Open Access

Austin Food Sciences

Research Article

Sensorial Characterization of Foods Before and After

Freeze-drying
Valentina V1, Pratiwi AR1, Hsiao PY2, Tseng HT2,
Abstract
Hsieh JF2,3 and Chen CC3*
1
Department of Food Technology, Soegijapranata Catholic Freeze-dried foods can be easily transported at normal temperatures,
University, Indonesia stored for a long period of time and consumed with a minimum of preparation.
2
Department of Food Science, Fu Jen Catholic University, The purpose of the study was to investigate the study the freeze-dry processing,
Taiwan to study the sensory characteristic of the initial and final dried product. The food
3
Ph.D. Program in Nutrition & Food Science, Fu Jen sample used banana, apple, kiwi, baked sweet potato, tofu, pudding, plain yogurt
Catholic University, Taiwan drink and brown rice milk. Physico-chemical quality parameters such as color
*Corresponding author: Chen CC, Ph.D. Program in values, texture, shape and taste profiles also moisture content were determined
Nutrition & Food Science, Fu Jen Catholic University, for the fresh and freeze dried samples. The moisture content value decreased
Taiwan after freeze dry processing whereas color brightness values increased, the
original color and the shape of the sample is maintained, the texture become
Received: October 11, 2016; Accepted: November 10, crisp, spongy, soft, easily to destroy and crumbly when exposed with tongue.
2016; Published: November 16, 2016
Keywords: Freeze-dried foods; Freeze-dry processing; Moisture content

Introduction loss color in freeze-dried product is compared to the color loss in air-
dried products. The color loss is noted, due to the decomposition of
The food processing and preserving may partially or totally affect pigment [6]. Rapid freezing can produced a more intense white value.
the quality of a food product. Various changes may occur in physical,
chemical or biological characteristics of foodstuff during processing, Biochemical changes
storage and distribution [1]. The physical and biochemical changes Browning reactions: Browning reactions are important in terms
of the foodstuff can reduce the product quality and the efficiency of of the alteration of appearance, flavor and nutritive value. Browning
the process, whereas the quality standard of food is importance to is undesirable for fruits, vegetables, frozen and dehydrated foods as it
increasing the consumer’s choice [2]. There are some main physical results in off-flavors and colors. The effect of browning is the lowering
and biochemical changes as below: of the nutritive value of the food article. Rate of browning reactions
depends on temperature of drying, pH and moisture content of the
• Physical Changes
product, time of heat treatment and the concentration and nature of
• Glass transition the reactants. Browning reactions change color, decrease nutritional
value and solubility, create off flavors and induce textural changes. In
Absorption of additional moisture can lead to a state of amorphous
freeze-dried, browning occurs because an enzymatic reactions.
disequilibrium, which brings with it a transformation from a glass
solid state to a plastic fluid state when the glass transition temperature Lipid oxidation: Lipid oxidation is responsible for rancidity,
is reached [1]. The glass transition temperature of dry solid would be development of off-flavors and the loss of fat soluble vitamins and
an important optimization parameter can be used as useful tool for pigments in many foods, especially in dehydrated foods. Factors that
the choice of the most appropriate materials to be freezing-dried [3]. affect oxidation rate include moisture content, type of substrate (fatty
Texture acid), extent of reaction, oxygen content, temperature, presence of
metals, presence of natural antioxidants, enzyme activity, ultraviolet
Texture is one of the most important properties connected to light, protein content, free amino acid content, other chemical
product quality. Factors that affect texture include moisture content, reactions. The effect of oxygen on lipid oxidation is also closely related
composition, variety, pH, product history (maturity) and sample to the product porosity. Freeze-dried foods are more susceptible to
dimensions. The chemical changes associated with textural changes in oxygen because of their high porosity.
fruits and vegetables include crystallization of cellulose, degradation
of pectin and starch gelatinization. High air temperatures (particularly One of the oldest methods of food preservation is dehydration.
with fruits, fish and meats) cause complex chemical and physical Dehydration is a means of preserving foods in a stable and safe
changes to the surface and the formation of hard impermeable skin. condition as it reduces water activity and extends self-life much longer
This is termed “case hardening”. than the food in fresh condition [7]. There are so many conventional
thermal methods, including airflow drying, vacuum drying and
Color
freeze-drying, result in low drying rates in the falling rate period of
The conservation of color is considered indications of quality in drying [8]. Freeze-drying is not really a new process. Primarily it
dried fruits given that non-enzymatic browning processes develop was developed for the pharmaceutical industry and drugs drying for
during the drying process [4]. Freeze-dried fruits better maintain red nearly forty years before applied to the food industry. Freeze-dried
and yellow colors than fruits dried using traditional methods [5]. The foods have some high quality characteristic compared to products of

Austin Food Sci - Volume 1 Issue 6 - 2016 Citation: Valentina V, Pratiwi AR, Hsiao PY, Tseng HT, Hsieh JF and Chen CC. Sensorial Characterization of
Submit your Manuscript | www.austinpublishinggroup.com Foods Before and After Freeze-drying. Austin Food Sci. 2016; 1(6): 1027.
Chen et al. © All rights are reserved
Chen CC Austin Publishing Group

alternative drying process such as aroma and shape retention, high processing and the loss of weight is used to calculate the moisture
porosity, good rehydration, superior taste and low bulk density. content of the sample. The method to count the moisture content was
Freeze-drying is based on the dehydration by sublimation of a frozen shown in below:
product where the water or solvents are removed as a vapor from the
frozen material in a vacuum chamber [9]. Very good physical and MC= ((W-d)÷W)× 100%
chemicals properties of food and biotechnological products make this W= Wet weight, D= Weight after drying
method the best for drying exclusive products.
Statistical analysis
Freeze-drying is an expensive processing for food industry of
Data were expressed as means ± standard deviations. The data
dehydrated product. Equipment innovation and pre-treatment of
were analyzed using Statistical Package for the Social Science Software
raw material can reduce the time and energy that needed for this
(SPSS for Windows, version 10.0.7C, SPSS Inc, IL, and USA).
process. Nowadays, freeze-drying process is used to produce high
Statistical significance among the treatments was determined by a
quality value products for example coffee, crispy fruits and vegetables,
one way ANOVA followed by Duncan’s multiple range tests. Three
ingredients to ready to eat foods (corn, flakes, cereal bars, ice cream
or pastry making) and some aromatic herbs. Therefore, the general determinations for each treatment were made and the significance
purpose of this research was to study the sensory characteristic of the level was set at P<0.05.
initial and final dried product. Results and Discussion
Materials and Methods Raw materials and pretreatment
Sample preparation All of the food that will be freeze-dried must be checked first for
Eight food samples, namely banana, apple, kiwi, baked sweet the contamination and the purity [12]. Fruits, vegetables and some
potato, tofu, pudding, plain yogurt drink and brown rice milk were other edible foods are tested for bacterial counts and spoilage. Some
purchased from the supermarket in Taipei, Taiwan. For all the fruits drinks are purchased as a pre-brewed concentrated liquid. Unlike the
were washed under tap water and peeled. Banana and kiwi were water, the oil is not removed during the drying process [13]. Almost
peeled first and cut into 0.3 cm thick slices, apple were peeled and cut all fruits and vegetables can be freeze-dried. Liquids, thin portion of
into six slices of every half a loop, sweet potato were peeled and cut meat and small fruits and vegetables can be freeze-dried easily. Fruits
into (1x1x1) cm3, tofu were cut into (1.5x3x1) cm3, pudding were cut can be cut in half or sliced. Thin, uniform, peeled slices dry the fastest.
into three parts, all of samples were using a stainless steel knife before Apples can be cored and sliced in rings, wedges or chips. Bananas can
drying, then, plain yogurt drink and brown rice milk were poured be sliced in coins, chips or sticks. Spray drying is a common method
into the OPP plastics (± 200 ml). for producing powder from liquid; it is more simple and cheap,
Sensory evaluation because actually freeze drying is a method of preservation of foods
and biological materials [14].
The sensory evaluation of the food samples was carried out
by a taste panel of five untrained judges. The panelists were asked Freeze-drying principle
to indicate their preference for each sample, based on the quality The main principle in freeze drying is a phenomenon called
attributes of color, shape, texture and taste before and after freeze-dry sublimation. Sublimation is the transformation of ice directly into a
processing. gas without passing through a liquid phase [15]. Sublimation occurs
Freeze-dry processing when the vapor pressure and the temperature of the ice surface are
The food samples used freeze dryer (FD24-3S-12P, Taipei, and below those of the triple point (4.58 mm Hg, 0oC), as shown in the
Taiwan). For the freeze-drying experiment, the food samples were pressure-temperature phase diagram of pure water [15].
spread out on the flat metal trays and frozen at -24±1ºC for 3 days Freeze-drying separation method involves the following four
in the freezer. Then, the frozen samples were put in the freeze dryer main stages:
at -40ºC, 60 millitorr for three days until they were completely dried
and measurement. • Sample preparation

Determination of color • Freezing stage

After the freeze-dry processing, the evaluation of color of three • Primary drying stage and
pieces each kind of food samples were carried out using a tristimulus
colorimeter (Spectrophotometer SP60, X-Rite, Inx. Grandville, MI, • Secondary drying stage
USA). The system provides the values of three color components. Annealing
L* (black-white component, luminosity) and the chromatins
In the majority of lyophilized functional properties and stability
coordinates. a* (+ red to-green component) and b* (+yellow to -blue
of the lyophilization product, annealing is an optional step that used
component) [10].
to crystallize the formulation component. If the solute separates
Determination of moisture content out in crystalline form, it is known as the eutectic temperature. In
Based on the [11] method, all food samples were weighed by contrast, if an amorphous form is formed, the temperature is referred
Analytical Balance and determined the moisture content. The to as the glass transition temperature, which leads to “melt back” or
food samples were under specified conditions such as freeze-dries “collapse” phenomenon [15].

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Freezing Secondary drying

In which the liquid sample is cooled until pure crystalline ice The desorption of the remaining water from the solids is called
forms part of the liquid and the reminder of the sample is freeze- secondary drying while maintaining low pressures. The bound water
concentrated into a glassy state where the viscosity is too high to allow is removed by heating the product under vacuum. The following
further crystallization. The objective of the freezing stage is to freeze product temperatures are usually employed: (a) between 10 and
most of the water originally present in the product for its posterior 35oC for heat sensitive products and (b) 50oC or more for less-heat-
sublimation, generally in a blast freezer at a temperature of about sensitive products [15].
minus 40°F [15].
Structural changes
Primary drying The sought after freeze-drying product are porous that maintain
This step is carried out at pressures of 10-4 to 10-5 atmospheres their volume, can have fast and nearly complete rehydration when
and a product temperature of -45 to -20oC. Sublimation during water is added and do not shrink [14]. However some freeze-dried
primary drying is the result of coupled heat and mass transfer process. products undergo undesirable structural changes. Microscopy can be
When the water molecules sublime and enter the vapor phase, used to study structural changes in freeze-dried fruits and to find a
they also keep with them a significant amount of the latent heat of relationship to some physical properties [16]. Some phenomenon’s
sublimation (2840 Kj/kg ice) and thus the temperature of the frozen that can occur during the freeze-drying process are:
product is again reduced. The time at which there is no more frozen
1. Collapse = loss of structure, reduced pore size and
layer is taken to represent the end of the primary drying stage [15].
volumetric contraction [17].
Table 1: Consensus attribute lists before and after freeze-drying.

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Table 2: The color measurement between before and after freeze-drying.

Food samples

Banana Apple Kiwi Tofu Sweet Potato Pudding Yogurt Brown Rice Milk

Before 61.62±9.40a 73.37±1.99b 62.01±9.58b 57.18±1.41b 52.09±6.16b 73.84±3.97a 74.17±6.09b 58.54±4.40b

L* values
a a a a a a a
After 75.69±0.85 85.43±1.15 86.60±1.27 88.65±3.30 70.17±2.70 80.30±2.86 92.86±2.16 68.63±2.95a

Before 10.37±0.78a 05.15±0.02b -00.42±0.76a 02.24±0.18b 03.97±1.86a 07.65±0.70a 11.12±0.80a 08.97±3.59a

a* values
After 06.92±0.59b 07.37±0.47a 00.51±0.38a 04.19±0.71a 03.95±0.76a 06.47±2.01a 00.69±0.14b 09.13±0.50a
a b a b a a a
Before 34.10±5.32 24.27±1.15 18.80±4.33 13.46±0.65 26.18±8.10 36.54±1.53 09.02±1.93 19.23±6.62a
b* values
After 20.39±1.28b 31.13±0.80a 21.26±1.90a 19.19±0.96a 27.45±1.74a 26.99±2.64b 09.89±1.51a 18.40±0.82a
The data depicts the mean values of three replications. In the columns means values chased by dissimilar letters are statistically different based the on Duncan’s range
test at P < 0.05. Results are mean ± SD (n= 3). L* (black to white component, luminosity), and the chromatin’s coordinates, a* (+ red to − green component) and b*
(+ yellow to-blue component).

Table 3: Moisture content of final samples (Wet Basis).

Food samples
Parameter
Banana Apple Kiwi Tofu Sweet Potato Pudding Yogurt Brown Rice Milk

Moisture Content (%) 0.756±0.006 0.835±0.001 0.853±0.006 0.905±0.004 0.635±0.071 0.754±0.036 0.851±0.003 0.855±0.002
The data depicts the mean values of three replications. Results are mean ± SD (n=3).

2. Rehydration = the restoration of raw material properties significant difference for apple, kiwi, tofu, sweet potato, yogurt and
when dried material is contacted with water, then the volume changes brown rice milk. During freeze dry processing, at low temperature,
[16]. freeze drying removes water by sublimation of ice and prevents
enzymatic browning reactions. The browning was not promoted due
3. Shrinkage = Most of the shrinkage occurs in the early
to less oxygen and lower temperature in freeze drying, resulting in a
drying stages [16].
greater increase of L* values. In a* value, there were clearly significant
4. Porous = Porous sponge-like structures are excellent difference for banana, apple, tofu and yogurt. In b* value, there were
insulating bodies and generally will slow down the rate of heat clearly significant difference for banana, apple, tofu and pudding.
transfer into the food [16].
Drying removes the moisture from the food so bacteria, yeast and
As shown in (Table 1), all of the fruit after freeze drying become mold cannot grow and spoil the food, so can extend the shelf life.
to more white, spongy, smooth, firm, the original taste doesn’t change Drying also slows down the action of enzymes, but does not inactivate
and the shape is maintained. For the bake sweet potato and tofu the them. Because of drying removes moisture, the food becomes lighter
color become whiter, the texture more strong, crisp and the shape is in weight. Low humidity allows moisture to move quickly from the
maintained, but the taste become sticky and starchy. For the liquid food to the air. The result in (Table 3) depict the moisture content
sample, the shape become solid like crystal grains, the texture become of the final samples depend on wet basis. Tofu was found to have
smooth, very easy melt in the tongue and has a strong original taste of the highest moisture content (0.905%) whilst sweet potato had the
each sample. Also, interestingly, some fruits are perceived as very sour lowest (0.635%). The application of freeze-drying process to foods is
after freeze-drying and some others not. Thus, wherein the ice formed most important appears to be for meats such as beef, pork, chicken
during the freezing is removed by sublimation under vacuum at low and fish. The second most interesting commodity group is fruits
temperatures, leaving a highly porous structure in the remaining and vegetables. The functional properties of the freeze-dried milk
amorphous solute that is typically 30% water. The reducing sugar are not as desirable as those of spray-dried milk [21]. Found that
content of the dried fruits in net weight was found higher than the overall flavor and storage characteristics of freeze-dried whole milk
content of fresh fruits due to the moisture loss; we can conclude from are essentially the same as spray-dried whole milk. Both milks have
these results that the sugar content of dried fruits was affected by both essentially the same flavor characteristics when fresh and tallow in
pre-treatments and freeze drying conditions [18].
storage. Also, freeze-drying was found to be the preservation method
As shown in (Table 2), the results of color measurements of of choice because complete pasteurization would cause denaturation
fresh and dried samples. The L* color parameter indicates whiteness of valuable antibodies and loss of some nutrients. Obviously the cost
of the product. L* is a gradation of the skin brightness between the of production is very high and distribution is quite restricted. Freeze-
brightest white (high value) and midnight black (low value), with a drying yoghurt may help maintain a sufficient quantity of viable
stretch value of 0-100. Parameter a* shows the gradations of color probiotics [22]. Previous research has found that certain strains of
measurement spectrum of colors between green (-) to red (+), while probiotics are better able to survive the freeze-drying process [22].
the parameter b* show gradations of color spectrum between blue (-) The freeze-drying yoghurt also preserves the yoghurt in a high-
to yellow (+). Each has its own stretch of values between -60 to +60. quality shelf-stable powder form [23]. It would be beneficial if the
In general, the drying treatment resulted in significantly improved yoghurt were concentrated before drying to increase its total solids,
whiteness increased L* value from 52.09 to 92.86, a* value from 0.42 which improves the efficiency of the drying process [23]. There are no
to 11.12 and b* value from 9.02 to 36.54. Therefore, this research previous studies have conducted on the preservation of tofu, pudding
results were similar with [19] and [20], in L* value, there were clearly and baked sweet potato by freeze-drying.

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Austin Food Sci - Volume 1 Issue 6 - 2016 Citation: Valentina V, Pratiwi AR, Hsiao PY, Tseng HT, Hsieh JF and Chen CC. Sensorial Characterization of
Submit your Manuscript | www.austinpublishinggroup.com Foods Before and After Freeze-drying. Austin Food Sci. 2016; 1(6): 1027.
Chen et al. © All rights are reserved

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