Control of ice fraction by capacitance measurement for prevention of collapse during freeze drying of food

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  • 凍結乾燥食品のコラプス防止のための電気容量変化を用いた氷結率の設定
  • 凍結乾燥食品のコラプス防止のための電気容量変化を用いた氷結率の設定 <技術論文>
  • ギジュツ ロンブン トウケツ カンソウ ショクヒン ノ コラプス ボウシ ノ タメ ノ デンキ ヨウリョウ ヘンカ オ モチイタ ヒョウケツリツ ノ セッテイ

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We evaluated a non-destructive determination for preventing collapse (foaming and shrinking phenomena through evaporation to dryness) in freeze-dried food products. Three different types of miso (soy-bean paste) soup prepared with different contents on a dry solid basis were used as the food product model. Differential Scanning Calorimetry (DSC) determination was used to evaluate the freezing ratio of the miso soup. The soup was freeze-dried to evaluate the relationship between the incident of collapse and the freezing ratio. We found that collapse was completely prevented when the freezing ratio was about 95% or greater. At any solid content of the soup collapse was also prevented when the freezing ratio was 95% or greater. Freeze-dried temperature of the miso soup was changed to determine the capacitance variation, and its relationship with the incidences of collapse was evaluated. The result revealed that the incidence of collapse was about 50% at a temperature where capacitance was maximal. Additionally, capacitance of the soup was graphically differentiated, and we found that the incidence of collapse was 0% at freezing temperatures lower than the inflection point where the soup exhibited a freezing ratio of 95%. These results suggested that in preparing freeze-dried food products, collapse during freeze-drying could be prevented by continuously monitoring the capacitance of food products during freezing process, and by freezing them to a temperature at which collapse can be suppressed.

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