Ingrid Camilla Claussen

Atmospheric Freeze Drying—A Review

This review article focuses on the development of atmospheric freeze drying (AFD): technological aspects, product possibilities, physical properties of products, drying kinetics, modeling, and simulation. The main motivation for developing atmospheric freeze drying as a new drying technology is the desire to reduce the energy consumption compared to vacuum freeze drying while maintaining a high product quality. One technical solution of atmospheric freeze drying is a combined atmospheric freeze drying and heat pump system with new environmentally friendly refrigerants. Temperature programs make it possible to customize products with desired qualities and properties, like retained color, instant properties, aroma, and nutritional value.

Effects of Drying Methods on Functionality of a Native Potato Protein Concentrate

Pulp and dilute fruit water (PFW) are by-products from the potato starch processing industry. Potato protein obtained from an expanded bed adsorption (EBA) process is a value-added protein concentrate that can offer special technical properties in food systems. The influence of drying techniques on the physiochemical, quality, and functional properties (color, water content, bulk density, rehydration properties, sorption isotherms, specific enzyme activity, solubility, protein denaturation) of dehydrated potato water effluent was investigated. The results indicate that atmospheric freeze drying (AFD) is a more gentle drying process than spray drying and vacuum freeze drying. Both enthalpy measurements and sorption isotherms indicate reduced protein denaturation of AFD samples, while specific enzyme activity is at the same level for all dried samples.

Atmospheric Freeze Drying—Modeling and Simulation of a Tunnel Dryer

Drying is an important unit operation in processing of foods and other biotechnological products. Vacuum freeze drying is said to be the best drying technology regarding product quality of the end product, but the disadvantages are, among others, expensive operational costs and batch drying. Atmospheric freeze drying was introduced to lower the production costs of high-quality dried foods, and the need of simulation tools became important in estimations of the industrial drying processes. A simplified mathematical model (AFDsim) is developed based on uniformly retreating ice front (URIF) considerations. The model is used to calculate theoretical drying curves of atmospheric freeze dried foods in a tunnel dryer. Studies of thermal and mass transfer properties during drying are essential for understanding the changes in product quality and for designing and dimensioning the drying process. The model can be used to simulate industrial atmospheric freeze drying of different foodstuff in a tunnel. The results from AFDsim modeling are in good accordance with the experimental results.

Relationship of Product Structure, Sorption Characteristics, and Freezing Point of Atmospheric Freeze-Dried Foods

Drying is an important unit operation in processing of foods with a long shelf life. The drying process influences product properties and quality; the products may shrink, break, or undergo rheological, physical, and biochemical changes. Important parameters responsible for product quality changes during drying are temperature, relative humidity, and residence time. Studies of thermal and mass transfer properties during drying are essential for understanding the changes in product quality and for designing and dimensionalizing the drying process. Drying kinetics, sorption properties, shrinkage, and freezing point depression were determined during atmospheric freeze drying (AFD) of pieces of apple, turnip cabbage, and cod. Adsorption rate and sorption isotherms were determined in the end product. The drying temperature affected the physical properties. Drying at −5°C resulted in a larger shrinkage than drying at −11°C. GAB modeling was used to characterize the sorption properties of the products. No typical sigmoidal shape was found of the moisture sorption isotherms of the products, which is in accordance with the Guggenheim constant found from the same results. Experimental data on freezing point depression were used to find product constants E and b in the Schwartzberg equation for the freezing point depression. Freezing point depression, as a function of the dry matter content, was determined using Schwartzbergs equation and a component composition model (CCM). The result indicates an influence of structural effects on freezing point depression.

Water Adsorption in Feed Ingredients for Animal Pellets at Different Temperatures, Particle Size, and Ingredient Combinations

Production of animal feed pellets with uniform, predictable, and good technical pellet quality is challenging. The objective of this work was to investigate water adsorption in dry ingredients and in mixture of dry ingredients commonly used in animal feed. Rehydration at 20 and 80°C and water adsorption in moist air at 80°C were studied. Ingredients studied were soybean meal, wheat, barley, dehulled oats, rapeseed cake, sugar beet pulp, maize, and wheat bran. The ingredients were milled fine (< 0.5 mm) or coarse (> 0.5 mm). Results show that the chemical composition of ingredients and the physical state of water affect water adsorption. A combination of steam and water should be used to optimize production of pelletized feed. The combination of a fine degree of milling, high temperature, and a long residence time favor the water adsorption process for most of the dry ingredients. For mixtures of dry ingredients, the individual chemical composition of each ingredient could be as important as physical factors such as particle size, temperature, and residence time in water.

Characteristics of Bovine Spermatozoa after Immobilization by Dehydration

Extension of storage time of living animal spermatozoa is of great scientific and economical interest for the breeding industry in Norway. The extension of storage time will leave room to maneuver due to the time limit of artificial insemination of the animals. The aim of this study was to dehydrate semen in order to immobilize the spermatozoa, due to the fact that removal of water molecules leads to higher concentrations of cells and thus might contribute to the physical limitation of motility. Water was removed from diluted semen by air drying in a convection oven at approximately 33°C. The drying process was continued until there were less than 5% motile spermatozoa. The amount of total solids in the samples increased from approximately 14 to 35% during drying. After immobilization, experiments showed that with specific rehydration temperature (20°C), rehydration medium (skim milk diluents or Beltsville thawing solution), and rehydration rate, the spermatozoa recovered so that up to 70% motility was reestablished. At the female reproductive organ temperature, motile bull spermatozoa, that was dried and rehydrated, was observed for up to 50% longer periods of time compared to the reference sample. Membrane destruction caused by drying and/or rehydration of the spermatozoa was detected using plasma membrane integrity. The histograms of reference spermatozoa showed two limited populations, one living and one dead. For the dried and rehydrated samples a third population seemed to emerge. It is presumed that the cell membranes of these spermatozoa might be injured. It has been demonstrated that spermatozoa immobilized by drying and subsequent rehydration before insemination can cause fertilization and normal embryonic development in cattle.