升华(心理学)
冷冻干燥
真空干燥
化学
水溶液
水分
解吸
含水量
水活度
色谱法
材料科学
吸附
有机化学
心理学
工程类
岩土工程
心理治疗师
作者
A.C.C. Silva,Franciny Campos Schmidt
标识
DOI:10.1016/j.ifset.2022.103022
摘要
The objective of this work was to evaluate the use of vacuum freezing (VF) as a new method for the freezing stage in the freeze-drying cycle of coffee extract. In this context, the freeze-drying process was evaluated using either vacuum freezing (VF-FD) or contact freezing (CF-FD) as initial stage. The incorporation of VF in the freeze-drying cycle allowed to reduce up to 1/4 of the initial moisture in the freezing stage, reducing the amount of water that needs to be removed in the subsequent stages (sublimation and desorption). The extremely porous structure formed during VF leads to sublimation rates three times higher in comparison to CF. Moreover, the VF-FD instant coffee showed a higher retention of volatile compounds. Thus, the results presented in this work indicate that vacuum freezing is an efficient approach to improve the freeze-drying rate of aqueous solutions in which the aromatic profile is relevant.
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