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Evaluation of infrared assisted freeze drying for strawberry snacks: drying kinetics, energy efficiency and quality attributes

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Abstract

Feasibility of infrared assisted freeze drying (IRAFD) was evaluated for production of the strawberry snacks. Infrared (IR) radiation provided the driving force of ice sublimation during freeze drying (FD). Different IRAFD conditions were tested, including the continuous IRAFD-1.6 kW/m2 and IRAFD-1.6 kW/m2 at different weight reductions (20%, 40%, and 60%). Conventional FD had a total drying time of 691 ± 19 min, whereas continuous IRAFD significantly reduced the drying time to 309 ± 32 min. Continuous IRAFD also reduced the amount of consumed electrical energy by 42% compared to that of FD. A long duration of IR radiation produced a soft texture in the snacks. Drying kinetics were analyzed using various models, including the Page model, exponential model, and Henderson and Pabis model. The Page model provided the best fit to the experimental drying curve. This study showed the potential of IRAFD in producing value-added fruit snacks with good textural quality and efficient use of energy.

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Abbreviations

a, k :

Drying constant of model

D eff :

Diffusion coefficient (m2/min)

E :

Energy (kJ/m2)

I :

Current (A)

L :

Thickness of sample (mm)

M :

Dry basis moisture content at arbitrary time

M 0 :

Initial moisture content

MR :

Moisture ratio (dimensionless)

N :

Shape factor for page model

t :

Time (min, s)

V :

Voltage (V)

W :

Weight (kg)

f :

Final

FD :

Freeze drying

i :

Initial

IRAFD :

Infrared assisted freeze drying

ris :

Radiant energy

t :

Time

tis :

Total energy

vis :

Vacuum energy

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Acknowledgements

This study was supported by the Research Program funded by the SeoulTech(Seoul National University of Science and Technology).

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Authors and Affiliations

  1. Department of Food Science and Technology, Seoul National University of Science and Technology, Seoul, 01811, Republic of Korea

    Su Wang Kang, Jeong Hyeon Hwang, Kang Hyun Chung & Sung Hee Park

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  1. Su Wang Kang
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Kang, S.W., Hwang, J.H., Chung, K.H. et al. Evaluation of infrared assisted freeze drying for strawberry snacks: drying kinetics, energy efficiency and quality attributes. Food Sci Biotechnol 30, 1087–1096 (2021). https://doi.org/10.1007/s10068-021-00949-1

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