Effect of Freeze Drying and Hot Air Drying on Fruit Quality and Shelf Life
The result's identifiers
Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60162694%3AG42__%2F24%3A00560798" target="_blank" >RIV/60162694:G42__/24:00560798 - isvavai.cz</a>
Result on the web
<a href="https://www.fch.vut.cz/vav/konference/sok/vystupy" target="_blank" >https://www.fch.vut.cz/vav/konference/sok/vystupy</a>
DOI - Digital Object Identifier
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Alternative languages
Result language
angličtina
Original language name
Effect of Freeze Drying and Hot Air Drying on Fruit Quality and Shelf Life
Original language description
Drying methods in the food industry are employed to convert food into a storable commodity. Thanks to the development of scientific knowledge, there has been a transition from traditional hot air-drying methods to lyophilization, involving the sublimation of water directly from the food‘s solid state. These methods offer the advantage of preserving nutritional and organoleptic properties while creating a highly porous structure, ensuring rapid regeneration of food to its original state. As this technology has evolved, economic demands in the process have decreased, leading to its gradual adoption in ready meals and, increasingly, in food field rations for the armed forces. 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.
Czech name
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Czech description
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Classification
Type
D - Article in proceedings
CEP classification
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OECD FORD branch
21101 - Food and beverages
Result continuities
Project
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Continuities
S - Specificky vyzkum na vysokych skolach<br>I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace
Others
Publication year
2023
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů
Data specific for result type
Article name in the collection
Studentská odborná konference Chemie je život 2023
ISBN
978-80-214-6204-5
ISSN
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e-ISSN
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Number of pages
2
Pages from-to
73-74
Publisher name
Vysoké učení technické v Brně, Fakulta chemická, Purkyňova 464/118, 612 00 Brno
Place of publication
Brno
Event location
Brno
Event date
Nov 30, 2023
Type of event by nationality
CST - Celostátní akce
UT code for WoS article
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