Published

22-07-2010

How to Cite

AYALA A., A. A., SERNA C., L., & MOSQUERA V., E. S. (2010). FREEZE-DRYING IN YELLOW PITAHAYA (<i>Selenicereus megalanthus</i>). Vitae, 17(2), 121–127. https://doi.org/10.17533/udea.vitae.6272

Issue

Section

Foods: Science, Engineering and Technology