Comparatives studies of different drying process of strawberry hot air drying freeze-drying and swell-drying : application on the biological compounds preservation

Abstract : The aim of this study was to evaluate the effect of hot air drying (HAD), freeze-drying (FD) and swell drying (SD), which is a coupling of hot air drying to instant controlled pressure drop, (DIC) on the strawberry (Fragaria var. Camarosa) to compare and to contrast its quality in terms of drying and rehydration kinetics, bioactive compounds and its antioxidant activity, and texture parameters as crunchy and crispy features. The obtained results shown that SD method helped to reduce the drying time leading to a low-cost processing compared with classical hot air drying and freezedrying. SD globally preserved the strawberry’s nutritional value and bioactive compounds, increasing their availability. Moreover, a strong correlation between antioxidant activity and total anthocyanin content was established in SD strawberries. On the other hand, the swell-dried strawberries showed an interesting macro and micro-structure. They presented a high expansion ratios and significant crispness provoked by the micro-alveolation phenomenon induced as consequence of the instant decompression process in the DIC treatment. Moreover, it was possible to instrumentaly measure the crispy/crunchy features of the final dried samples. By assessing such crispy and healthy contents of fruit “snacking”, it was possible to modify, control, and optimize DIC operating parameters. And, it can be designed according to the industrial or consumer needs.
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Maritza Alonzo Macias. Comparatives studies of different drying process of strawberry hot air drying freeze-drying and swell-drying : application on the biological compounds preservation. Other. Université de La Rochelle, 2013. English. ⟨NNT : 2013LAROS398⟩. ⟨tel-01066753⟩

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