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United States Department of Agriculture

Agricultural Research Service

Research Project: NEW TECHNOLOGIES TO PROCESS VALUE-ADDED, HEALTHY FOODS FROM FRUITS AND VEGETABLES

Location: Healthy Processed Foods Research

Title: Combined infrared and freeze-drying.

Authors
item Atungulu, Griffiths -
item Pan, Zhongli

Submitted to: Book Chapter
Publication Type: Book / Chapter
Publication Acceptance Date: April 1, 2010
Publication Date: August 1, 2010
Citation: Atungulu G.G. and Pan Z. 2010. Combined infrared and freeze-drying. In: Infrared Heating for Food and Agricultural Processing. Editor Zhongli Pan and Griffiths G. Atungulu. Contemporary Food Engineering. Taylor & Francis Group Publishers. p. 117-140.

Technical Abstract: The drying of the combined infrared (IR) and freeze-drying of food materials has been shown to be very rapid compared to regular freeze drying (FD). The resulting tissue structure of products processed with sequential infrared and freeze drying (SIRFD) tends to have higher crispness than those processed with either the regular FD or sequential infrared and hot air drying (SHAFD) method. SIRFD also produces products with rehydration properties intermediate to those of freeze-dried and SHAFD. The production of some high quality and crisper dried products of lower rehydration ratio with significantly reduced drying time compared to regular freeze-drying makes the combined IR and freeze drying technology very attractive and may have widespread applications in food industry.

Last Modified: 7/24/2014