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Abstract
Abstract The objective of the paper was to describe the impact of freeze-drying conditions on hardness of lyophilizates obtained based on soft fruit pomace. Raspberry, cherry, and grape pomace from the pressing process carried out with a low-speed rotary press constituted a research material. Immediately after the pressing process, pomaces were placed in forms, frozen, and after freezing they were freeze-dried in the pressure of 20, 42, 63, 85 and 110 Pa. The obtained lyophilizates were subjected to the measurement of hardness with the use of texture meter equipped with a penetrometer in the form of a cone with a vertical angle of 30°. The increase of pressure during freeze-drying of samples was accompanied by the increase of hardness of the obtained lyophilizates, which may affect the energy consumption of the grinding process and the nature of rehydration of the final product. Moreover, the water content of raw material, pomaces, and lyophilizates was determined. The obtained results of measurements were subjected to a statistical analysis which showed that the pressure of freeze-drying significantly diversifies the hardness of the obtained lyophilizates.
Highlights
Presence of a relevant number of vegetables and fruit that are a source of carbohydrates, many vitamins, mineral resource, fibre, and antioxidants reducing free radicals’ amount in a body, takes the second position in the food pyramid after physical activity
A high content of organic acids, sugars, fatty substances, fibre, and vitamins causes that pomace has become an attractive feed raw material (Shalini and Gupta, 2010)
Determination of the water content was performed on fresh fruit after pressing and freezedrying in five iterations, finding the result being an average from the performed measurements
Summary
Presence of a relevant number of vegetables and fruit that are a source of carbohydrates, many vitamins, mineral resource, fibre, and antioxidants reducing free radicals’ amount in a body, takes the second position in the food pyramid after physical activity. In the process of obtaining raw juice (must), waste substances, known as pomace, remain. When pomaces are properly processed, they can be used further since they are a rich source of many valuable nutrients (carbohydrates, mineral compounds, pectins, fibre, vitamins, colouring and aromatic substances) (Si et al, 2015). A high content of organic acids, sugars, fatty substances, fibre, and vitamins causes that pomace has become an attractive feed raw material (Shalini and Gupta, 2010). Pomace may become an important source for obtaining biofuel by means of fermentation of sugars to ethanol It is a rich source of fibre, which, when properly prepared, may become an important supplement of a healthy diet that reduces the risk of diabetes, atherosclerosis, heart diseases and some cancers. Knowledge concerning physico-chemical properties of particular pomaces causes that even more efficient technologies of their use are being developed (Kelley et al, 2018; Sagar et al, 2018)
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