Cryogenic Pretreatment Enhances Drying Rates in Whole Berries

Abstract

The impact of cryogenic pretreatments on drying performance was studied in blueberries, seabuckthorn fruits and green grapes. The fruits were immersed in liquid nitrogen in 2 min freezing/thawing cycles (one to five). Untreated samples were used as the control. Drying experiments were carried out on treated and non-treated berries at 50 °C and 1 m/s (hot-air-drying), 50 °C and 25″ Hg vacuum (vacuum-drying), 30 mTorr total pressure and 25 °C shelf temperature (freeze-drying). The weight loss evolution of the foodstuffs was measured as a function of time. Microscopic (SEM and optical) determinations of the epicarp were performed. A visual inspection was performed and color changes and volume reductions were assessed before and after dehydration. The thickness of the berries’ epicarp decreased between 20 and 50% (depending on the fruit) after 3–5 immersions in liquid N2. The drying kinetics was accelerated significantly for the three tested drying processes (i.e., drying time decreased from 48 to 16 h for blueberry freeze-drying). The best quality of dried berries was observed for pretreated blueberries after freeze-drying, keeping their volume, shape and color after the process. This work shows that “tailor-made” dried berry products with desired properties can be achieved and drying performance can be improved by the application of ultra-low temperature pretreatments.

Keywords

• berries
• epicarp
• drying pretreatments
• cryogenic fluids