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Effect of Freezing Methods on the Properties of Freeze-Dried Ap
- 언어ENG
- URLhttps://db.koreascholar.com/Article/Detail/322055
The freezing process of the freeze-drying procedure is important to optimize the physic-chemical properties of agricultural product. Therefore, our study was carried out to study the effect of freezing methods on the properties of freeze-dried apples. The sliced apples was frozen at -18°C as a general refrigerator (GR), -30°C with a individual quick freezing machine (IQF), and -80°C with deep freezer (DF), and subsequently, each sample was sublimated under 0.1 mbar for 24 hours. The samples were characterized by determination of color, texture properties, sugar contents, and morphology observation. The quality of color (L*, a* and b*) did not show significant discoloration. The hardness and sugar contents of IQF samples showed the greater value than GR and DF one. The morphology of IQF samples displayed the uniform and relatively small pore size as compared to GR and DF samples. From the sensory test, the IQF samples obtained the high score for overall acceptability, and consumer preference. From our results, the IQF treated apples are best results to produce good quality of freeze-dried apples.
