Freeze Drying of Food Products

Name: Freeze Drying of Food Products | Fundamentals, Processes and Applications
Brand: Polity Press
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Fundamentals, Processes and Applications

Roji Balaji Waghmare Manoj Kumar Parmjit Singh Panesar(Herausgeber*in)

Polity Press

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Erschienen am 3. Januar 2024

304 Seiten

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Inhalt

Cover
Title Page
Copyright Page
Contents
List of Contributors
Preface
Acknowledgments
Chapter 1 Freeze-Drying: Basic Principles and Processes
1.1 Introduction
1.2 Principle of FD Process
1.2.1 Freezing of Raw Material
1.2.2 Primary Drying - Sublimation
1.2.3 Second Drying - Desorption
1.3 Basic Components of a Typical Freeze-Dryer System
1.4 Types of FD Processes
1.4.1 Vacuum FD
1.4.2 Atmospheric FD
1.4.3 Spray FD
1.5 Characterization of FD Samples
1.5.1 Color
1.5.2 Moisture
1.5.3 Scanning Electron Microscopy
1.5.4 Thermal Analysis
1.5.5 Rehydration Characteristics
1.6 Applications of FD in Food Processing
1.6.1 Fresh Produce
1.6.2 Animal Products
1.6.3 Dairy Products
1.6.4 Miscellaneous Applications
1.7 Advantages of FD
1.8 Limitations of FD
1.9 Commercial Status
1.9.1 Technological Applications in Food
1.10 Conclusion and Future Perspectives
References
Chapter 2 Mathematical Modeling of Freeze-Drying Process
2.1 Introduction
2.2 Principle of Freeze-Dryer
2.2.1 Vacuum Freeze-Drying
2.2.2 Atmospheric Freeze-Drying
2.2.3 Water Vapor Transfer in Freeze-Dryer
2.3 Mathematical Model for Freezing
2.3.1 Thermal Balance during Freezing
2.3.2 Examples of Simulation Results
2.4 Mathematical Expression of the Progress of Freeze-Drying
2.4.1 Primary Drying
2.4.2 Secondary Drying
2.4.3 Practical Approach for Modeling of Freeze-Drying
2.5 One-Dimensional Model (Rp-Kv Model)
2.6 Three-Dimensional Model (Kcc Model)
2.6.1 Case Classification of Freeze-Drying under Radiative Heat
2.6.2 Radiative Heat to Product
2.6.3 Radiative Heat to Tray
2.6.4 Conductive Heat Transfer in the Frozen and Dried Layers
2.6.5 Three-Dimensional Model (Kcc Model) - Water Vapor Transfer
2.6.6 Parameter Estimation by Ice Sublimation Test
2.6.7 Estimation of Essential Surface Area
2.6.8 Simulation Result Example
2.7 Conclusion
References
Chapter 3 Freeze Drying of Fruits and Vegetables
3.1 Introduction
3.2 Physical Characteristics of Freeze-Dried Fruits and Vegetables
3.2.1 Color
3.2.2 Shrinkage
3.2.3 Rehydration Capacity
3.2.4 Microstructure
3.3 Biochemical Characteristics of Freeze-dried Fruits and Vegetables
3.3.1 Antioxidant Activity
3.3.2 Polyphenols
3.3.3 Ascorbic Acid
3.4 Freeze Drying for Encapsulation
3.5 Applications of Freeze-dried Fruits and Vegetables
3.6 Advantages and Disadvantages of Freeze Drying
3.7 Conclusion
References
Chapter 4 Freeze-Drying of Meat and Seafood Products
4.1 Introduction
4.2 Principles of Freeze-Drying Technology
4.3 Effect of Freeze-Drying on the Sensory Attributes of Meat and Seafood Products
4.3.1 The Challenge of Imitating Fresh Meat
4.3.2 The High Opportunities of Freeze-Drying in Seafood
4.4 Stability of Freeze-Dried Meat and Seafood Products
4.4.1 Advantages and Disadvantages in the Preservation of Meat by Freeze-Drying
4.4.2 Suitability of Freeze-Drying to Stabilize Seafood Products
4.5 Conclusions
Acknowledgments
References
Chapter 5 Freeze-Drying of Dairy Products
5.1 Introduction
5.2 Application of Freeze-Drying in Different Dairy Products/Ingredients
5.2.1 Milk
5.2.2 Cheese
5.2.3 Yogurt
5.3 Application of Freeze-Drying of Other Dairy Products
5.3.1 Lactic Acid and Other Cultures
5.3.2 Application of Freeze-Drying on Colostrum
5.3.3 Application of Freeze-Drying on Lactoferrin
5.4 Spray Freeze-Drying
5.4.1 Parameter of Spray Freeze-Drying
5.5 Advanced Freeze-Drying Methods
5.5.1 Infrared Freeze-Drying
5.5.2 High-Pressure Freeze-Drying
5.5.3 Microwave Freeze-Drying (MWFD)
5.6 Conclusion
References
Chapter 6 Freeze-Drying of Probiotics for the Incorporation in Functional Foods: Drying Process, Viability, and Powder Properties
6.1 Introduction
6.2 Functional Foods
6.3 Cultivation and FD of Probiotics
6.4 Protection of Probiotics During FD
6.5 Stability and Viability Assessment After FD
6.5.1 Factors Affecting Survival and Stability
6.5.2 Protective Agents to Improve Viability
6.6 Properties of Freeze-Dried Probiotic Powders
6.6.1 Comparison of Spray-Dried and Freeze-Dried Probiotic Powders
6.7 Rehydration of Freeze-Dried Probiotics
6.8 Conclusion and Future Trends
References
Chapter 7 Freeze-Drying Effect on Nutrients and Their Stability
7.1 Introduction
7.1.1 Food Quality Changes During Drying of Food
7.1.2 Freezing Process
7.1.3 Combined Application of Different Freeze-Drying Methods
7.2 Vitamin
7.3 Minerals
7.3.1 Microminerals
7.3.2 Macro-minerals
7.4 Bioactive Compounds
7.4.1 Antioxidant Activity
7.4.2 Anthocyanin
7.4.3 Carotenoids
7.5 Future Perspective
7.6 Conclusion
References
Chapter 8 Packaging of Freeze-Dried Products
8.1 Introduction
8.2 History of Freeze-Dried Foods
8.3 Industrial Process of Freeze Drying
8.3.1 Pre-Treatment Methods of Various Foods Before Freeze-Drying
8.4 Need for Good Packaging for Freeze-Dried Food Products
8.4.1 Microbial Quality
8.4.2 Chemical Quality
8.4.3 Nutritional Quality
8.4.4 Influence of Storage Quality
8.5 Selection of Packaging Material
8.5.1 Water Vapor Transmission Rate (WVTR)
8.5.2 Gas Transmission Rate
8.5.3 Tensile Strength and Elongation
8.5.4 Tear Strength
8.5.5 Heat Seal Strength
8.5.6 Performance Properties
8.6 Types of Packaging for Freeze-Dried Foods
8.6.1 Modified Atmosphere Packaging (MAP)
8.6.2 Flexible Packaging
8.6.3 Shrink Film
8.6.4 Cardboard Packaging
8.6.5 Wax-Coated Cardboard
8.6.6 Edible Films
8.6.7 Cans and Glass Jars
8.7 Quality Consideration During Packaging
8.8 Case Studies of the Packaging of Freeze-Dried Food Products
8.8.1 Packaging of Strawberries
8.8.2 Packaging of Sour Cherries
8.9 Market Scenario
8.9.1 Asia-Pacific
8.9.2 European Market
8.9.3 Freeze-Dried Food Market: Recent Developments
8.10 Sustainability Aspects
8.11 Safety Aspects of Freeze-Dried Product Packaging
8.12 Principal Instrumental Techniques Employed for Packaging Controls
8.12.1 Spectrophotometry
8.12.2 Thermal Analysis Techniques
8.12.3 Gas Transmission Analysis
8.13 Conclusion and Future Scope
References
Chapter 9 Advances in Freeze Drying to Improve Efficiency and Maintain Quality of Dehydrated Fruit and Vegetable Products
9.1 Introduction
9.2 Challenges in Freeze Drying
9.2.1 Enhancement of Drying Kinetics
9.2.2 Energy Intensity Reduction
9.2.3 Scale-Up and Technical Transfer
9.3 Novel Freeze Drying Systems
9.3.1 Infrared-Assisted Freeze Drying
9.3.2 Microwave-Assisted Freeze Drying
9.3.3 Ultrasound-Assisted Freeze Drying
9.4 Conclusion and Future Prospects
References
Chapter 10 Commercial Applications of Freeze Drying in Food Processing
10.1 Introduction
10.2 Commercial Applications of Freeze-Dried Products
10.2.1 Food Industry
10.2.2 Dairy Industry
10.2.3 Other Industry
10.3 Cost Analysis of Freeze-Dried Food Products
10.4 Industries Freeze-Drying Operation
10.4.1 Pretreatments
10.4.2 Freezing
10.4.3 Primary Drying
10.4.4 Secondary Drying
10.4.5 Factors Affecting the Quality and Uniformity of Freeze-Dried Products
10.5 Industrial Freeze-Drying Device
10.5.1 Air Blast Freezer
10.5.2 Fluidized Bed Freezers
10.5.3 Contact Freezer
10.5.4 Immersion Freezer
10.5.5 Plate Freezer
10.5.6 Cryogenic Freezers
10.6 Future Prospects
10.7 Conclusions
References
Index
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