Time and energy reduction on grape dehydration by applying dipping solution on freeze drying process
| Autor: | Ismael Mendoza-Muñoz, R. Lopez-Avitia, Alvaro González-Angeles, Ciceron Gonzalez-Toxqui |
|---|---|
| Jazyk: | angličtina |
| Rok vydání: | 2020 |
| Předmět: |
food.ingredient
Science Organoleptic Energy reduction 01 natural sciences Freeze-drying 0404 agricultural biotechnology food energy saving 0103 physical sciences medicine Vitis Dehydration Desiccation dehydrated grape Multidisciplinary 010308 nuclear & particles physics Coconut oil Humidity food and beverages 04 agricultural and veterinary sciences medicine.disease Pulp and paper industry 040401 food science Emulsion dehydration process Dry ice Freeze drying Environmental science |
| Zdroj: | Anais da Academia Brasileira de Ciências v.92 n.2 2020 Anais da Academia Brasileira de Ciências Academia Brasileira de Ciências (ABC) instacron:ABC Anais da Academia Brasileira de Ciências, Volume: 92, Issue: 2, Article number: e20190072, Published: 10 AUG 2020 |
| Popis: | To preserve freshness and nutritional quality of fruits and vegetables is required large energy expenditure due to most storage techniques require low temperatures, making the product difficult to transport and store. Purpose: To reduce energy expenditure, dehydration processes are being improving by pretreatments and changing frozen stage. Method: Alkaline emulsion pretreatment was introduced to freeze-drying method to reduce the drying time of grapes and obtain significant energy savings. Results: Dehydration process for untreated fresh grape samples was 22 hours, using industrial freeze-drying equipment. It was obtained a high quality product with range 3 % to 7% of final humidity, without losing natural characteristics and organoleptic properties of the grapes. Conclusions: it was found by modifying standard equipment frozen method, using dry ice (CO2) and applied coconut oil alkaline emulsion pretreatment, a 54% energy saving. Even more the dehydration process decreased the microbial load in the fruit. A product with low number of microorganisms may be consumed by patients with low defenses as cereals, nutritional bars, salads, yogurts, etc. Finally, if all enterprises involved in this field take into account these findings and improve constantly their process they will stop emitting several kg of CO2 into the atmosphere. |
| Databáze: | OpenAIRE |
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