Effect of freezing rate on quality parameters of freeze dried soursop fruit pulp Original Research Article

The effect of freezing rate on the final moisture and ascorbic acid content, water solubility, wettability and color of freeze dried soursop fruit pulp treated with maltodextrin was studied. Different size ice crystals derived from distinct freezing rates origins diversity of product specific surface area that influence both water desorption and water dissolution, but in opposite manners. After a constant drying time of 6 h the moisture content of the dried samples was in the range of 8.68–13.09% being higher for higher values of freezing rate. An inverse linear dependence between initial freezing rate and final water solubility (85.75–81.51%) of freeze dried samples was also found. Faster freezing rates also affected the wetting time (0.36–1.26 min) because they produced decreasing in pore size and simultaneously increasing in capillary tortuosity of the final micro-structure of the dried samples. Freeze-dried powders were much brighter in color compared to the maltodextrin treated pulp. Among the freeze dried samples, those prepared with higher freezing rates were lighter in color.