Optimization of freeze-drying process and packaging solutions for melon shelf life

Abstract

The confectionary market consists of dried fruits, cereal bars, chocolate, gum and sugar confectionary. Nowadays, the issue of the healthiness of sweets is becoming increasingly topical. Freeze-drying raw materials in the manufacture of sweets makes it possible to obtain products of high nutritional value. Depending on the moisture content of the products, it is important to choose the suitable packaging materials and technology solutions, especially, if the product is made from raw materials with different humidity and active compounds, in that way packaging films with high moisture barrier properties could be a common practice. The environmental impact of the packaging chosen is also very significant today. The aim of this study was to find the optimal freeze-drying regime for melons grown in Latvia and the optimal packaging solution (packaging materials and packaging environment) for the packaging of freeze-dried melons. Experiments were carried out at the Faculty of Food Technology, Latvia University of Life Sciences and Technologies and RicBerry Ltd. Moisture content changes of 12 freeze-dried samples (4 packaging materials and 3 environments) were analysed before packaging and after 1, 2, 3, 4, 5 and 6-month storage at the room temperature 21 ± 1 ºC. MatteOPP/AL/PE packaging material in combination with modified atmosphere environment (30 %CO2/70 %N2) showed the most promising results for freeze-dried melon storage. © 2020 Latvia University of Life Sciences and Technologies. All rights reserved.