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Structural collapse of plant materials during freeze-drying

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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 (T g=−45‡C). Freeze-drying at −55‡C resulted in products retaining their original volume. When the initial sample temperature was increased aboveT g, the resulting freeze-dried samples collapsed. When the initial sample temperature was increased above the temperature of ice melting (T′m), the samples collapsed further.

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Author notes

  1. V. T. Karathanos

    Present address: Dept. of Food Science and Technology, Agricultural University of Athens, Iera Odos 75, 11855, Athens, Greece

  2. S. A. Anglea

    Present address: Campbell Soup Company, Campbell Place, 08103, Camden, NJ

Authors and Affiliations

  1. Cooc College, Food Science Department, Rutgers University, P.O. Box 231, 08903, New Brunswick, NJ, USA

    V. T. Karathanos, S. A. Anglea & M. Karel

Authors
  1. V. T. Karathanos
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  2. S. A. Anglea
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  3. M. Karel
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Additional information

This is publication No. D-10565-3-92 of the New Jersey Agricultural Experiment Station. The authors are thankful to CPC International for their financial support. The assistance of Dr. Y. H. Roos is gratefully acknowledged.

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Karathanos, V.T., Anglea, S.A. & Karel, M. Structural collapse of plant materials during freeze-drying. Journal of Thermal Analysis 47, 1451–1461 (1996). https://doi.org/10.1007/BF01992839

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