Impact of the Freeze-Drying Conditions Applied to Obtain an Orange Snack on Energy Consumption
[EN] Nowadays, the consumer is looking for healthier, more attractive, ready-to-eat, and safer foodstuffs than fresh products. Despite freeze drying being known for providing high added value products, it is a slow process which is conducted at low pressures, so, in terms of energy consumption, it t...
| Autores: | , , , |
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| Tipo de recurso: | artículo |
| Fecha de publicación: | 2021 |
| País: | España |
| Institución: | Universitat Politècnica de València (UPV) |
| Repositorio: | RiuNet. Repositorio Institucional de la Universitat Politécnica de Valéncia |
| Idioma: | inglés |
| OAI Identifier: | oai:riunet.upv.es:10251/183250 |
| Acceso en línea: | https://riunet.upv.es/handle/10251/183250 |
| Access Level: | acceso abierto |
| Palabra clave: | Orange puree snack Shelf temperature Chamber pressure Primary drying Secondary drying Energy consumption TECNOLOGIA DE ALIMENTOS 02.- Poner fin al hambre, conseguir la seguridad alimentaria y una mejor nutrición, y promover la agricultura sostenible |
| Sumario: | [EN] Nowadays, the consumer is looking for healthier, more attractive, ready-to-eat, and safer foodstuffs than fresh products. Despite freeze drying being known for providing high added value products, it is a slow process which is conducted at low pressures, so, in terms of energy consumption, it turns out to be quite costly for the food industry. With the purpose of obtaining a freeze-dried orange puree, previously formulated with gum Arabic and bamboo fiber, which can be offered to consumers as a snack at a low economic cost, the impact of the process conditions on energy consumption has been considered. The product temperature evolution and the energy consumption were registered during the drying of frozen samples at different combinations of chamber pressures (5 and 100 Pa) and shelf temperatures (30, 40 and 50 & DEG;C). In each case, the time processing was adapted in order to obtain a product with a water content under 5 g water/100 g product. In this study, the secondary drying stage was considered to start when the product reached the shelf temperature and both the pressure and the temperature affected the duration of primary and secondary drying stages. The results obtained led to the conclusion that the shorter duration of the process when working at 50 & DEG;C results in significant energy saving. Working at a lower pressure also contributes to a shortening of the drying time, thus reducing the energy consumption: the lower the temperature, the more marked the effect of the pressure. |
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