The Characterization of Foods Before and After Freeze-Drying
| Main Authors: | VALENTINA, VANNIA, Hsieh, Jung-Feng, Pratiwi, Alberta Rika |
|---|---|
| Format: | Proceeding PeerReviewed Book |
| Bahasa: | eng |
| Terbitan: |
, 2016
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| Subjects: | |
| Online Access: |
http://repository.unika.ac.id/28093/1/Daftar%20isi%20%2B%20artikel.pdf http://repository.unika.ac.id/28093/ |
Daftar Isi:
- Freeze drying is a relatively recent method of preserving food. Freeze-dried foods can be easily transported at normal temperatures, stored for a long period of time and consumed with a minimum of preparation. The aims of this research was to study the freeze-drying process, to study the sensory characteristic of the final freeze dried product, and to study the changes that occur during the freeze-drying process. The sample used were banana, apple, kiwi, baked sweet potato, tofu, pudding, plain yogurt drink and brown rice milk. Physico-chemical quality parameters such as color values, texture, shape and taste profiles also moisture content were determined for the fresh and freeze dried samples. The moisture content value decreased during freeze drying process whereas color brightness values increased, the original color and the shape of the sample were maintained, the texture became crisp, spongy, soft, easily to destroy and crumbly when exposed with tongue.