Time and energy reduction on grape dehydration by applying dipping solution on freeze drying process
Título del documento: Time and energy reduction on grape dehydration by applying dipping solution on freeze drying process
Revista: Anais da Academia Brasileira de Ciencias
Base de datos: PERIÓDICA
Número de sistema: 000436053
ISSN: 0001-3765
Autores: 1
1
1
1
Instituciones: 1Universidad Autónoma de Baja California, Facultad de Ingeniería, Mexicali, Baja California. México
Año:
Volumen: 92
Número: 2
País: Brasil
Idioma: Inglés
Tipo de documento: Artículo
Enfoque: Aplicado, descriptivo
Resumen en inglés To preserve freshness and nutritional quality of fruits and vegetables is required large energy expenditure due to most storage techniques require low temperatures, making the product difficult to transport and store. Purpose: To reduce energy expenditure, dehydration processes are being improving by pretreatments and changing frozen stage. Method: Alkaline emulsion pretreatment was introduced to freeze-drying method to reduce the drying time of grapes and obtain significant energy savings. Results: Dehydration process for untreated fresh grape samples was 22 hours, using industrial freeze-drying equipment. It was obtained a high quality product with range 3 % to 7% of final humidity, without losing natural characteristics and organoleptic properties of the grapes. Conclusions: it was found by modifying standard equipment frozen method, using dry ice (CO2) and applied coconut oil alkaline emulsion pretreatment, a 54% energy saving. Even more the dehydration process decreased the microbial load in the fruit. A product with low number of microorganisms may be consumed by patients with low defenses as cereals, nutritional bars, salads, yogurts, etc. Finally, if all enterprises involved in this field take into account these findings and improve constantly their process they will stop emitting several kg of CO2 into the atmosphere
Disciplinas: Agrociencias
Palabras clave: Frutales,
Tecnología de alimentos,
Uva,
Secado de frutos,
Liofilización,
Deshidratación,
Ahorro de energía
Keyword: Fruit trees,
Food technology,
Grape,
Fruit drying,
Freeze-drying,
Dehydration,
Energy saving
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