The impact of freeze-drying on microstructure and rehydration properties of carrot

A. Voda; N. Homan; M. Witek; A. Duijster; G. van Dalen; R.G.M. van der Sman; J. Nijsse; L.J. van Vliet; H. van As; J.P.M. van Duynhoven

doi:10.1016/j.foodres.2012.08.019

The impact of freeze-drying on microstructure and rehydration properties of carrot

A. Voda, N. Homan, M. Witek, A. Duijster, G. van Dalen, R.G.M. van der Sman, J. Nijsse, L.J. van Vliet, H. van As, J.P.M. van Duynhoven

Research output: Contribution to journal › Article › Academic › peer-review

155 Citations (Scopus)

Abstract

The impact of freeze-drying, blanching and freezing rate pre-treatments on the microstructure and on the rehydration properties of winter carrots were studied by µCT, SEM, MRI and NMR techniques. The freezing rate determines the size of ice crystals being formed that leave pores upon drying. Their average size (determined by µCT) can be predicted in a quantitative manner by considering dendritic growth and freezing rates. Blanching as a pre-treatment, however, did not affect pore size distribution induced by freeze-drying. Upon rehydration of the freeze-dried carrots, PFG NMR and MRI show that cellular compartments were not restored and instead a porous network with permeable barriers is formed. Blanching pre-treatment introduced a less connected and more anisotropic porous network if followed by fast freezing, indicating that more of the native cell wall morphology is preserved.

Original language	English
Pages (from-to)	687-693
Number of pages	7
Journal	Food Research International
Volume	49
Issue number	2
DOIs	https://doi.org/10.1016/j.foodres.2012.08.019
Publication status	Published - 2012

Keywords

integral-equations
apple tissue
ice crystals
tip radius
frozen
nmr
fruit
crystallization
dehydration
mechanisms

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10.1016/j.foodres.2012.08.019

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title = "The impact of freeze-drying on microstructure and rehydration properties of carrot",

abstract = "The impact of freeze-drying, blanching and freezing rate pre-treatments on the microstructure and on the rehydration properties of winter carrots were studied by µCT, SEM, MRI and NMR techniques. The freezing rate determines the size of ice crystals being formed that leave pores upon drying. Their average size (determined by µCT) can be predicted in a quantitative manner by considering dendritic growth and freezing rates. Blanching as a pre-treatment, however, did not affect pore size distribution induced by freeze-drying. Upon rehydration of the freeze-dried carrots, PFG NMR and MRI show that cellular compartments were not restored and instead a porous network with permeable barriers is formed. Blanching pre-treatment introduced a less connected and more anisotropic porous network if followed by fast freezing, indicating that more of the native cell wall morphology is preserved.",

keywords = "integral-equations, apple tissue, ice crystals, tip radius, frozen, nmr, fruit, crystallization, dehydration, mechanisms",

author = "A. Voda and N. Homan and M. Witek and A. Duijster and {van Dalen}, G. and {van der Sman}, R.G.M. and J. Nijsse and {van Vliet}, L.J. and {van As}, H. and {van Duynhoven}, J.P.M.",

year = "2012",

doi = "10.1016/j.foodres.2012.08.019",

language = "English",

volume = "49",

pages = "687--693",

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T1 - The impact of freeze-drying on microstructure and rehydration properties of carrot

AU - Voda, A.

AU - Homan, N.

AU - Witek, M.

AU - Duijster, A.

AU - van Dalen, G.

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

AU - Nijsse, J.

AU - van Vliet, L.J.

AU - van As, H.

AU - van Duynhoven, J.P.M.

PY - 2012

Y1 - 2012

N2 - The impact of freeze-drying, blanching and freezing rate pre-treatments on the microstructure and on the rehydration properties of winter carrots were studied by µCT, SEM, MRI and NMR techniques. The freezing rate determines the size of ice crystals being formed that leave pores upon drying. Their average size (determined by µCT) can be predicted in a quantitative manner by considering dendritic growth and freezing rates. Blanching as a pre-treatment, however, did not affect pore size distribution induced by freeze-drying. Upon rehydration of the freeze-dried carrots, PFG NMR and MRI show that cellular compartments were not restored and instead a porous network with permeable barriers is formed. Blanching pre-treatment introduced a less connected and more anisotropic porous network if followed by fast freezing, indicating that more of the native cell wall morphology is preserved.

AB - The impact of freeze-drying, blanching and freezing rate pre-treatments on the microstructure and on the rehydration properties of winter carrots were studied by µCT, SEM, MRI and NMR techniques. The freezing rate determines the size of ice crystals being formed that leave pores upon drying. Their average size (determined by µCT) can be predicted in a quantitative manner by considering dendritic growth and freezing rates. Blanching as a pre-treatment, however, did not affect pore size distribution induced by freeze-drying. Upon rehydration of the freeze-dried carrots, PFG NMR and MRI show that cellular compartments were not restored and instead a porous network with permeable barriers is formed. Blanching pre-treatment introduced a less connected and more anisotropic porous network if followed by fast freezing, indicating that more of the native cell wall morphology is preserved.

KW - integral-equations

KW - apple tissue

KW - ice crystals

KW - tip radius

KW - frozen

KW - nmr

KW - fruit

KW - crystallization

KW - dehydration

KW - mechanisms

U2 - 10.1016/j.foodres.2012.08.019

DO - 10.1016/j.foodres.2012.08.019

M3 - Article

SN - 0963-9969

VL - 49

SP - 687

EP - 693

JO - Food Research International

JF - Food Research International

IS - 2

ER -

The impact of freeze-drying on microstructure and rehydration properties of carrot

Abstract

Keywords

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