Study on Moisture Content Changes during Atmospheric Freeze Drying of Fresh-cut Japanese Radish and its Quality after Drying and Rehydration

Koide Shoji, Nishizawa Kae, Saito Natsuki, Osuga Rei, Orikasa Takahiro, Uemura Matsuo

doi:10.3136/nskkk.68.464

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Other Title

常圧凍結乾燥におけるカットダイコンの含水率変化および乾燥・復水後の品質に関する基礎的研究
ジョウアツトウケツカンソウニオケルカットダイコンノガンスイリツヘンカオヨビカンソウ・フクスイゴノヒンシツニカンスルキソテキケンキュウ

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<p>We conducted atmospheric freeze drying (AFD) of fresh-cut Japanese radish (daikon) at different temperatures (0, －5, －10, －18 °C) with an air speed of 0.43 m・s^－1, and evaluated moisture content changes. We assessed samples dried by AFD for surface color, soluble solids content ( °Brix), rehydration ratio, and texture (breaking stress and initial elasticity) after rehydration. In the rehydration and texture tests, we compared AFD using －5 °Csamples and samples dried by hot air at 60 °C. An exponential model was used to describe the sample moisture content during AFD, which decreased exponentially with drying constant with an Arrhenius-type temperature dependency. Compared to the sample dried at 60 °C, the rehydration ratio was 1.29 times higher for AFD at －5 °C, and the sample showed a large number of voids. There were no significant differences between the －5 °Cand 60 °Csamples in terms of breaking stress or initial elasticity. These results indicate that AFD is an effective drying method for preserving the quality of products.</p>

Journal

Nippon Shokuhin Kagaku Kogaku Kaishi

Nippon Shokuhin Kagaku Kogaku Kaishi 68 (12), 464-470, 2021-12-15

Japanese Society for Food Science and Technology

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