Microwave-assisted freeze drying of foamed fruit pulps

Beschreibung

Freeze drying of whole fruits takes a long time and results in sensorially unattractive quality. Instead, fruits were macerated to produce pulps. Fruit pulps were converted into foams stabilized by hydrocolloids (protein-polysaccharide) and drying process enhanced by microwave heating was applied. Both the foam structure as well the vacuum microwave drying process led to a tremendous acceleration of water removal due to faster heat and mass transfer. The stabilization of foamed pulp was preserved throughout the process so that a new product concept result from this research.

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Mine Ozcelik Kocak

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Fruit foam Microwave freeze drying Plant protein

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