Freeze Drying of Food Products : Fundamentals, Processes and Applications.

Format:

Book

Author/Creator:

Waghmare, Roji Balaji.

Contributor:

Kumar, Manoj.

Panesar, P. S. (Parmjit Singh)

Language:

English

Subjects (All):

Freeze-drying.

Food industry and trade.

Physical Description:

1 online resource (307 pages)

Edition:

1st ed.

Place of Publication:

Newark : John Wiley & Sons, Incorporated, 2024.

Summary:

This comprehensive volume explores the principles, processes, and applications of freeze-drying in the food industry. Edited by experts Roji Balaji Waghmare, Manoj Kumar, and Parmjit Singh Panesar, it covers the foundational aspects of freeze-drying technology, including the stages of freezing, primary drying, and secondary drying. The book delves into mathematical modeling and practical approaches for optimizing freeze-drying processes. It examines the impact on various food categories such as fruits, vegetables, meat, seafood, dairy products, and probiotics. The text highlights the advantages and limitations of freeze-drying, its effect on nutritional stability, and emerging methodologies like microwave-assisted and infrared freeze-drying. Aimed at food engineering professionals and researchers, it serves as a valuable resource for understanding the technical and commercial aspects of this preservation method. Generated by AI.

Contents:

Cover

Title Page

Copyright Page

Contents

List of Contributors

Preface

Acknowledgments

Chapter 1 Freeze-Drying: Basic Principles and Processes

1.1 Introduction

1.2 Principle of FD Process

1.2.1 Freezing of Raw Material

1.2.2 Primary Drying - Sublimation

1.2.3 Second Drying - Desorption

1.3 Basic Components of a Typical Freeze-Dryer System

1.4 Types of FD Processes

1.4.1 Vacuum FD

1.4.2 Atmospheric FD

1.4.3 Spray FD

1.5 Characterization of FD Samples

1.5.1 Color

1.5.2 Moisture

1.5.3 Scanning Electron Microscopy

1.5.4 Thermal Analysis

1.5.5 Rehydration Characteristics

1.6 Applications of FD in Food Processing

1.6.1 Fresh Produce

1.6.2 Animal Products

1.6.3 Dairy Products

1.6.4 Miscellaneous Applications

1.7 Advantages of FD

1.8 Limitations of FD

1.9 Commercial Status

1.9.1 Technological Applications in Food

1.10 Conclusion and Future Perspectives

References

Chapter 2 Mathematical Modeling of Freeze-Drying Process

2.1 Introduction

2.2 Principle of Freeze-Dryer

2.2.1 Vacuum Freeze-Drying

2.2.2 Atmospheric Freeze-Drying

2.2.3 Water Vapor Transfer in Freeze-Dryer

2.3 Mathematical Model for Freezing

2.3.1 Thermal Balance during Freezing

2.3.2 Examples of Simulation Results

2.4 Mathematical Expression of the Progress of Freeze-Drying

2.4.1 Primary Drying

2.4.2 Secondary Drying

2.4.3 Practical Approach for Modeling of Freeze-Drying

2.5 One-Dimensional Model (Rp-Kv Model)

2.6 Three-Dimensional Model (Kcc Model)

2.6.1 Case Classification of Freeze-Drying under Radiative Heat

2.6.2 Radiative Heat to Product

2.6.3 Radiative Heat to Tray

2.6.4 Conductive Heat Transfer in the Frozen and Dried Layers

2.6.5 Three-Dimensional Model (Kcc Model) - Water Vapor Transfer.

2.6.6 Parameter Estimation by Ice Sublimation Test

2.6.7 Estimation of Essential Surface Area

2.6.8 Simulation Result Example

2.7 Conclusion

Chapter 3 Freeze Drying of Fruits and Vegetables

3.1 Introduction

3.2 Physical Characteristics of Freeze-Dried Fruits and Vegetables

3.2.1 Color

3.2.2 Shrinkage

3.2.3 Rehydration Capacity

3.2.4 Microstructure

3.3 Biochemical Characteristics of Freeze-dried Fruits and Vegetables

3.3.1 Antioxidant Activity

3.3.2 Polyphenols

3.3.3 Ascorbic Acid

3.4 Freeze Drying for Encapsulation

3.5 Applications of Freeze-dried Fruits and Vegetables

3.6 Advantages and Disadvantages of Freeze Drying

3.7 Conclusion

Chapter 4 Freeze-Drying of Meat and Seafood Products

4.1 Introduction

4.2 Principles of Freeze-Drying Technology

4.3 Effect of Freeze-Drying on the Sensory Attributes of Meat and Seafood Products

4.3.1 The Challenge of Imitating Fresh Meat

4.3.2 The High Opportunities of Freeze-Drying in Seafood

4.4 Stability of Freeze-Dried Meat and Seafood Products

4.4.1 Advantages and Disadvantages in the Preservation of Meat by Freeze-Drying

4.4.2 Suitability of Freeze-Drying to Stabilize Seafood Products

4.5 Conclusions

Chapter 5 Freeze-Drying of Dairy Products

5.1 Introduction

5.2 Application of Freeze-Drying in Different Dairy Products/Ingredients

5.2.1 Milk

5.2.2 Cheese

5.2.3 Yogurt

5.3 Application of Freeze-Drying of Other Dairy Products

5.3.1 Lactic Acid and Other Cultures

5.3.2 Application of Freeze-Drying on Colostrum

5.3.3 Application of Freeze-Drying on Lactoferrin

5.4 Spray Freeze-Drying

5.4.1 Parameter of Spray Freeze-Drying

5.5 Advanced Freeze-Drying Methods

5.5.1 Infrared Freeze-Drying

5.5.2 High-Pressure Freeze-Drying.

5.5.3 Microwave Freeze-Drying (MWFD)

5.6 Conclusion

Chapter 6 Freeze-Drying of Probiotics for the Incorporation in Functional Foods: Drying Process, Viability, and Powder Properties

6.1 Introduction

6.2 Functional Foods

6.3 Cultivation and FD of Probiotics

6.4 Protection of Probiotics During FD

6.5 Stability and Viability Assessment After FD

6.5.1 Factors Affecting Survival and Stability

6.5.2 Protective Agents to Improve Viability

6.6 Properties of Freeze-Dried Probiotic Powders

6.6.1 Comparison of Spray-Dried and Freeze-Dried Probiotic Powders

6.7 Rehydration of Freeze-Dried Probiotics

6.8 Conclusion and Future Trends

Chapter 7 Freeze-Drying Effect on Nutrients and Their Stability

7.1 Introduction

7.1.1 Food Quality Changes During Drying of Food

7.1.2 Freezing Process

7.1.3 Combined Application of Different Freeze-Drying Methods

7.2 Vitamin

7.3 Minerals

7.3.1 Microminerals

7.3.2 Macro-minerals

7.4 Bioactive Compounds

7.4.1 Antioxidant Activity

7.4.2 Anthocyanin

7.4.3 Carotenoids

7.5 Future Perspective

7.6 Conclusion

Chapter 8 Packaging of Freeze-Dried Products

8.1 Introduction

8.2 History of Freeze-Dried Foods

8.3 Industrial Process of Freeze Drying

8.3.1 Pre-Treatment Methods of Various Foods Before Freeze-Drying

8.4 Need for Good Packaging for Freeze-Dried Food Products

8.4.1 Microbial Quality

8.4.2 Chemical Quality

8.4.3 Nutritional Quality

8.4.4 Influence of Storage Quality

8.5 Selection of Packaging Material

8.5.1 Water Vapor Transmission Rate (WVTR)

8.5.2 Gas Transmission Rate

8.5.3 Tensile Strength and Elongation

8.5.4 Tear Strength

8.5.5 Heat Seal Strength

8.5.6 Performance Properties

8.6 Types of Packaging for Freeze-Dried Foods.

8.6.1 Modified Atmosphere Packaging (MAP)

8.6.2 Flexible Packaging

8.6.3 Shrink Film

8.6.4 Cardboard Packaging

8.6.5 Wax-Coated Cardboard

8.6.6 Edible Films

8.6.7 Cans and Glass Jars

8.7 Quality Consideration During Packaging

8.8 Case Studies of the Packaging of Freeze-Dried Food Products

8.8.1 Packaging of Strawberries

8.8.2 Packaging of Sour Cherries

8.9 Market Scenario

8.9.1 Asia-Pacific

8.9.2 European Market

8.9.3 Freeze-Dried Food Market: Recent Developments

8.10 Sustainability Aspects

8.11 Safety Aspects of Freeze-Dried Product Packaging

8.12 Principal Instrumental Techniques Employed for Packaging Controls

8.12.1 Spectrophotometry

8.12.2 Thermal Analysis Techniques

8.12.3 Gas Transmission Analysis

8.13 Conclusion and Future Scope

Chapter 9 Advances in Freeze Drying to Improve Efficiency and Maintain Quality of Dehydrated Fruit and Vegetable Products

9.1 Introduction

9.2 Challenges in Freeze Drying

9.2.1 Enhancement of Drying Kinetics

9.2.2 Energy Intensity Reduction

9.2.3 Scale-Up and Technical Transfer

9.3 Novel Freeze Drying Systems

9.3.1 Infrared-Assisted Freeze Drying

9.3.2 Microwave-Assisted Freeze Drying

9.3.3 Ultrasound-Assisted Freeze Drying

9.4 Conclusion and Future Prospects

Chapter 10 Commercial Applications of Freeze Drying in Food Processing

10.1 Introduction

10.2 Commercial Applications of Freeze-Dried Products

10.2.1 Food Industry

10.2.2 Dairy Industry

10.2.3 Other Industry

10.3 Cost Analysis of Freeze-Dried Food Products

10.4 Industries Freeze-Drying Operation

10.4.1 Pretreatments

10.4.2 Freezing

10.4.3 Primary Drying

10.4.4 Secondary Drying

10.4.5 Factors Affecting the Quality and Uniformity of Freeze-Dried Products

10.5 Industrial Freeze-Drying Device.

10.5.1 Air Blast Freezer

10.5.2 Fluidized Bed Freezers

10.5.3 Contact Freezer

10.5.4 Immersion Freezer

10.5.5 Plate Freezer

10.5.6 Cryogenic Freezers

10.6 Future Prospects

10.7 Conclusions

Index

EULA.

Notes:

Description based on publisher supplied metadata and other sources.

Part of the metadata in this record was created by AI, based on the text of the resource.

ISBN:

1-119-98207-3

1-119-98209-X

OCLC:

1416747187