Freeze-drying of acerola (Malpighia glabra L.)

Several quality parameters, such as water activity (aw), glass transition temperature (Tg), Vitamin C content, shrinkage and rehydration capacity were investigated for the freeze-drying of acerola fruits. The variation of temperature with time at different positions of the samples was measured during the freezing of samples, performed prior to the freeze-drying. Drying kinetic curves were obtained for different types of samples. The extent of shrinkage after freeze-drying was investigated and related to the glass transition temperature, Tg. The variation of water activity (aw) along the drying and sorption isotherms was obtained for different freezing techniques. It was observed that freeze-dried acerola fruits can be easily reconstituted, and important nutritional parameters are well preserved after the process. They may be considered as a good source of Vitamin C, whose content was best preserved for freeze-drying of fruits at an intermediary stage of ripening.