Please use this identifier to cite or link to this item: https://doi.org/10.1016/j.jfoodeng.2008.10.031
Title: Effect of coating on post-drying of freeze-dried strawberry pieces
Authors: Huang, L.-l.
Zhang, M.
Yan, W.-q.
Mujumdar, A.S. 
Sun, D.-f.
Keywords: Air-drying
Coating
Freeze-dried strawberry
Rehydration ratio
Spouted bed drying
Issue Date: May-2009
Citation: Huang, L.-l., Zhang, M., Yan, W.-q., Mujumdar, A.S., Sun, D.-f. (2009-05). Effect of coating on post-drying of freeze-dried strawberry pieces. Journal of Food Engineering 92 (1) : 107-111. ScholarBank@NUS Repository. https://doi.org/10.1016/j.jfoodeng.2008.10.031
Abstract: Although the color, flavor and taste of freeze-dried (FD) strawberries pieces are very good, texture collapse after rehydration limits the application of FD strawberry pieces in liquid carriers. In this work, the effects of coating the freeze-dried pieces and the drying method after coating are investigated. The best formula for the coating solution is found to be: whey protein 10%, glycerol 3%, lactose 10%. Color of strawberry pieces can be protected to some extent by adding Na+ and β-Cyclodextrin (β-CD) in the coating solution. The best proportions of Na+ and β-CD were 3 mg/ml and 0.5 mg/ml, respectively. Coated freeze-dried pieces of strawberry were dried in a spouted bed. The rehydration characteristics of the coated strawberry pieces were found to be influenced by the coating time as well as the drying conditions used. © 2008 Elsevier Ltd. All rights reserved.
Source Title: Journal of Food Engineering
URI: http://scholarbank.nus.edu.sg/handle/10635/85044
ISSN: 02608774
DOI: 10.1016/j.jfoodeng.2008.10.031
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