Effect of Freeze Drying and Hot Air Drying on Fruit Quality and Shelf Life

Kód výsledku v 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>

Výsledek na webu

<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

—

Jazyk výsledku

angličtina

Název v původním jazyce

Effect of Freeze Drying and Hot Air Drying on Fruit Quality and Shelf Life

Popis výsledku v původním jazyce

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.

Název v anglickém jazyce

Effect of Freeze Drying and Hot Air Drying on Fruit Quality and Shelf Life

Popis výsledku anglicky

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.

Druh

D - Stať ve sborníku

CEP obor

—

OECD FORD obor

21101 - Food and beverages

Projekt

—

Návaznosti

S - Specificky vyzkum na vysokych skolach<br>I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Rok uplatnění

2023

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Název statě ve sborníku

Studentská odborná konference Chemie je život 2023

ISBN

978-80-214-6204-5

ISSN

—

e-ISSN

—

Počet stran výsledku

2

Strana od-do

73-74

Název nakladatele

Vysoké učení technické v Brně, Fakulta chemická, Purkyňova 464/118, 612 00 Brno

Místo vydání

Brno

Místo konání akce

Brno

Datum konání akce

30. 11. 2023

Typ akce podle státní příslušnosti

CST - Celostátní akce

Kód UT WoS článku

—