Evaluation of the stability of the storage of selected fruit and vegetables freeze-dried powder based on the characteristics of the sorption properties

Millena Ruszkowska*    https://orcid.org/0000-0002-4488-1087     Paulina Kropisz         Zuzanna Wiśniewska         

* Corresponding author

1

Gdynia Maritime University, Morska 81-87, 81-225 Gdynia, Poland, Faculty of Entrepreneurship and Quality Science, e-mail: m.ruszkowska@wpit.am.gdynia.pl

Abstract: 

A BET equation was used to mathematically interpret the course of water vapor sorption isotherms. Sorption isotherms of tested samples of lyophilisates in powder were characterized The aim of the study was the analysis of the storage stability of selected freeze-dried vegetables and fruit powders based on the characteristics of sorption properties. Analysis of the evaluation of sorption properties was done with static-desiccation method and determining the sorption isotherms in a wide range of environmental water activity aw = 0.07–0.93. by a sigmoidal shape typical of porous surfaces, on which multilayer adsorption leading to capillary condensation occurs. On the basis of the conducted tests, it was found that the product IV – lyophilisate of blueberry was characterized by a higher storage stability.

Słowa kluczowe: 
fruit and vegetables freeze-dried powders, sorption isotherm, BET, storage stability
Issue: 
Pages: 
55
63
Accepted: 
17.10.2018
Published: 
30.03.2019
Download full text in pdf: 

This article is an open access article distributed under a Creative Commoms Attribution (CCBY 4.0) licence

References: 

Andrade, R.D.P., Lemus, R.M., Pérez, C.C., 2011, Models of sorption isotherms for food: Used and Limitations, Vitae, Revista de la Facultad de Química Farmacéutica, vol. 18, no. 3, pp. 325–334.

Arslan N., Togrul H., 2005, Modeling of water sorption isotherms of macaroni stored in chamber under controlled humidity and thermodynamic approach, Journal of Food Engineering, vol. 69, pp. 133–145.

Ciurzyńska, A., Lenart, A., 2009, The influence of temperature on rehydration and sorption properties of freeze-dried strawberries, Croat. J. Food Sci. Technol., vol. 1, no. 1, pp. 15–23.

Kondratowicz, J., Burczyk, E., Janiak M., 2009, Liofilizacja jako sposób utrwalania żywności, Chłodnictwo, vol. 44, no. 1–2.

Krełowska-Kułas, M.,1993, Badanie jakości produktów spożywczych, PWE, Warszawa.

Mathlouthi, M., 2001, Water content, water activity, water structure and the stability of foodstuffs, Food Control, vol. 12, pp. 409–417.

Moraga, G., Martinez-Navarrete, N., Chiralt, A., 2004, Water sorption isotherms and glass transition in Strawberries: influence of pretreatment, Journal of Food Engineering, vol. 62, pp. 315–321.

Ocieczek, A., 2012, Właściwości hydratacyjne jako wyróżnik jakości użytkowej mąk pasażowych, Prace Naukowe Akademii Morskiej w Gdyni, Gdynia.

Ocieczek, A., Skotnicka, M., Baranowska, K., 2017, Sorptive Properties of Modified Maize Starch as Indicators of Their Quality, International Agrophysics, vol. 31, no. 3, pp. 383–392.

Ościk, J., 1983, Adsorpcja, PWN, Warszawa.

Paderewski, M., 1999, Procesy adsorpcyjne w inżynierii chemicznej, WNT, Warszawa.

Pałacha, Z., 2008, Aktywność wody ważny parametr trwałości żywności, Przemysł Spożywczy, no. 4, pp. 22–26.

Pałacha, Z., Malczewska, A., 2010, Izotermy adsorpcji i desorpcji wody wybranych przypraw, Postępy Techniki Przetwórstwa Spożywczego, no.1, pp. 12–18.

Sikorski, Z., 2007, Chemia żywności, WNT, Warszawa.

Millena Ruszkowska

Citation pattern: Ruszkowska M., Kropisz P., Wiśniewska Z., Evaluation of the stability of the storage of selected fruit and vegetables freeze-dried powder based on the characteristics of the sorption properties, Scientific Journal of Gdynia Maritime University, No. 109, pp. 55-63, 2019

BibTeX     EndNote