Vegetable Waste in Freezing Process as a High Quality Material for Freeze-Drying ®

Ciurzyńska, Agnieszka; Rybak, Katarzyna; Karwacka, Magdalena; Galus, Sabina; Janowicz, Monika

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Tytuł artykułu

Vegetable Waste in Freezing Process as a High Quality Material for Freeze-Drying ®

Autorzy

Ciurzyńska Agnieszka , Rybak Katarzyna , Karwacka Magdalena , Galus Sabina , Janowicz Monika

Treść / Zawartość

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Warianty tytułu

Odpady warzywne z procesu mrożenia jako wysokiej jakości surowiec do liofilizacji®

Języki publikacji

Abstrakty

The article of the study was to investigate selected physical and chemical properties of freeze-dried vegetables which were rejected as a waste of freezing process due to non-compliance with the size criterion. Cauliflower, carrot, yellow bean, potato and onion were freeze-dried with registration of drying kinetics and next sugars, anthocyanin and polyphenols content were determined, rehydration and sorption properties as well as colour, water activity and content and thermal properties. It was shown that obtained samples were characterized typical properties for freeze-dried vegetables and may be used as an e.g. component of freeze-dried vegetable mix or innovative food product.

Celem artykułu było przedstawienie zbadanych wybranych właściwości fizykochemicznych warzyw liofilizowanych, które zostały odrzucone jako odpad z procesu mrożenia z powodu niespełnienia kryterium wielkości. Liofilizowano kalafior, marchew, żółtą fasolę, ziemniak i cebulę z rejestracją kinetyki suszenia, a następnie oznaczono zawartość cukrów, antocyjanów i polifenoli, właściwości rehydratacyjne i sorpcyjne, a także barwę, aktywność wody oraz zawartość i właściwości termiczne. Wykazano, że otrzymane próbki charakteryzowały się właściwościami typowymi dla warzyw liofilizowanych i mogą być wykorzystywane m.in. jako składnik liofilizowanej mieszanki warzywnej lub innowacyjnego produktu spożywczego.

Słowa kluczowe

vegetable freeze-drying anthocyanin polyphenol sorption properties colour sugars thermal properties

warzywa liofilizacja antocyjany polifenole właściwości sorpcyjne barwa cukry właściwości termiczne

Wydawca

Wyższa Szkoła Menadżerska

Czasopismo

Postępy Techniki Przetwórstwa Spożywczego

Rocznik

2022

Tom

nr 1

Strony

91--104

Opis fizyczny

Bibliogr. 43 poz., fig., rys., tab.

Twórcy

autor

Ciurzyńska Agnieszka

agnieszka_ciurzynska@sggw.edu.pl

Warsaw University of Life Science

https://orcid.org/0000-0001-7263-0851

autor

Rybak Katarzyna

Warsaw University of Life Science

https://orcid.org/0000-0003-3595-0818

autor

Karwacka Magdalena

Warsaw University of Life Science

https://orcid.org/0000-0002-5511-3251

autor

Galus Sabina

Warsaw University of Life Science

https://orcid.org/0000-0002-2352-5307

autor

Janowicz Monika

Warsaw University of Life Science

https://orcid.org/0000-0002-3790-3479

Bibliografia

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Uwagi

Opracowanie rekordu ze środków MEiN, umowa nr SONP/SP/546092/2022 w ramach programu "Społeczna odpowiedzialność nauki" - moduł: Popularyzacja nauki i promocja sportu (2022-2023).

Typ dokumentu

Bibliografia

Identyfikator YADDA

bwmeta1.element.baztech-052ad2f8-c113-4a7f-a3a0-3300a34c2628