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Combined Drying Technologies for High-Quality Kiwifruit Powder Production

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Abstract

Freeze-drying is a dehydration technique which, from a sensory, nutritional and functional point of view, provides high-quality powder products. Nevertheless, both long processing times and high economic costs are required. In this study, pre-drying the samples using hot air or microwave has been considered in order to reduce the initial product’s water content thereby shortening the freeze-drying time so as to obtain high value products at a reduced cost. The effect of dehydration pre-treatments on the kinetics, antioxidant activity and solubility of freeze-dried kiwifruit products was evaluated. Nine different thin-layer semi-theoretical models were used to fit the drying data. According to the obtained results, the pre-treated samples exhibited higher drying rates than the fresh sample. In turn, the dehydration pre-treatments used did not affect the solubility or the antioxidant activity of the samples.

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Acknowledgments

The authors thank the Ministerio de Educación y Ciencia and the Generalitat Valenciana for the financial support given throughout the Projects AGL 2010-22176 and ACOMP/2012/161, respectively.

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Authors and Affiliations

  1. Food Investigation and Innovation Group, Food Technology Department, Universitat Politècnica de València, Camino de Vera s/n, 46022, Valencia, Spain

    María Benlloch-Tinoco, Gemma Moraga, María del Mar Camacho & Nuria Martínez-Navarrete

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  1. María Benlloch-Tinoco
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  2. Gemma Moraga
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  3. María del Mar Camacho
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  4. Nuria Martínez-Navarrete
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Correspondence to Nuria Martínez-Navarrete.

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Benlloch-Tinoco, M., Moraga, G., del Mar Camacho, M. et al. Combined Drying Technologies for High-Quality Kiwifruit Powder Production. Food Bioprocess Technol 6, 3544–3553 (2013). https://doi.org/10.1007/s11947-012-1030-3

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  • DOI: https://doi.org/10.1007/s11947-012-1030-3

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