The Effect of Pre-Treatment (Blanching, Ultrasound and Freezing) on Quality of Freeze-Dried Red Beets

This paper presents the influence of blanching, ultrasonic processing and freezing conditions on selected physical properties of freeze-dried red beet, i.e., water activity, structure, porosity and shrinkage. Red beets subjected to a selected pre-treatment using its various parameters were frozen by...

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Autores principales: Ciurzyńska, Agnieszka, Falacińska, Julita, Kowalska, Hanna, Kowalska, Jolanta, Galus, Sabina, Marzec, Agata, Domian, Ewa
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7827667/
https://www.ncbi.nlm.nih.gov/pubmed/33435149
http://dx.doi.org/10.3390/foods10010132
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author Ciurzyńska, Agnieszka
Falacińska, Julita
Kowalska, Hanna
Kowalska, Jolanta
Galus, Sabina
Marzec, Agata
Domian, Ewa
author_facet Ciurzyńska, Agnieszka
Falacińska, Julita
Kowalska, Hanna
Kowalska, Jolanta
Galus, Sabina
Marzec, Agata
Domian, Ewa
author_sort Ciurzyńska, Agnieszka
collection PubMed
description This paper presents the influence of blanching, ultrasonic processing and freezing conditions on selected physical properties of freeze-dried red beet, i.e., water activity, structure, porosity and shrinkage. Red beets subjected to a selected pre-treatment using its various parameters were frozen by three methods and then freeze-dried. Ultrasound reduced the water activity of samples. Blanching in water reduced shrinkage and improved porosity. In addition to the type of pre-treatment applied, the quality was also affected by freezing conditions before drying. Combined freezing resulted in the highest shrinkage and the lowest porosity and water activity. Slowly frozen samples were characterized by the best porosity.
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spelling pubmed-78276672021-01-25 The Effect of Pre-Treatment (Blanching, Ultrasound and Freezing) on Quality of Freeze-Dried Red Beets Ciurzyńska, Agnieszka Falacińska, Julita Kowalska, Hanna Kowalska, Jolanta Galus, Sabina Marzec, Agata Domian, Ewa Foods Article This paper presents the influence of blanching, ultrasonic processing and freezing conditions on selected physical properties of freeze-dried red beet, i.e., water activity, structure, porosity and shrinkage. Red beets subjected to a selected pre-treatment using its various parameters were frozen by three methods and then freeze-dried. Ultrasound reduced the water activity of samples. Blanching in water reduced shrinkage and improved porosity. In addition to the type of pre-treatment applied, the quality was also affected by freezing conditions before drying. Combined freezing resulted in the highest shrinkage and the lowest porosity and water activity. Slowly frozen samples were characterized by the best porosity. MDPI 2021-01-10 /pmc/articles/PMC7827667/ /pubmed/33435149 http://dx.doi.org/10.3390/foods10010132 Text en © 2021 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
Ciurzyńska, Agnieszka
Falacińska, Julita
Kowalska, Hanna
Kowalska, Jolanta
Galus, Sabina
Marzec, Agata
Domian, Ewa
The Effect of Pre-Treatment (Blanching, Ultrasound and Freezing) on Quality of Freeze-Dried Red Beets
title The Effect of Pre-Treatment (Blanching, Ultrasound and Freezing) on Quality of Freeze-Dried Red Beets
title_full The Effect of Pre-Treatment (Blanching, Ultrasound and Freezing) on Quality of Freeze-Dried Red Beets
title_fullStr The Effect of Pre-Treatment (Blanching, Ultrasound and Freezing) on Quality of Freeze-Dried Red Beets
title_full_unstemmed The Effect of Pre-Treatment (Blanching, Ultrasound and Freezing) on Quality of Freeze-Dried Red Beets
title_short The Effect of Pre-Treatment (Blanching, Ultrasound and Freezing) on Quality of Freeze-Dried Red Beets
title_sort effect of pre-treatment (blanching, ultrasound and freezing) on quality of freeze-dried red beets
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7827667/
https://www.ncbi.nlm.nih.gov/pubmed/33435149
http://dx.doi.org/10.3390/foods10010132
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