Pore formation in selected foods as a function of shelf temperature during freeze drying

Shyam S. Sablani, M. Shafiur Rahman

Research output: Contribution to journalArticle

23 Citations (Scopus)

Abstract

Porosity and density of abalone, potato, apple, and two varieties of dates were investigated as a function of shelf temperature during freeze-drying. The pore formation in food materials showed two distinct trends when shelf temperatures were maintained at constant level between -45 to 15°C. The materials in a group I (i.e., abalone, potato, and brown date) showed a decreasing trend, whereas in the group II (i.e., apple and yellow date) showed an increasing trend in pore formation. The results found in this study could not be explained alone by the glass transition concept.

Original languageEnglish
Pages (from-to)1379-1391
Number of pages13
JournalDrying Technology
Volume20
Issue number7
DOIs
Publication statusPublished - Aug 2002

Fingerprint

freeze drying
shelves
food
potatoes
Drying
porosity
trends
Density (specific gravity)
Glass transition
Porosity
Temperature
temperature
glass

Keywords

  • Abalone
  • Apparent density
  • Apparent porosity
  • Apple
  • Dates
  • Glass-transition
  • Potato

ASJC Scopus subject areas

  • Chemical Engineering (miscellaneous)

Cite this

Pore formation in selected foods as a function of shelf temperature during freeze drying. / Sablani, Shyam S.; Rahman, M. Shafiur.

In: Drying Technology, Vol. 20, No. 7, 08.2002, p. 1379-1391.

Research output: Contribution to journalArticle

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