Vacuum Freeze-drying Characteristics of Common Berries
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Abstract:
Berries are difficult to store and easy to rot. Therefore timely post-processing is required. Vacuum freeze drying technology can effectively maintain nutrition and sensory characteristics of fresh materials, especially for dehydration of high value-added fruits. Four common berries including banana, grape, kiwi fruit and blueberry were used as raw materials, and dehydrated by vacuum freeze drying. Results showed that banana, kiwi fruit and blueberry maintained the original status of fresh materials and the products were porous and crispy. However, shrinkage and distortion were occurred in freeze-dried grapes. Constant speed drying stages were appeared during vacuum freeze drying of berries except grape. Rehydration rates of banana, grape, kiwi fruit and blueberry were 72.34%, 76.23% and 55.88% respectively, and their preserving rates of vitamin C were 88.47%, 96.67%, and 78.11%, respectively. The rehydration rate and the preservation rate of grape were only 33.53% and 22.67%, respectively. Suitability evaluation of vacuum freeze drying for common berries is provided in the experiment, and it has a certain reference value in helf life extension and convenient transportation of berries.
