Scholarlink

<p>This study evaluates the vacuum-assisted freeze-drying (VFD) process for producing <i>Tiliacora triandra</i> flakes, focusing on the impact of freezing temperatures (–10, − 20, − 30, and − 40&#xa0;°C) on energy efficiency and product quality. Among the tested conditions, − 20&#xa0;°C offered the best balance between energy consumption and nutrient retention. During freezing, the sample temperature dropped from 10.4&#xa0;°C to − 10.9&#xa0;°C within 240&#xa0;min, followed by primary drying under vacuum (&lt; 1 mbar) for 600&#xa0;min, reaching − 21.5&#xa0;°C with the lowest temperature change rate (0.089&#xa0;°C/min). Final product temperature stabilized at 27.7&#xa0;°C during secondary drying. Energy usage increased with decreasing temperature, ranging from 19.9 kWh at − 10&#xa0;°C to 23 kWh at − 40&#xa0;°C. At − 20&#xa0;°C, consumption was 21.5 kWh, equivalent to 90.73 THB per batch. Statistical analysis showed no significant differences in color parameters (<i>p</i> &gt; 0.05), but flakes dried at − 20&#xa0;°C demonstrated the best color stability (L* = 22.22, a* = 22.45, b* = 5.09), reflecting excellent pigment preservation. Efficiency metrics revealed that − 20&#xa0;°C achieved the highest nutrient retention per unit of energy consumed (g/MJ) for protein, carbohydrate, and fiber. In contrast, − 30&#xa0;°C better preserved calcium and iron, while − 40&#xa0;°C required the most energy yet yielded the lowest overall product quality. These findings identify − 20&#xa0;°C as the optimal condition for VFD processing of <i>Tiliacora triandra</i>, supporting both scientific validity and practical application in functional food and herbal product development.</p>

错误：搜索内容不能为空，请输入英文关键词
错误：关键词超出字数限制，请精简
高级检索

Production process of Tiliacora triandra (Diels) flakes via vacuum-assisted freeze-drying technique

  • 期刊论文

  • 出版模式：

    开放获取

  • 发表日期：

    2025年8月11日

查看全文
  • Suparerk Charmongkolpradit,
  • Thanaporn Singhpoo,
  • Sahassawas Poojeera

摘要

This study evaluates the vacuum-assisted freeze-drying (VFD) process for producing Tiliacora triandra flakes, focusing on the impact of freezing temperatures (–10, − 20, − 30, and − 40 °C) on energy efficiency and product quality. Among the tested conditions, − 20 °C offered the best balance between energy consumption and nutrient retention. During freezing, the sample temperature dropped from 10.4 °C to − 10.9 °C within 240 min, followed by primary drying under vacuum (< 1 mbar) for 600 min, reaching − 21.5 °C with the lowest temperature change rate (0.089 °C/min). Final product temperature stabilized at 27.7 °C during secondary drying. Energy usage increased with decreasing temperature, ranging from 19.9 kWh at − 10 °C to 23 kWh at − 40 °C. At − 20 °C, consumption was 21.5 kWh, equivalent to 90.73 THB per batch. Statistical analysis showed no significant differences in color parameters (p > 0.05), but flakes dried at − 20 °C demonstrated the best color stability (L* = 22.22, a* = 22.45, b* = 5.09), reflecting excellent pigment preservation. Efficiency metrics revealed that − 20 °C achieved the highest nutrient retention per unit of energy consumed (g/MJ) for protein, carbohydrate, and fiber. In contrast, − 30 °C better preserved calcium and iron, while − 40 °C required the most energy yet yielded the lowest overall product quality. These findings identify − 20 °C as the optimal condition for VFD processing of Tiliacora triandra, supporting both scientific validity and practical application in functional food and herbal product development.