Detail publikace

Effect of Freeze Drying and Hot Air Drying on Fruit Quality and Shelf Life

TRENZOVÁ K., MALÍŠEK J., PRYSTUPA A., VYKYDALOVÁ M., DIVIŠ P., VÍTOVÁ E.

Originální název

Effect of Freeze Drying and Hot Air Drying on Fruit Quality and Shelf Life

Typ

abstrakt

Jazyk

angličtina

Originální abstrakt

The experiment aimed to observe the impact of various drying methods on aromatic compounds in samples of selected exotic fruits (kiwi, pineapple, pitahaya, mango, and banana). Additionally, the experiment was extended by color measurement and water activity assessment after long-term storage (4 months) at 5 °C, 25 °C, and 40 °C. Aromatic substances were determined by utilized gas chromatography with solid-phase microextraction and mass spectrometry. Color was measured using the ColorFlex EZ device with the EasyMatch QC software, while water activity was determined by the WaterLab device, following ISO standard 21807. Sensory analysis was compiled according to the STANAG 2937 document. Lyophilization emerged as a more suitable drying method for fruit samples, considering aromatic profile, sensory evaluation, and color change, with air-dried samples exhibiting larger deviations. While freeze-drying minimizes temperature-induced changes in fruits, some alterations in packaged fruit can still occur. It cannot be conclusively stated that freeze-drying is universally gentler for every fruit type. In most samples, a more varied aromatic profile is created during drying, with a more pronounced preservation of characteristic substances compared to air drying. All dried samples, based on measured water activity, were deemed suitable for long-term storage. However, freeze-dried samples stored at 40 °C were the least sensorially acceptable and did not meet the organoleptic requirements of STANAG 2937. Dragon fruit and kiwi samples were not recommended for further research based on sensory evaluation and gas chromatography measurement of volatile substances.

Klíčová slova

lyophylization, storage, food, GC-MS

Autoři

TRENZOVÁ K., MALÍŠEK J., PRYSTUPA A., VYKYDALOVÁ M., DIVIŠ P., VÍTOVÁ E.

Vydáno

30. 11. 2023

ISBN

978-80-214-6204-5

Kniha

Studentská odborná konference Chemie je život 2023

Strany od

73

Strany do

73

Strany počet

1

URL

https://www.fch.vut.cz/vav/konference/sok/vystupy/sbornik-abstraktu-2023-na-web-pdf-p251584

BibTex

@misc{BUT187307,
  author="Pavel {Diviš} and Kristina {Trenzová}",
  title="Effect of Freeze Drying and Hot Air Drying on Fruit Quality and Shelf Life",
  booktitle="Studentská odborná konference Chemie je život 2023",
  year="2023",
  pages="1",
  isbn="978-80-214-6204-5",
  url="https://www.fch.vut.cz/vav/konference/sok/vystupy/sbornik-abstraktu-2023-na-web-pdf-p251584",
  note="abstract"
}