Physicochemical and Morphological Properties of European Cranberrybush Powder Manufactured by Freeze Drying
INTERNATIONAL JOURNAL OF FRUIT SCIENCE, vol.21, no.1, pp.1008-1017, 2021 (SCI-Expanded, Scopus)
- Publication Type: Article / Article
- Volume: 21 Issue: 1
- Publication Date: 2021
- Doi Number: 10.1080/15538362.2021.1971141
- Journal Name: INTERNATIONAL JOURNAL OF FRUIT SCIENCE
- Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Academic Search Premier, Agricultural & Environmental Science Database, BIOSIS, CAB Abstracts, Environment Index, Food Science & Technology Abstracts, Geobase, Veterinary Science Database
- Page Numbers: pp.1008-1017
- Keywords: Modeling, microstructure, powder size, Viburnum opulus L, MALTODEXTRIN ADDITION, AIR, KINETICS, VACUUM, COLOR
- Bursa Uludag University Affiliated: Yes
Abstract
This study investigated the rehydration, water activity, pH, Brix, color, bulk density, tapped density, flowability, cohesiveness, wettability, solubility values, and microstructures of freeze-dried European cranberrybush powders. Additionally, experimental freeze-drying data were coupled to nine thin-layer models, and the logarithmic model was chosen to estimate the moisture ratio of European cranberrybush. The pH and Brix values were measured between 3.0-3.2 and 40.33-52.00 for different powder sizes, respectively. A significant difference was observed for the water activity values of different powders that were classified into different powder sizes (P < .05). Moreover, it was identified that all powders exhibited "low" cohesiveness and "fair" flowability. However, the results showed that the highest bulk density (0.440 g/ml), tapped density (0.563 g/ml), wettability (4386 s) and solubility (264 s) were obtained in the samples with a ">500 mu m" powder size. According to the all scanning electron microscopy images, skeletal-like structures formed on the surfaces.