Evaluation of Structural Shrinkage on Freeze-Dried Fruits by Image Analysis: Effect of Relative Humidity and Heat Treatment

Stability of many dehydrated systems is related to the formation of a glass during drying. Highly porous materials, such as those prepared by freeze-drying are susceptible to shrinkage post-drying when stored at not optimal conditions. The aim of this study was to evaluate the occurrence of structur...

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Autores principales: Agudelo-Laverde, L.M., Schebor, C., Buera, M.d.P.
Formato: INPR
Lenguaje:English
Materias:
Dehydrated fruits
Freeze-dried
Glass transition
Shrinkage
Acceso en línea:http://hdl.handle.net/20.500.12110/paper_19355130_v_n_p1_AgudeloLaverde
Aporte de:
Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) de Universidad de Buenos Aires
id todo:paper_19355130_v_n_p1_AgudeloLaverde
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spelling todo:paper_19355130_v_n_p1_AgudeloLaverde2023-10-03T16:36:35Z Evaluation of Structural Shrinkage on Freeze-Dried Fruits by Image Analysis: Effect of Relative Humidity and Heat Treatment Agudelo-Laverde, L.M. Schebor, C. Buera, M.d.P. Dehydrated fruits Freeze-dried Glass transition Shrinkage Stability of many dehydrated systems is related to the formation of a glass during drying. Highly porous materials, such as those prepared by freeze-drying are susceptible to shrinkage post-drying when stored at not optimal conditions. The aim of this study was to evaluate the occurrence of structural shrinkage on freeze-dried fruits through image analysis in relation to relative humidity (RH) and heat treatment. Freeze-dried fruits were humidified between 11 and 84 % RH at 25 °C for 14 days, and then stored at 45 °C. Sugar and water content, thermal transitions, and volume changes were determined. The shrinkage degree of fresh, lyophilized, humidified, and heat-treated samples was assessed by image analysis. The freeze-drying process did not produce important changes on fruits volume. At low RH values (11-22 % RH), the reduction of the cylinders volume was lower than 15 %. The maximum shrinkage values at each RH were attained in the initial period of humidification (first and second days), and then shrinkage rate decreased markedly, reaching a nearly constant value. The shrinkage degree increased with the increase in RH, reaching values up to 60 % volume reduction. During heat treatment, the volume reduction was less than 10 %. The shrinkage degree was limited by the structural characteristics of the fruits. The structural changes were strongly influenced by variables such as water content, glass transition temperatures, and storage time. In this work, the degree of shrinkage could be followed by image analysis and the use of a mechanical modeling software. © 2013 Springer Science+Business Media New York. Fil:Agudelo-Laverde, L.M. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. Fil:Schebor, C. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. Fil:Buera, M.d.P. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. INPR English info:eu-repo/semantics/openAccess http://creativecommons.org/licenses/by/2.5/ar http://hdl.handle.net/20.500.12110/paper_19355130_v_n_p1_AgudeloLaverde
institution Universidad de Buenos Aires
institution_str I-28
repository_str R-134
collection Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA)
language English
orig_language_str_mv English
topic Dehydrated fruits
Freeze-dried
Glass transition
Shrinkage
spellingShingle Dehydrated fruits
Freeze-dried
Glass transition
Shrinkage
Agudelo-Laverde, L.M.
Schebor, C.
Buera, M.d.P.
Evaluation of Structural Shrinkage on Freeze-Dried Fruits by Image Analysis: Effect of Relative Humidity and Heat Treatment
topic_facet Dehydrated fruits
Freeze-dried
Glass transition
Shrinkage
description Stability of many dehydrated systems is related to the formation of a glass during drying. Highly porous materials, such as those prepared by freeze-drying are susceptible to shrinkage post-drying when stored at not optimal conditions. The aim of this study was to evaluate the occurrence of structural shrinkage on freeze-dried fruits through image analysis in relation to relative humidity (RH) and heat treatment. Freeze-dried fruits were humidified between 11 and 84 % RH at 25 °C for 14 days, and then stored at 45 °C. Sugar and water content, thermal transitions, and volume changes were determined. The shrinkage degree of fresh, lyophilized, humidified, and heat-treated samples was assessed by image analysis. The freeze-drying process did not produce important changes on fruits volume. At low RH values (11-22 % RH), the reduction of the cylinders volume was lower than 15 %. The maximum shrinkage values at each RH were attained in the initial period of humidification (first and second days), and then shrinkage rate decreased markedly, reaching a nearly constant value. The shrinkage degree increased with the increase in RH, reaching values up to 60 % volume reduction. During heat treatment, the volume reduction was less than 10 %. The shrinkage degree was limited by the structural characteristics of the fruits. The structural changes were strongly influenced by variables such as water content, glass transition temperatures, and storage time. In this work, the degree of shrinkage could be followed by image analysis and the use of a mechanical modeling software. © 2013 Springer Science+Business Media New York.
format INPR
author Agudelo-Laverde, L.M.
Schebor, C.
Buera, M.d.P.
author_facet Agudelo-Laverde, L.M.
Schebor, C.
Buera, M.d.P.
author_sort Agudelo-Laverde, L.M.
title Evaluation of Structural Shrinkage on Freeze-Dried Fruits by Image Analysis: Effect of Relative Humidity and Heat Treatment
title_short Evaluation of Structural Shrinkage on Freeze-Dried Fruits by Image Analysis: Effect of Relative Humidity and Heat Treatment
title_full Evaluation of Structural Shrinkage on Freeze-Dried Fruits by Image Analysis: Effect of Relative Humidity and Heat Treatment
title_fullStr Evaluation of Structural Shrinkage on Freeze-Dried Fruits by Image Analysis: Effect of Relative Humidity and Heat Treatment
title_full_unstemmed Evaluation of Structural Shrinkage on Freeze-Dried Fruits by Image Analysis: Effect of Relative Humidity and Heat Treatment
title_sort evaluation of structural shrinkage on freeze-dried fruits by image analysis: effect of relative humidity and heat treatment
url http://hdl.handle.net/20.500.12110/paper_19355130_v_n_p1_AgudeloLaverde
work_keys_str_mv AT agudelolaverdelm evaluationofstructuralshrinkageonfreezedriedfruitsbyimageanalysiseffectofrelativehumidityandheattreatment
AT scheborc evaluationofstructuralshrinkageonfreezedriedfruitsbyimageanalysiseffectofrelativehumidityandheattreatment
AT bueramdp evaluationofstructuralshrinkageonfreezedriedfruitsbyimageanalysiseffectofrelativehumidityandheattreatment
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