title: Structure influence on mechanical and acoustic properties of freeze-dried gels obtained with the use of hydrocolloids.
abstract: The influence of the structure formed by the type of hydrocolloids (low-methoxyl pectin, the mixture of xanthan gum, and locust bean gum, and mixture of xanthan gum, and guar gum) and the aeration time (3, 5, 7, and 9 min) on textural properties of freeze-dried gels were investigated. The hardest texture generating the strongest acoustic emission was obtained by freeze-dried pectin gel, characterised by the lowest porosity and the largest pore diameter. Aeration time significantly affected mechanical and acoustic properties of the pectin gel lyophilisate. No effect of gel aeration time on tested characteristics of samples with mixture of hydrocolloids was observed. Strong positive correlations between acoustic energy as well as the maximum force and work and negative ones between porosity and pore diameter indicate that greater resilience and stronger acoustic emission of freeze-dried gels was caused by the reduction of porosity and the increase in the pore size of the material.
  
  
  
  The research is expected to show the phenomenon of structure formation when preparing and freeze-drying gels and explain the influence of the process parameters (time of aeration, the type of hydrocolloids) on the formation of the internal structure and physical properties of a dried product, especially mechanical and acoustic properties. This achievement will contribute to the development of the science of food and human nutrition, especially within the context of the popular research on aerated diet products. The expected result will be the ability to develop a new technology for producing food with a delicate texture, using the phenomenon of sublimation. As a result, designing changes in the structure of freeze-dried fruit gels with a delicate structure will be possible due to the choice of ingredients and aeration parameters in order to develop innovative food characterised by favorable nutritional, health and functional properties, which will be attractive for the consumers.
authors.affiliation: Department of Food Engineering and Process Management, Faculty of Food Sciences, Warsaw University of Life Sciences, SGGW, 159c Nowoursynowska St, Warszawa, 02-776, Poland.
authors.forename: Agnieszka
authors.initials: A
authors.lastname: Ciurzyńska
authors.affiliation: Department of Food Engineering and Process Management, Faculty of Food Sciences, Warsaw University of Life Sciences, SGGW, 159c Nowoursynowska St, Warszawa, 02-776, Poland.
authors.forename: Agata
authors.initials: A
authors.lastname: Marzec
authors.affiliation: Department of Food Engineering and Process Management, Faculty of Food Sciences, Warsaw University of Life Sciences, SGGW, 159c Nowoursynowska St, Warszawa, 02-776, Poland.
authors.forename: Arleta
authors.initials: A
authors.lastname: Mieszkowska
authors.affiliation: Department of Food Engineering and Process Management, Faculty of Food Sciences, Warsaw University of Life Sciences, SGGW, 159c Nowoursynowska St, Warszawa, 02-776, Poland.
authors.forename: Andrzej
authors.initials: A
authors.lastname: Lenart
mesh_terms: D000162:Acoustics; D003102:Colloids / Q000737:chemistry*; D005503:Food Additives / Q000737:chemistry; D005612:Freeze Drying; D005782:Gels / Q000737:chemistry*; D006244:Hardness; D055595:Mechanical Phenomena; D010316:Particle Size; D053149:Plant Gums / Q000737:chemistry; D016062:Porosity
chemical_list: D003102:Colloids; D005503:Food Additives; D005782:Gels; D053149:Plant Gums
keywords: aeration; freeze-drying; hydrocolloids; mechanical and acoustic properties