Journal of thermal analysis

, Volume 47, Issue 5, pp 1451–1461

Structural collapse of plant materials during freeze-drying

  • V. T. Karathanos
  • S. A. Anglea
  • M. Karel
Article

DOI: 10.1007/BF01992839

Cite this article as:
Karathanos, V.T., Anglea, S.A. & Karel, M. Journal of Thermal Analysis (1996) 47: 1451. doi:10.1007/BF01992839

Abstract

Structural collapse of plant materials, which affects quality of foods, was studied. Fresh and osmotically dehydrated plant materials were freeze-dried at several chamber pressures, to achieve initial sample temperatures that were below (−55‡C), near (−45‡C), or above (−28‡C) their glass transition temperature (Tg=−45‡C). Freeze-drying at −55‡C resulted in products retaining their original volume. When the initial sample temperature was increased aboveTg, the resulting freeze-dried samples collapsed. When the initial sample temperature was increased above the temperature of ice melting (Tm), the samples collapsed further.

Keywords

apple celery glass transition plasticize potato 

Copyright information

© Akadémiai Kiadó 1996

Authors and Affiliations

  • V. T. Karathanos
    • 1
  • S. A. Anglea
    • 1
  • M. Karel
    • 1
  1. 1.Cooc College, Food Science DepartmentRutgers UniversityNew BrunswickUSA
  2. 2.Dept. of Food Science and TechnologyAgricultural University of AthensAthensGreece
  3. 3.Campbell Soup CompanyCamden

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