Rehydration kinetics of freeze-dried carrots

F.J. Vergeldt, G. van Dalen, A.J. Duijster, A. Voda, S. Khalloufi, L.J. van Vliet, H. van As, J.P.M. van Duynhoven, R.G.M. van der Sman

Research output: Contribution to journalArticleAcademicpeer-review

16 Citations (Scopus)

Abstract

Rehydration kinetics by two modes of imbibition is studied in pieces of freeze-dried winter carrot, after different thermal pre-treatments. Water ingress at room temperature is measured in real time by in situ MRI and NMR relaxometry. Blanched samples rehydrate substantially faster compared to non-blanched samples, independent of their porous microstructure. It is proposed that for non-blanched tissues immobilized sugars result in nearly complete swelling of the solid matrix, hindering the ingress of water through the porous network. Nonblanched carrot pieces frozen at-28 °C rehydrate faster compared to those frozen at-150 °C, due to blocking of smaller pores by swelling. In blanched tissues themobilization of sugars results in amore homogeneous Sugar distribution, leading to less swelling of the solid matrix and allowing fast ingress of water via capillary suction. Industrial relevance: The dried fruits and vegetables that are currently available on the market are a poor compromise between convenience (rehydration kinetics) and sensorial quality. This is a major bottleneck for consumers to “Make the Healthy Choice the Easy Choice” and this also negatively impacts market growth. Currently, rational optimization of drying processes is impeded by lack of insight which structural features determine rehydration kinetics (convenience) and texture (sensorial quality) upon rehydration. We therefore started a program to quantitatively assess and model microstructural features and rehydration behavior of freeze-dried carrots as a model system.
Original languageEnglish
Pages (from-to)40-47
JournalInnovative Food Science and Emerging Technologies
Volume24
DOIs
Publication statusPublished - 2014

Fingerprint

Daucus carota
Fluid Therapy
rehydration
Sugars
carrots
Swelling
kinetics
Kinetics
Water
Tissue
sugars
Vegetables
Fruits
Magnetic resonance imaging
dried vegetables
Drying
markets
Textures
dried fruit
Nuclear magnetic resonance

Keywords

  • fruits
  • foods
  • microstructure
  • vegetables
  • quality
  • impact
  • nmr

Cite this

Vergeldt, F.J. ; van Dalen, G. ; Duijster, A.J. ; Voda, A. ; Khalloufi, S. ; van Vliet, L.J. ; van As, H. ; van Duynhoven, J.P.M. ; van der Sman, R.G.M. / Rehydration kinetics of freeze-dried carrots. In: Innovative Food Science and Emerging Technologies. 2014 ; Vol. 24. pp. 40-47.
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Rehydration kinetics of freeze-dried carrots. / Vergeldt, F.J.; van Dalen, G.; Duijster, A.J.; Voda, A.; Khalloufi, S.; van Vliet, L.J.; van As, H.; van Duynhoven, J.P.M.; van der Sman, R.G.M.

In: Innovative Food Science and Emerging Technologies, Vol. 24, 2014, p. 40-47.

Research output: Contribution to journalArticleAcademicpeer-review

TY - JOUR

T1 - Rehydration kinetics of freeze-dried carrots

AU - Vergeldt, F.J.

AU - van Dalen, G.

AU - Duijster, A.J.

AU - Voda, A.

AU - Khalloufi, S.

AU - van Vliet, L.J.

AU - van As, H.

AU - van Duynhoven, J.P.M.

AU - van der Sman, R.G.M.

PY - 2014

Y1 - 2014

N2 - Rehydration kinetics by two modes of imbibition is studied in pieces of freeze-dried winter carrot, after different thermal pre-treatments. Water ingress at room temperature is measured in real time by in situ MRI and NMR relaxometry. Blanched samples rehydrate substantially faster compared to non-blanched samples, independent of their porous microstructure. It is proposed that for non-blanched tissues immobilized sugars result in nearly complete swelling of the solid matrix, hindering the ingress of water through the porous network. Nonblanched carrot pieces frozen at-28 °C rehydrate faster compared to those frozen at-150 °C, due to blocking of smaller pores by swelling. In blanched tissues themobilization of sugars results in amore homogeneous Sugar distribution, leading to less swelling of the solid matrix and allowing fast ingress of water via capillary suction. Industrial relevance: The dried fruits and vegetables that are currently available on the market are a poor compromise between convenience (rehydration kinetics) and sensorial quality. This is a major bottleneck for consumers to “Make the Healthy Choice the Easy Choice” and this also negatively impacts market growth. Currently, rational optimization of drying processes is impeded by lack of insight which structural features determine rehydration kinetics (convenience) and texture (sensorial quality) upon rehydration. We therefore started a program to quantitatively assess and model microstructural features and rehydration behavior of freeze-dried carrots as a model system.

AB - Rehydration kinetics by two modes of imbibition is studied in pieces of freeze-dried winter carrot, after different thermal pre-treatments. Water ingress at room temperature is measured in real time by in situ MRI and NMR relaxometry. Blanched samples rehydrate substantially faster compared to non-blanched samples, independent of their porous microstructure. It is proposed that for non-blanched tissues immobilized sugars result in nearly complete swelling of the solid matrix, hindering the ingress of water through the porous network. Nonblanched carrot pieces frozen at-28 °C rehydrate faster compared to those frozen at-150 °C, due to blocking of smaller pores by swelling. In blanched tissues themobilization of sugars results in amore homogeneous Sugar distribution, leading to less swelling of the solid matrix and allowing fast ingress of water via capillary suction. Industrial relevance: The dried fruits and vegetables that are currently available on the market are a poor compromise between convenience (rehydration kinetics) and sensorial quality. This is a major bottleneck for consumers to “Make the Healthy Choice the Easy Choice” and this also negatively impacts market growth. Currently, rational optimization of drying processes is impeded by lack of insight which structural features determine rehydration kinetics (convenience) and texture (sensorial quality) upon rehydration. We therefore started a program to quantitatively assess and model microstructural features and rehydration behavior of freeze-dried carrots as a model system.

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KW - foods

KW - microstructure

KW - vegetables

KW - quality

KW - impact

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JO - Innovative Food Science and Emerging Technologies

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SN - 1466-8564

ER -