Effects of sublimation temperature on cell microstructure of pear melon during vacuum freeze drying
<b>Objective:</b> This study aimed to obtain optimal sublimation temperature of pear melon cells. <b>Methods:</b> The pre-freezing cooling rate and vacuum pressure were selected by optimization method to be 25 ℃/min and 10 Pa, respectively, based on cryogenic microscope imagi...
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| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
The Editorial Office of Food and Machinery
2023-12-01
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| Series: | Shipin yu jixie |
| Subjects: | |
| Online Access: | http://www.ifoodmm.com/spyjxen/article/abstract/20231103 |
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| Summary: | <b>Objective:</b> This study aimed to obtain optimal sublimation temperature of pear melon cells. <b>Methods:</b> The pre-freezing cooling rate and vacuum pressure were selected by optimization method to be 25 ℃/min and 10 Pa, respectively, based on cryogenic microscope imaging and vacuum freeze-drying technology. Then, sublimation temperatures of 10, 5, 0, -4, -7 and -10 ℃ were used for experimental research. The morphological parameters (equivalent diameter, area, circumference, volume), internal pressure, and porosity of cells during the process of dehydration and drying were analyzed. <b>Results:</b> As the sublimation temperature rose, the morphological parameters of different dimensions of cells first decreased and subsequently increased. The change rates of equivalent diameter, cross-sectional area, and volume of cells were 5.05%, 9.60%, and 14.68% after drying at 0 ℃, which well preserved the original morphological structure of cells. At the same time, with the increase of dimension, the change amount at the same sublimation temperature also increases. <b>Conclusion:</b> Combined with the optimal pre-freezing rate and vacuum degree, the optimum temperature condition of pear melon drying sublimation is 0 ℃. |
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| ISSN: | 1003-5788 |