Staff Publications

Staff Publications

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    'Staff publications' is the digital repository of Wageningen University & Research

    'Staff publications' contains references to publications authored by Wageningen University staff from 1976 onward.

    Publications authored by the staff of the Research Institutes are available from 1995 onwards.

    Full text documents are added when available. The database is updated daily and currently holds about 240,000 items, of which 72,000 in open access.

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Record number 430242
Title The impact of freeze-drying on microstructure and rehydration properties of carrot
Author(s) Voda, A.; Homan, N.; Witek, M.; Duijster, A.; Dalen, G. van; Sman, R.G.M. van der; Nijsse, J.; Vliet, L.J. van; As, H. van; Duynhoven, J.P.M. van
Source Food Research International 49 (2012)2. - ISSN 0963-9969 - p. 687 - 693.
Department(s) Biophysics
Food Technology
Food Process Engineering
Laboratory of Plant Physiology
Publication type Refereed Article in a scientific journal
Publication year 2012
Keyword(s) integral-equations - apple tissue - ice crystals - tip radius - frozen - nmr - fruit - crystallization - dehydration - mechanisms
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.
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