CHAPTER 22.

Freeze Drying & Freeze

Andrea Devina Concentration
Andy Khootama Nabila Hana Dhia Riska Amalia
1406575393 1406573942 1406573394 1406575544

Why Freeze Drying & Concentrating?

Mechanism
Expensive Food
Delicate Aroma
Loss of: Delicate Texture
Sensory High Quality Food
Characteristics Solution
Nutritional Slow Operation
Quality High Energy Cost
High Capital investment
High Production Cost

Freeze Conventional
Drying Drying

Heat & Moisture Transfer Water Vapour Pressure Gradient Controlling

Equipment
Factor

Drying Chamber Pressure

Vapour Condenser Temperature (<<)
Ice at Sublimation Front Temperature (>>)

could be raised below freezing point, but

Above certain critical collapse temperature
Affect foods structure
Ends the drying operation Condensor .
=
efficiency .
Through layer
Collapse Temperature
From through dry layer
- 20oC - 24oC - 6 to 12oC Contact Freeze Driers
- 41.5oC - 12oC - 8 to 15oC
- 46oC - 12oC - 31 to 33oC

Equations Slow
Uneven contact
Changes through
Vapour velocity: 3 m s-1
Generated by = + ( ) =
each sample ( ) Higher capacity than others

Accelerated Freeze Driers Radiation Freeze Driers Freeze Concentration

Metal
Mesh Heating
Plates
Metal

Conduction Infrared
Amount of
NO PRESSURE DROP liquor entrained
SLIGHT PRESSURE Heating more uniform
Rapid heat transfer Little risk of carryover
=
Fast drying time
Degree of
Not close contact
Vapour easy to escape clumping of the
Cheap
crystal Freezing Point Curve
Easy to clean

Microwave and Dielectric Reversible Freeze-Dried

Modified
Compression Multi Stages
Freeze Driers into

Freeze Dried Low energy consumption

Loss Factor Higher production
Compressed 1
> Vaccum Dried 1. Direct (CO2) or Indirect
(Scraped Surfaced HE)
Shelf life : 5 years
Freezer
NOT for 2
commercial use Overheating (ex : orange drink, 2. Mixing Vessel
pepperoni) 3 3. Separator

Effect on
Foods Very high Very high Shelf life > Aroma Minor Change Loss of
retention sensory nutritonal qualities 12 months retention Protein, Starch, Vitamin C & A
Carbohydrates