Abstract
SummaryThe use of freeze‐drying for concentrating lime Rangpur juice was investigated. This procedure allowed obtaining concentrated Rangpur lime juices between 23 and 51.3 °Brix, without affecting their organoleptic and nutritional characteristics. The efficiency of the procedure was inversely related to the film thickness of the matrix to be lyophilised. The sublimation speed per unit area diminished with the reduction in the residual moisture content of the juice. The mathematical model that fitted to the concentration procedure allowed to predict the time required for concentrating Rangpur lime by freeze‐drying starting from samples of different thickness. When compared with other citric juices evaluated, the Rangpur lime juice was the most suitable for freeze‐drying concentration. The results could be used to devise optimal industrial freeze‐drying cycles for processing Rangpur lime juices at different concentrations.
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