LAUSR

ABSTRACT Today, there is an increasing trend toward consuming healthful food products, and dried fruits are one option for obtaining desirable nutrition in dehydrated products. Proper drying method selection is important for minimizing quality losses. Lyophilization (freeze-drying), a technique that removes water by sublimation at low temperature, can produce excellent dried products. Fast vacuum induction during freezing has been proposed as a way to control ice nucleation and to obtain enhanced lyophilized pharmaceutical products. However, this technique has not yet been applied to food freeze-drying. The aim of this work was to evaluate the effects of the freezing rate (0.4, 0.25, and 0.1°C/min), the minimum chamber pressure during vacuum-induced surface freezing (900, 700, and 500 mTorr) and the sample temperature at which the induced vacuum was applied (0, −2, and −4°C) on the total process time, final moisture content, rehydration capacity, total color difference, and total polyphenol content during the lyophilization of mango (Mangifera indica L.) slices. A Box–Behnken design with three factors at three levels was used to design the experiments, to generate the polynomial equations relating the dependent and independent variables, and to determine the optimal operational conditions. The results highlight the reduction of total process time (30%) at high freezing rates and the influence of the tested operating conditions on freeze-drying optimization. It was found that the optimal conditions that satisfy commercial quality goals were pressure between 500 and 650 mTorr, temperature between −2 and 0°C, and freezing rate values close to 0.4°C/min.