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Abstract
ABSTRACTThe effect of freezing rate, freeze drying temperature, added sucrose and anticaking agents, on the water sorption kinetics and hygroscopic equilibrium of freeze‐dried passion fruit juice was investigated. Slow frozen samples (‐45°C) were prepared in a Harris freezer and fast frozen ones were prepared in liquid nitrogen (‐ 195.8°C) and a dropping technique. A freeze‐drier 12F Pilot Stokes was used to freeze‐dry the samples, and the studies of hygroscopicity were conducted in an automatically controlled temperature and relative humidity chamber. The results show the significant influence of the rate of freezing and added sucrose on reducing product hygroscopicity.
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