Abstract
Vacuum freeze-drying is one of the best water removal methods, with final products of the highest quality. The solid-state of water during freeze-drying protects the primary structure and the product's shape with minimal volume reduction. As the leading quality problem of dehydrated green Asparagus, this experiment was to study the technique of improving the rehydration of dehydrated green Asparagus by adding a hydrophilic substance (Maltodextrin, sucrose, salt) and controlling two ways in the process of vacuum freeze-drying. The mixed solution was soaked at the rate of three different concentration ratios, i.e., 1 (10%), 2 (15%), and 3 (20%) for maltodextrin, sucrose, and salts, respectively, using the L9 orthogonal and two-factor comparison experiment. It was concluded that increasing the mass of the Asparagus samples decreased the convective heat transfer coefficient. The evolution of drying months in the range of 1.78 - 4.74 W/m2˚C was recorded for the mass of Asparagus samples. The results noted that to dry the Asparagus by vacuum freeze-dryer from 09:00 to 18:00 hour decreases the product's drying rate up to 0.011g.(H2O).g-1(d. m).cm-2.hr-1 and moisture level up to 8%. The study results noted that the pre-freezing condition was 23°C with the frozen time of 4 hours, which could remarkably improve the vacuum freeze-dried green asparagus rehydration. Finally, from the results, it was recommended that, from the actual production, to save energy, reduce costs; 23oC was better for the precooling temperature with the pre-freezing time was 4 hours for drying green Asparagus. Keywords: Green Asparagus; Hydrophilic Substance; Rehydration; Vacuum Freeze-Drying http://dx.doi.org/10.19045/bspab.2021.100048
Highlights
The drying of agricultural products hasGreen Asparagus is an extremely always been of great importance for perishable vegetable
The pore of dehydrated vegetable infiltrated into maltodextrin, sucrose, and salt molecule, improving the rehydration ratio of dehydrated through the immersion of hydrophilic material green asparagus, which was much better than using the physical method alone
The present results are in substantial agreement with the study’s previous results reported by Deshmukh et al [37]. They said that different products' rehydration process, i.e., apples, banana, green chili, red chili, green Asparagus, etc., started increasing from morning to noon
Summary
Green Asparagus is an extremely always been of great importance for perishable vegetable. It is a Asparagus deteriorates quickly, which results primary preservation method and applies to a in a short shelf life under normal postharvest wide range of industrial and agricultural handling at room temperature. Blanching is the pre-treatment method used to arrest a few physiological processes It helps in the inactivation of the enzymes, acceleration of drying rate, and reduced quality loss. The same plant raw material may yield a completely different product, depending on the type of drying and extraction methods employed [20]. In the past, it was mainly through controlling the soaking temperature, soaking time, and water consumption to improve the rehydration of dehydrated vegetables. The pore of dehydrated vegetable infiltrated into maltodextrin, sucrose, and salt molecule, improving the rehydration ratio of dehydrated through the immersion of hydrophilic material green asparagus, which was much better than using the physical method alone
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