THE BEHAVIOR OF FREEZE-DRIED HASS AVOCADO DURING THE REHYDRATION PROCESS

  • E. Arriola-Guevara
  • T. García-Herrera
  • G. M. Guatemala-Morales
  • J. Nungaray-Arellano
  • O. González-Reynoso
  • J.C. Ruíz-Gómez
Keywords: freeze-drying, re-hydration, hass avocado, immersion bath temperature, re-hydration kinetics

Abstract

Dehydrating the avocado is the best option to solve its shelf-life and transportation problems. Freeze- drying is then without doubt, the best option to dry such sensitive and delicate food, allowing the avocado to preserve all its sensorial and nutritional characteristics. This project studies the behavior of freeze-dried avocado when rehydrated, performing capacity and kinetics tests of re-hydration. Two immersion bath temperatures were used, 25ºC and 45ºC. Observations showed that at higher immersion bath temperatures the structure of the avocado may be damaged, and there was no clear tendency shown with longer freezing times. Regarding the freeze-dry temperature the avocado tends to re-hydrate better at lower freezing temperatures. The re-hydration coefficient reaches and exceeds the unit value, which would imply that through this process the avocado reaches a complete re-hydration. The results show that at an immersion bath temperature of 25ºC and longer freezing times the rehydration is faster and more complete; whereas at an immersion bath temperature of 45ºC, no clear tendency exists. At freezing periods longer than 10 hours, the structure of the avocado becomes weak, causing the product to disintegrate during re- hydration.

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Published
2020-09-17
How to Cite
Arriola-Guevara, E., García-Herrera, T., Guatemala-Morales, G. M., Nungaray-Arellano, J., González-Reynoso, O., & Ruíz-Gómez, J. (2020). THE BEHAVIOR OF FREEZE-DRIED HASS AVOCADO DURING THE REHYDRATION PROCESS. Revista Mexicana De Ingeniería Química, 5, 51-56. Retrieved from http://rmiq.org/ojs311/index.php/rmiq/article/view/2036

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