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Evaluation of Freeze Drying for Whole, Half Cut and Puree Black Chokeberry (Aronia melanocarpa L.)

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Abstract

Drying characteristics, color, pH, °Brix, energy, thermal image and micrograph parameters of the whole, half cut and puree black chokeberry samples were analyzed. Experiments were carried out with a freeze dryer at a temperature of −50 °C. The results indicated that drying time was being highest with whole samples, whereas the lowest with puree samples. According to the nine different thin-layer drying models, the Midilli et al. model was the best model to explain the thin-layer freeze drying of black chokeberry. The slope of the puree samples was found steeper in the drying rate. In terms of colorimetric parameters of chroma (C) and total color difference (∆E) has similarly affected by drying methods (P < 0.05). By comparison of pH values, no significant differences found between freeze dried samples (P < 0.05). However, the maximum change of the °Brix value was determined by puree dried samples. In addition, higher energy efficiency was calculated by puree drying. Although the micrographs of half cut and puree dried samples were not distinguishable, the temperature distribution of whole samples was more uniform. As a conclusion, alternative drying methods could be useful in commercial uses such as puree with many advantages.

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Abbreviations

db :

dry basis

MR :

moisture ratio

DR :

drying rate

M 0 :

initial moisture content

M t :

moisture content at a particular time

M e :

equilibrium moisture content

Mt + dt :

moisture content at t + dt

t :

time

L* :

darkness/lightness

a* :

greenness/redness

b* :

blueness/yellowness

C :

chroma

α :

hue angle

ΔE :

total color difference

Ec :

energy consumption

SMER :

specific moisture extraction rate

SEC :

specific energy consumption

ƞ en :

energy efficiency

mw :

mass of evaporated water

λ w :

latent heat of free water

λ wp :

latent heat of product

SEM :

scanning electron microscope

LSD :

least significant difference

χ 2 :

lowest reduced chi-squared

RMSE :

lowest root mean square error

R 2 :

highest coefficient of determination

MR exp, i :

experimental moisture ratio for test number i

MR pre, i :

predicted moisture ratio for test number i

N :

observation number

n :

number of constants in the drying model

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Acknowledgments

The author thanks the support of Bursa Uludag University and Atatürk Central Horticultural Research Institute.

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  1. Biosystems Engineering Department, Faculty of Agriculture, Bursa Uludag University, Gorukle Campus, 16059, Bursa, Turkey

    Onur Taskin

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Taskin, O. Evaluation of Freeze Drying for Whole, Half Cut and Puree Black Chokeberry (Aronia melanocarpa L.). Heat Mass Transfer 56, 2503–2513 (2020). https://doi.org/10.1007/s00231-020-02867-0

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